Lemon-Pepper Cod With Vegetable Medley

1. 1

   Preheat oven to 350u00b0.

2. 2

   Rinse the fish and place on a nonstick baking sheet.

3. 3

   Sprinkle both sides with lemon-pepper and sprinkle shallots over the top.

4. 4

   Divide the butter into 4 pats and place one on top of each piece of fish.

5. 5

   The fish will cook in 15-20 min, depending on how thick it is, so it should be popped into the oven the same time you start the water for the veggies.

6. 6

   While the fish is cooking, cut the vegetables into bite size pieces.

7. 7

   Set aside until the final 5 minutes of fish cooking time, but make sure you have 1 quart of water boiling by that point.

8. 8

   Prepare the sauce by mixing the Green Goddess dressing base with water, let stand a minute, then whisk with light mayonnaise. Place the bowl on the table.

9. 9

   Once the fish is close, add the vegetables to the boiling water, cook 3-4 min, till carrots are tender.

10. 10

    Drain without rinsing, place in a small bowl.

11. 11

    Crumble basil over the top, drizzle with olive oil and toss to coat.

12. 12

    Divide between 4 plates, add the fish.

* Per serving · 4 servings · Values may vary.