Sauteed Cod with Colorful Seasonal Vegetables

Gently sauteed fresh cod is surrounded by a light parmesan broth,
seasonal Brussels sprouts, watermelon radish, parsnips, and turnips

Last week I was treated to a fabulous brunch at the Mayfield Bakery and Cafe in Palo Alto.  Bustling with activity, happy patrons chatted away and a very efficient wait staff never missed a request.  The menu features seasonal foods and is changed every two weeks.  I ordered an egg scramble surrounded by parmesan broth and locally grown produce.  It was amazing and the inspiration for this supper.

serves:  4                prep and cook time:  30 minutes

1 large watermelon radish, scrubbed and cut into cubes
1 parsnip, peeled and cut into cubes

1 turnip, scrubbed and cut into cubes

Olive oil
12 Brussels sprouts, trimmed
4 4-ounce cod fillets
2 tablespoons butter
2 cups vegetable broth
2 tablespoons finely grated Parmesan cheese



Preheat oven to 325 degrees.  Place the cut radish, parsnip, and turnip on a roasting pan and toss with a small amount of olive oil.  Bake for 8-10 minutes or until they are crisp tender.  Remove from the oven and set aside.

Meanwhile, steam the Brussels sprouts for about 6 minutes or until barely tender and bright green in color.  Drain and set aside.

Melt the butter in a large skillet.  Add the cod fillets and season with salt and pepper.  Cook for about 4 minutes and turn over.  Cook for another several minutes until cooked through.  Remove to a plate and keep warm.

 
In the same skillet, add the vegetable broth and bring to a simmer.  Add the roasted vegetables, steamed Brussels sprouts, and the finely grated Parmesan cheese and heat through for a minute or two. 

To serve, place a warm cod fillet in a bowl.  Surround with the heated vegetables and top with the broth.  A side green salad and thick toasted crouton accompany this dish nicely.

The salad is composed of Romaine lettuce, avocado, and currants
with a light vinaigrette. 
Thick baguette slice is simply toasted in a broiler.

Calories for the sauteed cod and seasonal vegetables are about 475 and includes 5 grams fiber.

- Kim Fielding