Side dishes made from fresh legumes, vegetables, and mint can be found all over Italy, but this quickly cooked version cuts down on labor by using frozen peas and artichoke hearts. It adds a bright touch of spring to cods meaty white flakes.
Recipe information
Total Time
15 min
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Preheat oven to 450°F with rack in middle.
Step 2
Put fish in a 4-sided sheet pan, then drizzle with 1 tablespoon oil and season with a slightly rounded 1/4 teaspoon each of salt and pepper (total). Roast until just cooked through, 8 to 10 minutes.
Step 3
While fish cooks, heat remaining 3 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook scallions, zucchini, artichokes, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring occasionally, 4 minutes.
Step 4
Stir in peas, romaine, and water and cook, covered, until zucchini is tender, about 3 minutes more. Stir in mint. Serve fish over vegetables and drizzle with oil.
