Roasted fish and spring vegetables

Bright, flavourful sauce adds the perfect touch!

Regular visitors to this site or viewers of my TV show know that one of my culinary mottos is ‘make fish your dish’. When I teach or do lunch and learn sessions, one of the most common issues people raise is wanting to eat more fish but not feeling confident about how to prepare it. This recipe is ideal for rookie and veteran fish lovers alike. You can make the gremolata-style sauce up to 3 days in advance, though, like many herb-based sauces, it’s at its best when fresh. If you’re looking for more ‘gateway’ fish recipes, check out my fish fillets with stuffing and steak spice crusted salmon.

Ingredients

Sauce

• 1 large fresh clove garlic
• 1/2 cup (125 mL) olive oil, divided
• 1/2 cup (30 g) each packed Italian parsley and mint leaves
• Zest of one lemon
• 1 tablespoon (15 mL) freshly squeezed lemon juice
• 1/4 teaspoon each kosher salt and freshly ground black pepper

Vegetables and fish

• 2 cups baby potatoes, diced
• 1 lb (454 g) fresh asparagus, woody ends trimmed and cut into 1-inch (2.5 cm) pieces
• 1 cup (155 g) grape or cherry tomatoes
• 8 small to medium sized fresh radishes, halved
• 1 stalk rhubarb, in 3/4 inch (2 cm) pieces
• 8 spring (green) onions, green tops removed and reserved for another use
• 1 cup (160 g) sugar snap peas
• 5 teaspoons (25 mL) olive oil, divided
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 4 (4-6 oz/113-170 g) cod fillets
• 1/2 medium lemon, thinly sliced

Method

• Make the sauce first. Very finely chop the garlic. Place in a heatproof container with 2 tablespoons (30 mL) of the olive oil and heat gently in the microwave until hot (about 30 seconds on high power). Alternatively, you can do this in a small pot on the stovetop. This step takes the harshness out of the garlic, making for a smoother-tasting sauce. Set aside to cool.
• Next, very finely chop the parsley and mint and add to a small mixing bowl. Add the grated lemon zest and juice (reserve rest of lemon to slice and place over fish) then stir in the garlic and olive oil mixture. Slowly stir in the remaining olive oil then sprinkle salt and pepper over top and stir again. Taste and add more salt or lemon juice, to suit your preferences. If you like a little heat, stir in a few drops of hot sauce.
• Transfer sauce to a jar and cover then set aside. If making more than 4 hours in advance, place in refrigerator. Remember to bring to room temperature before serving.
• To prepare the vegetables and fish, start by preheating oven to 400F. Line a rimmed baking sheet with parchment paper and set aside.
• To the baking sheet, add the prepared potatoes, asparagus, tomatoes, radishes, rhubarb, snap peas and green onions. Drizzle with 1 tablespoon (15 mL) of the olive oil and sprinkle with lemon zest and a few pinches of salt and pepper then toss gently to coat vegetables evenly. Spread the prepared vegetables out in a single layer on the baking tray. Roast in the preheated oven for 10 minutes.
• While vegetables are roasting, halve the lemon that you zested for the sauce and cut into thin slices; set aside.
• Pat the fish fillets dry and drizzle with remaining olive oil then sprinkle both sides with a few pinches of salt and pepper. When vegetables have cooked for 10 minutes, clear a space in the middle of the baking tray and add fish fillets in a single layer. Lay lemon slices over fish and return the pan to the oven.
• Bake for 15 to 18 minutes, or until the fish flakes easily and reaches an internal temperature of 145F.
• To serve, divide the vegetables among four broad serving bowls. Place a piece of fish in each bowl, on top of the vegetables, then add a drizzle of sauce. Pass remaining sauce at the table.

Serves 4.