| Servings | People |
Ingredients
- 12 oz pkg Coleson’s Catch Cod Fillets thawed
- 2 Tbsp Butter
- 2 c Cooking Pumpkin peeled, seeded, diced
- 2 Tbsp Butter melted
- ½ tsp Allspice
- ½ tsp Thyme
- ½ c Red Onion diced
- ⅓ c Chicken Stock
- Flour
- Salt and Pepper to taste
Ingredients
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Instructions
- Toss pumpkin, onion, allspice, thyme, salt and pepper with melted butter and place on a sheet pan large enough in a single layer.
- roast at 400° until golden brown - about 30 minutes. Remove from oven.
- Pour broth on the tray. Use a rubber spatula to de-glaze all the yummy goodness stuck to the pan. If it needs more liquid add more broth.
- Pat the cod dry, season with salt and pepper. Dust with flour.
- Melt butter in a saucepan. Add the cod just as the butter starts to brown and flip the fish when the flour turns brown.
- The cod will cook quickly- usually the fillets are fairly thin.
- Top with the pumpkin.
- A salad or fresh vegetable is a nice side dish.