GINGERED CARROTS AND COD Recipe

Ingredients

	4 cod fillets (about 5oz ea)
	1/4 C honey
	1 TBL chopped fresh ginger
	2 TBL balsamic vinegar
	2 TBL soy sauce
	1/8 plus 1/4 tsp salt
	pinch ground pepper
	3 TBL butter
	1 lg bunch carrots, peeled and cut on the diagonal into 1/2 inch slices

1 sweet yellow pepper, cored and cut into 1 inch pieces


Instructions


Heat oven to 400 Coat a baking dish with nonstick cooking spray. Place cod in dish, spacing fillets at least 1/2 inch apart. In a 2 Cup measuring cup combine honey, ginger, vinegar, soy sauce, 1/8 tsp of salt and pepper. Cover with plastic wrap and microwave on high for 1 1/2 minutes (mixture will bubble up). Remove from microwave and whisk in 1 TBL butter. Spoon 1 TBL sauce over each cod fillet. Sprinkle with remaining 1/4 tsp salt. Cover dish with foil and bake at 400 for 20-23 minutes until fish is opaque and flakes easily with fork.


Meanwhile melt remaining 2 TBL butter in a large nonstick skilet over medium high heat. Add carrots saute 3 minutesl Add yellow pepper and saute 2 minutes. Reduce heat to medium add 1/4 C water and cover. Cook 5 minutes until tender


Uncover skillet stir in remaining sauce from measuring cup. Raise heat to medium high and cook 2 minutes


Divide carrot mixture evenly amoung 4 plates. Top each with a piece of cod.


Serving Suggestions

serve with mashed potatoes if desired

Originally Submitted 5/14/2010

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