Recipe for Baked Cod with Fall Salsa, Peas, Mango and a Side Salad

For 2 Adults and 2 Kids

Baked Cod with Fall Salsa, Peas, Mango and a Side Salad

Ingredients

1 C Halved seedless red grapes

¼ C Chopped red onion (or white if you don’t have red onion)

¼ C Chopped red bell pepper

1 T Balsamic vinegar

1.5 – 1.75 lbs. Cod

Frozen peas for 4 servings

1 Mango

Greens and toppings for side salad

Make Ahead:

The night before or earlier the day of, Combine grapes, onion, bell pepper and balsamic vinegar.  Store in refrigerator.

Dinner Prep

Pre-heat oven to 350

Set the table ahead of time.  You will be sitting down in 10 minutes!

Take fall salsa out of the refrigerator.

1. Lay cod on a lightly sprayed roasting pan and lightly spray the cod with canola oil spray.
2. Sprinkle 1 t basil, 1 t thyme, and ½ t salt on fish.
3. Put fish in oven for 8 minutes.
4. Pour frozen peas in a microwavable dish and microwave for 2 min.  Test for doneness.  Cook an additional minute if necessary. Divide across 4 plates.
5. Cut a Mango, and divide across all 4 plates.
6. Portion greens and add toppings.
7. Pull fish from oven, portion, top with fall salsa and serve.