Basil Crumbed Cod with Spaghetti Squash and Roasted Brussel Sprouts

Basil Crumbed Cod with Spaghetti Squash and Roasted Brussel Sprouts

An Elegant, yet Easy, Weekend Dinner. 

Fresh local cod, is topped off with a creamy lemon basil aioli, dusted with panko, lemon peel and a blend of freshly grated Italian cheeses.  The  Spaghetti squash is seasoned with herb sea salt, honey, freshly grated Italian Cheeses and a touch of Marinara.  Brussel sprouts are quickly blanched then headed into a very hot oven to be roasted with seasoned sea salt and good olive oil.  Once, the sprouts are done, just a squeeze of lemon juice is all that's needed.

Let's start with the vegetables:

Spaghetti Squash

Heat the oven to 350.

Slice your squash in half, lengthwise, scoop out seeds. 

Place cut side down on a foil-lined baking sheet.  

Bake for 45-55 minutes, until tender.

Turn over to cool.       

                                                      

                                   

Roasted Brussel Sprouts

Wash and slice brussel sprouts in half lengthwise.

Blanch for 3 minutes in boiling salted water.

Refresh in ice water.

Drain.  Toss with olive oil, salt and pepper.

Place on roasting pan.

You can roast the sprouts at the same time as the fish.

                                                                                                                 

To make your squash into strands of spaghetti,  just run the fork down the squash.  The squash will just fall into"spaghetti-like"strands.  Place in a pie dish to heat up when you take the fish out of the oven.  Season up your squash with Italian grated cheeses, salt, pepper, drizzle of honey, seasoned sea salt, good olive oil and / or a few dollops of marinara.

Now, for the Cod.

Ingredients for the Cod

Fresh local Cod

Lemon

Good quality Mayonnaise, I like Hellmans with Olive Oil

Basil Pesto

Panko

Freshly Grated Italian Cheeses

Directions

Make a blend with a cup or so, of panko,
grated cheeses, a pinch of salt and pepper
and grated lemon zest.  Set aside.

Make a second blend with two Tbsp. of  mayonnaise, pesto, salt and pepper and a tbsp. of lemon juice. Place aside.                          

Place cod on foil lined sheet pan or broiler
pan prepped with no stick spray.  Paint the 
fish generously with mayonnaise mixture, and
coat well with the panko mix.

Drizzle with good olive oil, and place in a 
425 degree oven for approximately 15 minutes.
Fish is done when it's color is bright white, and
easily flakes using a paring knife.