Recipe: Baked Cod (with roasted carrots and potatoes)

BAKED COD

1 cup sliced carrots
2 cups cubed potatoes
2 tablespoons margarine, melted
2 tablespoons fresh lemon juice
1/2 teaspoon salt, divided use
1/2 teaspoon ground white pepper, divided use
1 1/2 lbs. cod, cut into 2-inch pieces
1/2 cup sliced green onions
2 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh dill
2 ounces shredded part- skim mozzarella cheese
2 tablespoons Parmesan cheese

Heat the oven to 400 degrees F. Lightly coat a baking dish with vegetable cooking spray.

Place the carrots and potatoes in a dish. Set aside.

In a small bowl, combine the margarine, lemon juice, 1/4 teaspoon salt and 1/4 teaspoon white pepper. Pour this mixture over the vegetables.

Cover the dish and bake 25 minutes.

Rinse the cod under cool water and dry thoroughly with paper towels. Season the fish with the remaining 1/4 teaspoon salt and 1/4 teaspoon white pepper.

Mix the fish, green onions, parsley and dill with the cooked vegetables.
Cover and return to the oven for 15 minutes.

In a small bowl, combine the cheeses and sprinkle on top of the fish and vegetables. Bake, uncovered, 2 minutes more.

Makes 6 servings
Source: the American Heart Association