Roasted Pacific Cod with Spring Vegetables and Mint

Ingredients

• Artichokes

  (globe or french), frozen, unprepared

  1 package (9 oz) or 255g

• Peas

  Green, frozen, unprepared

  1 cup or 134g

• Water

  Plain, clean water

  ¼ cup or 59g

• Zucchini

  Summer squash, includes skin, raw

  2 medium or 392g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Cod

  Fish, pacific, raw

  6 oz or 170g

• Lettuce

  Romaine or cos, raw

  1 head or 626g

• Peppermint

  Fresh

  ⅛ cup or 3g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

Directions

1. Cut the cod into 4 pieces of 1 inch thickness. Thaw the artichoke hearts and the peas. Peel and cut the zucchini into 1/2 inch thick moons. Cut the romaine crosswise into thin slices and the scallions into 1 inch thick pieces.
2. Preheat oven to 450F with rack in middle.
3. Put fish in a 4-sided sheet pan, then drizzle with 1 tablespoon oil and season with a slightly rounded 1/4 teaspoon each of salt and pepper (total). Roast until just cooked through, 8 to 10 minutes.
4. While fish cooks, heat remaining 3 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook scallions, zucchini, artichokes, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring occasionally, 4 minutes.
5. Stir in peas, romaine, and water and cook, covered, until zucchini is tender, about 3 minutes more. Stir in mint. Serve fish over vegetables and drizzle with oil.

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