Cod with Creamy Salsa Verde and Roasted Veggies
Total time: 30
Servings: 2
Ingredients
2 small sweet potatoes
1 medium red onion
1 poblano pepper
1 plum tomato
1 lime
1 clove garlic
1/2 cup cilantro leaves and stems,
1 teaspoon cumin you won't need this exact amount
2 tablespoons sour cream recommend full fat sour cream
1 ounces frozen cod thawed
1 tablespoon olive oil for roasting the veggies
1 tablespoon olive oil for the creamy salsa verde
2 teaspoons vegetable oil to cook the cod
Instructions
Prep the produce and roast veggies
Adjust rack to top position and preheat oven to 425 degrees. Dice sweet potatoes into ½-inch pieces. Core, deseed, and dice poblano into ½-inch pieces. Halve, peel, and cut onion into ½-inch-thick wedges. Take one of the wedges of onion and mince enough for 1 tsp (2 tsp for 4 servings).
Toss sweet potatoes, poblano, and onion wedges on a baking sheet with a tablespoon of olive oil, half the cumin. Season with salt and pepper. (For 4 servings, divide veggies between 2 baking sheets) Roast on top rack until lightly browned and tender, about 20-25 minutes.
Prepare the creamy salsa verde
Dice tomato. Zest and quarter 1 lime (quarter 2 limes for 4 servings). Mince cilantro leaves and stems. grate garlic.
In a small bowl, combine sour cream, cilantro, minced onion, juice from half a lime (whole lime for 4 servings), a pinch of minced garlic, a pinch of cumin, and 1 tablespoon olive oil (2 tablespoons for 4 servings). Taste and add more garlic if desired. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper to taste.
Prepare the cod
Pat cod dry with paper towels and season liberally with salt and pepper, then season with cumin to coat. Heat 2 teaspoons of vegetable oil in a large pan over medium high heat. Add cod and cook for about 4 minutes. Flip and cook for about 3 minutes more. Cooking time will vary based off the thickness of the fish.
Plate and serve
Toss roasted veggies with tomato and lime zest; divide between plates. Place cod on top, then drizzle with creamy salsa verde.
Nutrition
Calories: 370 kcal | Carbohydrates: 35 g
