Garlic Butter Cod and Vegetable Boil

Name: Garlic Butter Cod and Vegetable Boil
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 pound Pacific cod fillet (skinless, cut into 4 portions); 1 pound green beans (trimmed); 1 pound yellow squash (sliced into 1/2-inch rounds); 2 tablespoon olive oil (extra virgin); 1 tablespoon unsalted butter (melted); 4 clove garlic (minced); 1 tablespoon Old Bay seasoning; 0.5 teaspoon salt; 0.25 teaspoon black pepper (ground); 1 lemon (medium, cut into wedges); 2 tablespoon fresh parsley (finely chopped)

Tender Pacific cod fillets roasted on a sheet pan with fresh green beans and yellow squash in a savory Old Bay and garlic butter sauce.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4
Cuisine: American
Difficulty: Easy
Cost: $6.59/serving

Dietary

Low-Carb
Low-Sugar
Low-Fat
Low-Saturated-Fat
Gluten-Free
Nut-Free
Egg-Free
Pescatarian
Halal
Kosher
Low-Calorie

Ingredients

1.5 pound Pacific cod fillet (skinless, cut into 4 portions)
1 pound green beans (trimmed)
1 pound yellow squash (sliced into 1/2-inch rounds)
2 tablespoon olive oil (extra virgin)
1 tablespoon unsalted butter (melted)
4 clove garlic (minced)
1 tablespoon Old Bay seasoning
0.5 teaspoon salt
0.25 teaspoon black pepper (ground)
1 lemon (medium, cut into wedges)
2 tablespoon fresh parsley (finely chopped)

Instructions

Preheat your oven to 400°F (200°C) and lightly grease a large rimmed baking sheet.
In a small bowl, whisk together the olive oil, melted unsalted butter, minced garlic, Old Bay seasoning, salt, and black pepper.
Place the trimmed green beans and sliced yellow squash onto the baking sheet, drizzle with half of the seasoned butter mixture, and toss to coat evenly. Spread into a single layer and roast for 5 minutes.
Remove the baking sheet from the oven, push the vegetables slightly to the sides, and place the Pacific cod fillets in the center. Brush the remaining garlic butter mixture evenly over the top of the fish.
Return to the oven and roast for 10 to 12 minutes, until the cod flakes easily with a fork and reaches an internal temperature of 145°F.
Garnish with chopped fresh parsley and serve hot with fresh lemon wedges for squeezing over the fish and vegetables.

Notes

Store leftover portions in airtight containers in the refrigerator for up to 3 days. Reheat gently in a 350°F oven for 8-10 minutes to maintain the texture of the fish.

Nutrition (per serving)

Calories: 258
Protein: 28.8 g
Carbohydrates: 10.6 g
Fat: 10.6 g
Fiber: 3.2 g
Sodium: 1648 mg
Saturated Fat: 2.8 g
Sugar: 4.1 g
Cholesterol: 87 mg