BAKED COD WITH JULIENNED VEGETABLES
See also article: Cod, British Gold
• 2 carrots, julienned
• 2 leeks, white parts only, julienned
• 1 large potato, julienned
• 1 small zucchini, julienned
• Half teaspoon mustard seeds
• Half teaspoon fennel seeds
• Half teaspoon coriander seeds
• Half teaspoon Old Bay seasoning
• Half teaspoon McCormick lemon-pepper seasoning
• Salt and pepper to taste
• 1 lb cod, at least an inch thick
• 4 tablespoons extra virgin olive oil plus extra as needed
• Juice from half a lemon plus extra as needed
Preheat the oven to 350 degrees. Julienning the vegetables not only makes for an attractive presentation; their size allows them to be finished cooking simultaneously with the fish. Granted, julienning veggies is a painstaking task. If you prefer, simply cut the vegetables into thin slices. Combine all the vegetables in a bowl.
Grind the mustard, fennel and coriander in a spice grinder and then mix with the Old Bay, lemon-pepper seasoning, salt and pepper.
Place the fish in an oven proof baking dish with a lid. Drizzle half of the oil and lemon juice over the fish and half over the vegetables. Likewise, sprinkle half the spice mixture over the fish and half over the vegetables. Toss the vegetables to blend the seasoning and place them on top of the fish. Drizzle a little extra oil and lemon juice over everything if need be.
Bake, covered, until the fish reaches an internal temperature of 140 degrees. Cooking time can vary based on your exact oven temperature, the size of the fish, the vessel it’s being cooked in, etc. Use a thermometer to avoid the guesswork and prevent overcooking the fish.