357. Baked Cod + Sweet Rhubarb & Carrots. Click the picture for recipe!
Deliciously seasoned baked cod with sauted carrots, and rhubarb over a creamy risotto and collard greens.
Ingredients
- Cod Filet
- Collard Greens Rinsed Well & Drained
- Diced Carrots
- Cilantro
- Gravy (Store Bought, or Homemade)
- Rhubarb Stems Rinsed & Cut
- Domino Granulated Sugar
- Pompeian Robust Extra Virgin Olive Oil
- Butter
Directions
- Heat a pan on medium high heat and add lots of butter. Toss in your rhubarb and saute occasionally turning and seasoning with sugar for about 15 minutes. Take out and set aside.
- Heat the same pan on medium high heat and add a drizzle of oil. Season your cod with salt and pepper on both sides. Preheat your oven to 400 degrees.
- Sear your cod on both sides for about 5 minutes. Transfer to the oven to finish for about 10 minutes.
- While your cod bakes heat another pan on medium high heat and add some oil and butter. Saute you diced carrots and collard greens occasionally turning for about 15 minutes, season with salt and pepper. #recipesbyvance
Note: Click Here For My Risotto Recipe Plate your dish starting with a little gravy in the bottom of the bowl, and garnish with some fresh cilantro. Enjoy!
Recipe by Vance Harris
Recipe by Vance Harris
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