Chef’s Corner BY NATASHA POGREBINSKY Roasted Cod with Vegetables (serves 4) 26 January 2017 i LIC COURIER i www.qns.com Chef Natasha Pogrebinsky Exec. Chef at The Starlight, Williamsburg www.bearnyc.com www.ChefNatasha.com Preheat the oven to 475F. In a mixing bowl, toss all the veggies and 1 cut lemon, add salt and pepper to taste. Spread in a single layer on the sheet tray and roast about 15 minutes. Season the fish with salt and pepper. Pre-heat a sauté pan and add 4 teaspoons of oil. When the oil is very hot, almost smoky, carefully place two fillets in the oil and do not move. Allow a crust to form then remove and repeat with the other two fillets. Place all the seared fillet on top of the roasted vegetable tray, seared side up. Finish cooking in the oven for about 10 minutes. Mix finely chopped herbs with extra virgin olive oil and juice of ½ lemon. To serve arrange the roasted vegetables on a plate, top with roasted cod, fresh herbs, and the herbal extra virgin olive oil. Serve with fresh sliced lemons, and optional side of rice. A great way to start off the year eating right is to focus on more veggies and seafood. Lots of people get intimidated by cooking seafood at home, but it’s actually super easy and fast, and great for a quick weeknight meal when you want some filling comfort food but don’t want to spend hours at the stove. In this recipe I am using cod, but it can easily be substituted with your favorite like a salmon filet, tilapia, flounder, or even snapper or trout. This dish will leave you feeling satisfied, but still light and healthy. Happy New Year! Ingredients: 1.5 lbs of green beans 4 large carrots, peeled, large dice 2 red onions cut into large wedges 2 lemons, sliced into quarters 2 sprigs fresh parsley - chopped 2 sprigs fresh tarragon – chopped 4 teaspoons vegetable oil 4 teaspoons of extra virgin olive oil (for garnish) 4 Cod Fillets (6-8oz pieces)
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