4 Servings 15 min Cook
1 Package (9 oz) Artichokes
1 Cup Peas
1/4 Cup Water
2 Medium Zucchini
4 Tbsp Olive Oil
6 Oz Cod
1 Head Lettuce
1/4 Cup Peppermint
1 Medium (4-1/8" long) Scallions
Cut the cod into 4 pieces of 1 inch thickness.
Thaw the artichoke hearts and the peas.
Peel and cut the zucchini into 1/2 inch thick moons.
Cut the romaine crosswise into thin slices and the scallions into 1 inch thick pieces.
Preheat oven to 450F with rack in middle.
Put fish in a 4-sided sheet pan, then drizzle with 1 tablespoon oil and season with
a slightly rounded 1/4 teaspoon each of salt and pepper (total).
Roast until just cooked through, 8 to 10 minutes.
While fish cooks, heat remaining
3 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook scallions, zucchini, artichokes,
1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring occasionally, 4 minutes.
Stir in peas, romaine, and water and cook, covered, until zucchini is tender, about 3 minutes more.
Stir in mint.
Serve fish over vegetables and drizzle with oil.