• Ingredients: 38
  • Serves: 4
  • Prep: 10 min
  • Bake: 15 min

Roasted pacific cod with spring vegetables and mint with skinless pacific cod or hake fillet, extra-virgin olive oil, divided, plus additional for drizzling, , zucchini , cut into 1/2-inch-thick half-moons, package frozen artichoke hearts, thawed, frozen peas, thawed, head romaine, thinly sliced crosswise, water, mint leaves, coarsely chopped. To make this roasted pacific cod with spring vegetables and mint for 4 persons you will need 10 min for preaparation and 15 min for baking.

Ingredients

  • 4 pcs. skinless Pacific cod or hake fillet
  • 4 tbsps. extra virgin olive oil
  • 1 bunch scallions, cut into 1-inch pcs.
  • 1/2 lb. zucchini , cut into 1/2-inch-thick half-moons
  • 1 package frozen artichoke hearts, thawed
  • 1 cup frozen peas, thawed
  • 1 head romaine, thinly sliced crosswise
  • 1/4 cup water
  • 1/4 cup mint leaves, coarsely chopped

Carrots:

  • 2 pounds baby carrots, peeled, trimmed, leaving 1/2 inch of green tops attached
  • 2 tbsps. water
  • 1 tbsp. extra-virgin olive oil
  • 1 tbsp. butter, diced
  • 2 garlic cloves, thinly sliced
  • 1 small jalapeño , seeded, coarsely chopped
  • 1 tsp. honey
  • 1/2 tsp. ancho chile powder*
  • 1/2 tsp. ground cumin
  • 1/4 tsp. coarse kosher salt

Pork:

For chickpea salad:

  • 1 can chickpeas, rinsed and drained
  • 1/4 cup finely chopped red onion
  • 1 tbsp. chopped mint

For green bean salad

  • 1 lb. haricorts verts or other green beans
  • 1/2 cup whole almonds with skin, toasted and coarsely chopped

For grilled mushrooms and chicken:

  • 3/4 lb. fresh cremini mushrooms, halved
  • 3/4 lb. fresh shiitake mushrooms, stems reserved for another use and caps halved
  • 2 lb. skinless boneless chicken thighs
  • 1/3 cup basil pesto

Fresh tomato salad:

  • 2 medium tomatoes, cut into 1/2-inch-thick wedges
  • 1/4 cup thinly sliced basil

For lettuce:

  • Equipment: a perforated grill sheet

Directions

  1. Step 1 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).

    For this step you will need

  2. Step 2 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.

    For this step you will need

  3. Step 3 Stir in peas, romaine, and water and cook, covered, until zucchini is tender, about 3 minutes more.

    For this step you will need