By J. J. Gregor This was SOOOO fast easy and great! Next time I do it though I will skip the mint on the beets.
1/2 T. oregano
1/2 T. garlic powder
1/2 T. thyme
1/2 T. parsley
1/4 tsp. paprika
1/4 tsp. onion powder
1/4 tsp. marjoram
1/4 tsp. cinnamon
1/2 T. fresh mint chopped
4 8 oz. cod filets
3 medium sized beets (we used red and gold)
1 pat of unsalted butter Preheat oven to 425 degrees. Wrap the beets in aluminum foil with the pat of butter and roast for 1 hour. Remove and let cool, then peel with a paper towel. While the beets are cooling, combine all the spices in a bowl. Wash and pat dry the cod. Coat the cod with the spice blend. Put cod in roasting pan bake 15-20 minutes until the cod flakes easily with a fork.
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