Valerie Bertinelli's One-Pan Cod with Asparagus, Artichoke Hearts and Olives | Food Network скачать в хорошем качестве

Valerie Bertinelli's One-Pan Cod with Asparagus, Artichoke Hearts and Olives | Food Network

Cook along with Valerie as she makes a beautiful, one-pan dish with perfectly seasoned cod and spring veggies! #ValerieBertinelli #FoodNetwork #OnePanCod #Asparagus #ArtichokeHearts #Olives Get the recipe ▶ https://foodtv.com/3Oi0EZ6 Subscribe to Food Network ▶ http://foodtv.com/YouTube Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! One-Pan Cod with Asparagus, Artichoke Hearts and Olives RECIPE COURTESY OF VALERIE BERTINELLI Level: Easy Total: 35 min Active: 15 min Yield: 4 servings Ingredients Four 5-ounce pieces cod Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 1 pound asparagus, trimmed and cut into 2-inch pieces 1 shallot, sliced into rings 2 cloves garlic, peeled and sliced One 13.75-can artichoke hearts, quartered 1/3 cup kalamata olives, halved 1 tablespoon capers 1/4 cup dry white wine 3 tablespoons lemon juice Lemon wedges, for serving Directions Preheat the oven to 400 degrees F. Season the cod on all sides with salt and pepper and set aside. Heat a 10-inch cast-iron pan over medium-high heat. Add 2 tablespoons olive oil and swirl to coat the pan. Add the shallot and garlic and cook, stirring, until softened and lightly browned. Add in the asparagus, artichoke hearts, olives and capers. Cook, stirring frequently, until the garlic is fragrant, about 1 minute. Add in the wine and let it reduce slightly, about 1 minute. Add in the lemon juice. Gently nestle the cod into the vegetables. Transfer the skillet to the oven and cook until the cod easily flakes apart, 15 to 20 minutes. Plate the cod and vegetables and spoon any juices from the bottom of the pan over the fish. Garnish with lemon wedges and serve. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK:   / foodnetwork   ▶ INSTAGRAM:   / foodnetwork   ▶ TWITTER:   / foodnetwork   Valerie Bertinelli's One-Pan Cod with Asparagus, Artichoke Hearts and Olives | Food Network    • Valerie Bertinelli's One-Pan Cod with Aspa...