The Stuff You Need:
One 6 to 8 ounce Cod fillet, per person*
Carrots, cut in matchstick strips**
Scallions, cut in matchstick strips
Sun-dried tomatoes, cut in thin strips
Artichoke hearts, cut in thin strips
Vegetable oil – or – Butter (Try My Blue Kitchen Lemon flavored oil for an extra boost of flavor)
Dill weed; dried or fresh
Dry white wine – or – Vegetable broth
Prepared Yellow Rice
How To Do This:
- Preheat oven to 400 degrees.
- Slice up all your vegetable toppings.
- Place your fish fillets in a glass baking dish.
- Arrange vegetables on top of the fish.
- Season with dill weed.
- Drizzle a little oil or dot with a few thin pats of butter.
- Pour wine or broth into the bottom of your baking dish, between the fillets.
- Cover with foil and bake for 20 mins.
- Serve veggie topped fillets over prepared Yellow Rice.
- Pour some of the sauce from the bottom of the baking pan onto each serving.
Notes:
*You can use another type of fish. I prefer Cod or Haddock because or the texture of the flesh. It’s chunky, not mealy.
**I leave the quantities of each of the toppings up to you. It’s all a matter of personal preference. It’s all going to get pilled on top of the fish anyway. Just make sure you cut things small so they will be cooked through. The fish itself only takes about 20 minutes.
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