Roasted Cod with Mushrooms & Tomatoes

Cod, mushrooms, tomatoes and shallots are brushed with a blend of olive oil and vegetable stock before roasting for a savoury, light-tasting main course.

25 MINS

Cooking Time
15 MINS

Prep Time
6 People

Serves

1 1/2 lbs. (675 g) cod fillet
3 Tbsp. (45 mL) olive oil
1 pot Knorr® Homestyle Stock Vegetable
2 cups (500 mL) cremini mushrooms or white mushrooms, quartered
1 cup (250 mL) cherry tomato halves
1 large shallot, chopped
2 cloves garlic, chopped

Preheat oven to 425° (222°C).
Blend olive oil with Knorr® Homestyle Stock Vegetable in small microwave-safe bowl. Microwave at HIGH 20 seconds; stir.
Arrange vegetables in shallow roasting pan. Pour half of olive oil mixture over vegetables; toss well. Roast 10 minutes.
Remove pan from oven and arrange cod in center, pushing vegetables to the sides. Brush remaining oil mixture over cod and continue cooking until cod flakes with fork, about 15 minutes. To serve, arrange cod and roasted vegetables on platter. Garnish with lemon wedges.

Amount per Serving

Nutritional values	Amount per Serving
Energy (g)	190.0
Calcium (g)	4.0 %
Carbohydrates (g)	6.0 g
Fat (g)	8.0 g
Fiber (g)	1.0 g
Iron (g)	6.0 %
Protein (g)	22.0 g
Saturated Fat (g)	1.5 g
Sodium (g)	520.0 mg
Sugar (g)	1.0 g
Trans Fat (g)	0.0 g

Tip: If you are out of Knorr® Homestyle Stock use 1-2 tsp (5-10ml) Knorr® Bovril® Liquid Vegetable Bouillon.
Each serving of this dish provides 1 serving of vegetables and is a source of iron and vitamin C. *See Nutrition Information for sodium content.