“life is full of possibilities”
Tonight, Ronnie wants cod, vegetables, and a side of polenta for dinner. I wanted to change it up a bit, so I came up with this. I seasoned the cod, cut up a bunch of veggies, and put them over the top of the cod. I also made my grandmother’s eggplant recipe (recipe to follow) to put over the polenta. It was an easy and a very tasty dinner.
Cod with vegetables:
- 4 or 5 large mushrooms, diced
- 1 half container of cherry tomatoes
- 1 yellow summer squash
- 1 zucchini
- minced garlic
- salt, pepper, garlic powder, and roasted garlic & herb seasoning, to taste
- 1 pound of Cod
- handful of fresh parsley, chopped
- olive oil
Preheat oven 325°.
Spray a cookie sheet, lay 2 pieces of tin foil side by side on bottom of pan. Place cod on tin foil, season and drizzle olive oil on top, set aside. Cut up vegetables and garlic mix together than place on top of cod. Wrap tin foil like a tent and bake on 325° for about 1/2 hour, bake for another 15 minutes on 350° for 15 more minutes, or until flaky.