FOR THE SAUCE:
1/2 C roasted red peppers
1/4 C of The Olive Bin's Harissa Olive Oil
1/4 C lime juice
2 whole cloves garlic
1/2 tsp red pepper flakes
1/2 tsp salt
FOR THE SQUASH:
1 acorn squash (about 2 lbs), cut into 1" wedges
2 T + 2 T of The Olive Bin's Cilantro & Roasted Onion Olive Oil
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 small bunch curly kale, stemmed and torn
FOR THE COD:
4 cod fillets (6 oz each)
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 tsp of The Olive Bin's Harissa Olive Oil
Roasted Cod with Squash & Spicy Red Pepper Sauce
Ingredients
Number Of Servings: 4
Directions
- Heat oven to 425 degrees F.
- For the sauce, blend roasted red peppers, olive oil, lime juice, garlic cloves, red pepper, and salt until smooth. Set aside.
- Toss squash wedges with 2 T olive oil; season with salt and pepper. Roast on a rimmed baking sheet on top rack, tossing once, until partly tender, 12 to 15 minutes. Toss kale with remaining olive oil and add to baking sheet with the squash. Roast until squash is tender and kale is crispy, about 8 to 10 minutes more.
- For the cod, brush olive oil on another rimmed baking sheet. Season cod fillets with salt and pepper, and place on lightly oiled baking sheet. Roast on bottom rack of oven until opaque throughout, about 6 to 8 minutes.
- Spoon sauce over cod and serve with vegetables. Enjoy!
Additional Info
Recipe adapted from RealSimple.com
