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2lbs shitake mushrooms, stems removed
4 tablespoons olive oil
4 sprigs rosemary
coarse salt and  ground pepper
4 cod fillets
1 tablespoon fresh lemon
1 tablespoon Dijon mustard
2 tablespoons finely chopped parsley

1.    preheat oven to 450. On a large rimmed baking sheet, toss mushrooms with 2 tbsp olive oil and rosemary; season with salt and pepper.  Roast until tender and browned, tossing occasionally, about 15 minutes.
2.    Push mushrooms to sides of pan; place Cod in center and season with salt and pepper. Roast until white throughout, about 8-10 minutes.
3.    Meanwhile, in a small bowl, whisk together remaining oil, lemon juice, mustard, and parsley; season with salt and pepper. Serve with Cod.

Per serving: 377 Calories; 41g protein; 15 g fat; 14g carbs; 3g fiber.

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