Seared Cod with Tatsoi Greens & Lime Sauce

Roasted tatsoi & carrots bring out the best in seared cod in this perfect dinner
dish.

Servings: 2 servings

Author:

Course:

Dinner

Cuisine:

American

Keywords:

carrots Roasted vegetables fish with greens roasted carrots roasted tatsoi roasted veggies roasted veggies and fish seafood and greens tatsoi

🧂 Ingredients

4 baby carrots

or 2 regular size, washed
4 oz tatsoi

washed & halved
1 bunch mint

washed, stemmed & roughly chopped
1 lime

washed, zested, peeled & quartered
1 shallot

washed, peeled & minced
1/2 cup couscous

uncooked
2 cod fillets
3 Tbsp butter

cut into 1/2 inch cubes
1/4 cup all purpose flour

Instructions

1 Preheat oven to 500°. Bring a pot of salted water to boil. Peel carrots & cut at
alternating angles into 1 1/2" pieces.
2 Place the carrots on a baking sheet & drizzle with about 2 tsp olive oil. Season
with salt and pepper and toss to thoroughly coat. Roast 10-12 minutes, or until
browned and tender when pierced with a knife.
3 On a separate baking sheet, toss tatsoi with about 2 tsp olive oil & salt and
pepper. Roast 6-7 minutes, until browned and tender.
4 Once he water is boiling, add the couscous. Cook for 5-6 minutes, or until
completely tender. Drain well and return to the pot. Stir in the juice of 2 lime
wedges and a drizzle of olive oil. Season with salt and pepper to tasted.
5 Pat the fish fillets dry and season with salt and pepper. Gently dip the fillets
in the flour to create a thin coating, shaking off any excess. In a medium
nonstick pan, heat a little olive oil on medium-high until hot. Cook the fillet
4-5 minutes per side, or until golden brown and cooked through. Transfer to a
plate and wipe out the pan.
6 In the same pan, heat a little olive oil on medium-high until hot. Add the
shallot and season with salt and pepper. Cook for 1 minute, or until slightly
softened. Add the lime zest and 1/4 cup of water. Turn off the heat, leaving the
pan on the burner. Working in 3 batches, slowly whisk in the butter until
completely combined and smooth. Stir in the juice of the remaining lime wedges
and set aside
7 Just before serving, stir the mint into the couscous. To plate, divide couscous,
roasted vegetables, and cod between 2 plates. Spoon the butter sauce over the
top & enjoy.