Pan Roasted Ling Cod with Baby Carrots and Sweet Onions

Creating amazing, healthy meals in minutes is a daily goal and this is one of my favourites!

Pan Roasted Ling Cod with Baby Carrots and Sweet Onions

(Serves two adults)

What you will need:

• 1 tbsp (15 mL) avocado oil
• 2 fillet ling cod, skin-on (see tips)
• 1 cup (250 mL) roughly chopped carrots
• 1 cup (250 mL) roughly chopped sweet onions
• 3 sprigs fresh thyme
• ¼ tsp (1 mL) sea salt
• ¼ tsp (1 mL) freshly ground black pepper
• ¼ cup (60 mL) water

Instructions:

1. Preheat oven to 400F

2. In a large oven-proof sauté pan, warm oil over high heat.

3. Add cod fillet, flesh side down, and sear until edges are golden brown and crispy, about 3 minutes.

4. Flip fish and add carrots, onion, thyme and salt and pepper to the pan.

5. Transfer to the pre-heated oven and cook until fish is firm, about 4-5 minutes.

6. Remove sauté pan from the oven and transfer the fish to a plate to rest.

7. Transfer the sauté pan back to the oven and cook until carrots are fork tender, about 5 minutes.

8. Remove sauté pan from the oven and add water.

9. Place carrots and onions on a platter and lay the fish on top, pouring any residual juice from the fish over top of the vegetables.

Serve immediately.

Enjoy!

Chef Jordan’s Tips:

• This recipe would work well with virtually any fish fillet. Cooking time will vary depending on thickness