1 cup WATCHAREE’S Pad Thai Sauce
4 (6-8 ounces) cod fish fillets
1 tbs. Herbes de Provence (optional)
1 tsp. crushed black and red pepper corns (optional)
Preheat oven to 400°F. Arrange cod fillets in a baking dish and lightly spray the fish with oil mister. Sprinkle with herbes de Provence, black and red pepper. Bake until firm, about 12-15 minutes, depending on the thickness of the fish fillets. Remove from the oven.
3 tbs. rice bran oil or other healthy cooking oil
2 large tomatoes, sliced
2 yellow zucchini, sliced
2 medium carrots, sliced
2 medium eggplants
½ tsp. freshly ground black pepper
Preheat oven to 400°F. In a large bowl, toss tomatoes, zucchini, carrots, and eggplant with oil and black pepper. Transfer to a baking pan and roast in the oven for 20-25 minutes, until browned and tender.
Serve baked cod with WATCHAREE’S Pad Thai sauce and roasted vegetables.
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