Coastal Cod with Garden Medley
Enjoy a taste of the coast with this delightful cod dish paired with a medley of fresh vegetables. Tender cod fillets are accompanied by creamy mashed potatoes, sautéed onions, garlic, colorful peppers, zucchini, and a refreshing cucumber cilantro salad. A touch of basil and corn adds a burst of flavor while crispy bread crumbs give a satisfying crunch. Dive into this vibrant and healthy seafood dinner!
ingredients
- 4 cod fillets (6 oz each)
- 4 cups mashed potatoes
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 green pepper, thinly sliced
- 1 red pepper, thinly sliced
- 1 zucchini, sliced
- 1 cucumber, diced
- 1 cup fresh cilantro, chopped
- 1 cup broccoli florets
- 1 cup corn kernels
- 1/4 cup fresh basil leaves, chopped
- 2 eggs
- 1/2 cup tapioca flour
- 1/2 cup bread crumbs
- 2 stalks celery, diced
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
In a large skillet, sauté the onions and garlic until golden brown. Add the green and red peppers, zucchini, and celery. Cook until vegetables are tender.
- 3.
In a separate bowl, combine the diced cucumber, cilantro, and broccoli. Toss to make the salad.
- 4.
Dip the cod fillets in beaten eggs, then coat with tapioca flour. Gently pat bread crumbs onto both sides of the fillets.
- 5.
Place the coated cod on a baking sheet and bake for 15-20 minutes, until golden and cooked through.
- 6.
Meanwhile, reheat the mashed potatoes.
- 7.
Serve the cod fillets on a bed of mashed potatoes. Top with the sautéed vegetable mixture. Place a portion of the cucumber cilantro salad on the side. Sprinkle corn and basil over the dish.
- 8.
Enjoy this exquisite coastal cod meal bursting with garden-fresh flavors!
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