Careme

Ingredients

• Pacific Cod Fillet about 12-16 oz $15.99
• Organic cauliflower 1 small head $4.99
• Organic fennel bulb 1 bulb $2.99
• Roma tomato 2 $2.69
• Lemon 1 $0.99
• Organic garlic, 3 CT 2 cloves $2.89
• Organic Italian parsley 2 tbsp chopped $1.79

Instructions

1. Prep the oven to 425°F. Cut 1 small organic cauliflower ($4.99) into florets. Trim and thinly slice 1 organic fennel bulb ($2.99), reserving a few fronds if nice. Dice 2 Roma tomatoes ($2.69). Mince 2 cloves from the organic garlic, 3 ct ($2.89). Zest and juice 1 lemon ($0.99). Chop 2 tablespoons organic Italian parsley ($1.79). Pat dry about 12 to 16 oz Pacific Cod Fillet ($15.99).
2. Toss the cauliflower florets from 1 small organic cauliflower ($4.99) with 1 tablespoon oil, 1/2 teaspoon salt, and black pepper on a sheet pan. Roast at 425°F for 20 to 25 minutes, turning once, until browned and tender.
3. While the cauliflower roasts, heat 1 tablespoon oil in an oven-safe skillet over medium heat. Add the sliced 1 organic fennel bulb ($2.99) and cook for 4 to 5 minutes until starting to soften. Add the minced 2 cloves garlic ($2.89) and cook for 30 seconds.
4. Add the diced 2 Roma tomatoes ($2.69), half the lemon zest from 1 lemon ($0.99), 2 tablespoons water, and a pinch of salt and pepper to the skillet. Cook for 3 minutes to make a quick sauce. If you have olives or capers in the pantry, add 1 to 2 tablespoons here.
5. Nestle the 12 to 16 oz Pacific Cod Fillet ($15.99) into the fennel-tomato mixture. Spoon some sauce over the fish and transfer the skillet to the oven. Roast at 425°F for 8 to 12 minutes, depending on thickness, until the cod flakes easily.
6. Finish the cod by squeezing in 1 to 2 tablespoons lemon juice from the 1 lemon ($0.99) and sprinkling with the chopped 2 tablespoons organic Italian parsley ($1.79) and any reserved fennel fronds.
7. Serve the Mediterranean cod and fennel with the roasted cauliflower on the side. Spoon all the tomato pan sauce over the fish and vegetables.
8. Wine pairing: Pinot Grigio is the cleanest match, while Sauvignon Blanc is excellent if you want more zip with the lemon and fennel.