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Thursday, July 25, 2013

Mustard Marinated Cod with Roasted Cabbage and Warm Beet Salad

This recipe seems a bit complicated, but I managed to get everything done in about a hour and a half - great for dinner plus lunch the next day!
For my fish filet marinade/sauce I mixed together dijon mustard and a little honey mustard with tarragon, a little olive oil, lemon juice and zest!  Then I spread it all over my cod filet and let it sit for about 30 minutes while I prepared the rest of my meal.  I baked the filet for about 12 minutes at 400 degrees. 

*obviously if you're making more than one filet, just make more marinade.

This garlic crusher is one of my favorite kitchen tools.  With this there is no excuse not to use fresh garlic in every recipe!  It really does make a huge difference. 

I cleaned my beets - washed, peeled, and diced into small pieces.  I did the same process with a couple turnips.  I thought carrots would be a nice addition to this mix so I peeled and diced about 3 large carrots.  In a baking pan I added all my veggies - tossed them liberally with olive oil, cumin, fresh crushed garlic, salt, black pepper, and a generous helping of summer savory.  Into the oven at 425 degrees - since these are all hard root vegetables, it took almost 45 minutes for them to soften.  Just check the beets - once fork tender, take them out.

This was a beast of a cabbage and weighted about as much as a bowling ball!

Peel off the most outer layers, then cut into wedges removing the core.

Into a baking dish - rub both sides of the cabbage wedges with olive oil, salt, pepper, and cumin.  Then to the top I again added summer savory.  Try and keep the wedges together in the pan.  I roasted them in a 425 degree oven for about 30 minutes, then flipped the wedges over and did about another 15-20 minutes.

*I roasted the beet/carrot/turnip mixture at the same time as the cabbage - it all barely fit in my oven but I made it work to save time / heating up my kitchen.  Once all the veggies were done - I put my fish filet in the oven while everything else cooled down a bit.

Mustard marinated cod with roasted cabbage and warm beet salad!


Always, J ♥