Sheet Pan White Fish with Veggies and a Roasted Garlic Scallion Sauce! I roasted up some cod, broccoli, red pepper, and onions and topped it off with a scallion sauce I made using @nakanoflavors Roasted Garlic Rice Vinegar! (recipe below!)
This recipe is super quick, and you can eat it as is or serve over rice. The star of the show is of course the scallion sauce, which gets a beautiful sweet and savory, roasted garlic flavor from the Nakano® Rice Vinegar! I love using rice vinegars in marinades because it’s just a simple, quick way to boost flavor. Nakano® has been making rice vinegars since 1804 (wild), so they use perfectly refined, traditional practices to create the crispest flavors. If you like roasted garlic, you’ll love this one.
RECIPE (serves 2-4)
Sheet Pan
2 red bell peppers, diced
½ large yellow onion, sliced
1 head broccoli, broken up into florets
2-4 cod filets
1 Tbsp. sesame oil
Salt & pepper
Scallion Sauce
⅛ cup olive oil
3 scallion stalks, thinly sliced
Handful of cilantro, roughly chopped
3 cloves of garlic, minced
1-inch knob of ginger, peeled and minced
½ tsp. red pepper
⅓ cup Nakano® Roasted Garlic Rice Vinegar
Preheat oven to 375º F. Add bell peppers, onion, and broccoli to a sheet pan, and toss with sesame oil. Add your cod filets, and season everything with salt and pepper. Bake for 15-20 or until fish is flaky and veggies are roasted.
While everything is baking, prepare your scallion sauce. Heat up olive oil in a small saucepan until it just begins to smoke. Add the scallions, cilantro, garlic, ginger, and red pepper to a small bowl, and pour the hot oil over the bowl. Add the rice vinegar to the bowl and mix together. Then, set sauce aside until veggies and fish are done baking. Then spoon the scallion sauce over the fish and the veggies, and serve!