Broiled Cod with Strawberry-Mango Salsa + Seasoned Oven Fries + Asparagus
Quick, easy, nutritious, delicious, COD. Need I say more?
Servings Prep Time
4-5 servings 10minutes
Cook Time
40minutes
Servings Prep Time
4-5 servings 10minutes
Cook Time
40minutes
Ingredients
Instructions
  1. Preheat the oven to 425 degrees.
  2. To make the salsa:
  3. Mix all salsa ingredients in a small bowl, seasoning to taste with salt + pepper. Set aside to let the flavors mingle.
  4. To make potato wedges:
  5. Line a baking sheet with parchment paper.
  6. In a large bowl, toss potato wedges with cornstarch, making sure they’re all coated. Drizzle in the olive oil + toss to coat. Mix the sea salt, smoked paprika, cumin, nutritional yeast powder + black pepper together in a small bowl + sprinkle over the potato wedges, tossing to coat everything evenly.
  7. Place the potato wedges in an even layer on the baking sheet + bake for 15 minutes. Remove baking sheet from the oven, turn the wedges over + bake another 10 minutes or so, until slightly golden and cooked through.
  8. To make the cod:
  9. While the potatoes are cooking, line another baking sheet with parchment paper + lay the cod fillets on the sheet. Drizzle with olive oil + sprinkle with sea salt + pepper.
  10. When the potatoes are done, remove them from the oven to cool + switch the oven to broil.
  11. Broil the cod for 10-12 minutes, until the edges are golden.
  12. To make the asparagus:
  13. Put the chopped asparagus into a large microwave-safe bowl, cover with a plate + microwave for 4 minutes during the last few minutes of cod broiling. Carefully remove from the microwave (the bowl will be hot) + add butter, tossing to coat.
  14. To serve:
  15. Divide the cod fillets into portions (I can easily get two adult portions + three child portions from two large fillets) + plate. Top cod with a little salsa + plate the potato wedges + asparagus.