Careme

Ingredients

• 365 by Whole Foods Market Cod Fillets, 10.5 OZ 1 package $8.99
• Yellow Potato 3/4 lb, cut into 1-inch pieces $1.49/lb
• Organic Fennel Bulb 1 small bulb, sliced $2.99/lb
• Organic Loose Carrots 2 small, sliced on a bias $1.49/lb
• Vine On Tomato or Organic Roma Tomatoes 2 medium tomatoes, chopped $2.29/lb or $2.99
• Lemon 1 $0.99
• Organic Garlic, 3 CT 2 cloves, minced $2.89

Instructions

1. Preheat the oven to 425°F. Prep 1 package 365 by Whole Foods Market Cod Fillets, 10.5 OZ ($8.99), 3/4 pound Yellow Potato ($1.49/lb) cut into 1-inch pieces, 1 small Organic Fennel Bulb ($2.99/lb) sliced, 2 small Organic Loose Carrots ($1.49/lb) sliced on a bias, 2 medium Vine On Tomatoes ($2.29/lb) or Organic Roma Tomatoes ($2.99) chopped, 2 cloves Organic Garlic ($2.89/3 ct) minced, and 1 Lemon ($0.99) cut in half.
2. On a sheet pan, toss the 3/4 pound Yellow Potato ($1.49/lb), 1 sliced Organic Fennel Bulb ($2.99/lb), and 2 sliced Organic Loose Carrots ($1.49/lb) with 1 1/2 tablespoons oil, 1/2 teaspoon salt, and black pepper from pantry. Roast 20 minutes.
3. Pull the pan out and add the 2 chopped tomatoes and 2 minced cloves Organic Garlic ($2.89/3 ct) around the vegetables. Stir gently.
4. Pat dry the 1 package Cod Fillets, 10.5 OZ ($8.99). Place the cod on the sheet pan. Drizzle with 1 teaspoon oil from pantry and season with salt, black pepper, and the zest from 1/2 Lemon ($0.99).
5. Return the sheet pan to the oven and roast 10 to 12 minutes, until the cod flakes easily and the vegetables are browned at the edges.
6. Squeeze the juice of 1/2 Lemon ($0.99) over the cod and vegetables. Taste and add more salt or the remaining lemon juice if you want a brighter finish.
7. Serve the roasted cod with the fennel-potato-carrot mixture and the jammy tomatoes spooned over the top.
8. Wine pairing: serve with Sauvignon Blanc or Pinot Grigio.