Asparagus

Grilled cod and vegetables with hot vinaigrette

Name: Grilled cod and vegetables with hot vinaigrette
Prep time: 32 min
Cook time: 12 min
Yield: 4
Cuisine: Plats principaux
Ingredients: 4 cod fillets of 2,5 cm (1 inch) thick and 150 g each; Ground salt and pepper up to taste; 2,5 ml (1/2 teaspoon) of smoked paprika; 10 ml (2 teaspoons) of chopped thyme; 10 ml (2 teaspoons) of olive oil; 20 cherry tomatoes of various colors; 12 asparagus; 1 chopped small onion; 45 ml (3 tablespoons) of olive oil; 10 ml (2 teaspoons) of chopped garlic; 250 ml (1 cup) of baby spinaches; 30 ml (2 tablespoons) of balsamic vinegar; Few basil leaves

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Author: 5 ingredients 15 minutes

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Preparation 20

Baking 12

Portions 4

Freezing No

Ingredients Preparation

Ingredients

4 cod fillets of 2,5 cm (1 inch) thick and 150 g each
Ground salt and pepper up to taste
2,5 ml (1/2 teaspoon) of smoked paprika
10 ml (2 teaspoons) of chopped thyme
10 ml (2 teaspoons) of olive oil
20 cherry tomatoes of various colors
12 asparagus
1 chopped small onion
45 ml (3 tablespoons) of olive oil
10 ml (2 teaspoons) of chopped garlic
250 ml (1 cup) of baby spinaches
30 ml (2 tablespoons) of balsamic vinegar
Few basil leaves

Preparation

Side-by-side mode

Preheat oven to 400°F (200°C).
Lay cod fillets over a baking sheet covered with parchment paper. Salt and pepper. Spread with smoked paprika and thyme. Pour a bit of oil over the cod.
Oven bake for 12 to 15 minutes until cod flesh can be undone with a fork.
Meanwhile, slice tomatoes in two and asparagus into small chunks. chop onion.
In a pan, heat oil at medium heat. Cook onion and garlic for 1 to 2 minutes.
Add tomatoes, asparagus and spinaches. Cook for 2 to 3 minutes.
Add balsamic vinegar. Salt and pepper. Spread with basil. Divide vegetables into plates. Garnish with cod fillet and coat with cooking juice.