Mediterranean Dinner courtesy of Kim Kemper, nutritionist
Ingredients
SERVINGS: 4 Serving(s)
- 2 pounds baby red-skinned potatoes
- 1 pound fresh wild cod (cold-water white fish)
- 2 medium heads fresh broccoli, steamed to just tender
- Lemon
- Olive oil
- Avocado oil
- Herbs de provence
- Salt and pepper, to taste
Preparation
Preheat oven to 400° F.
Toss baby potatoes with enough avocado oil to coat. Add salt and pepper. Roast for 30–40 minutes. Prepare fish: Wash and rinse with cold water.
Pat dry with paper towel.
When potatoes are just tender, lay fish on top of potatoes. Drizzle olive oil down and across fish. Season with salt, pepper, and 1 tablespoon herbs de provence. Roast until fork tender, about 10–15 minutes.
Chop and steam broccoli and add to dish. Before serving, top with a squeeze of fresh lemon juice.
