Lemon Butter Cod with Alpine Veggies

Instructions

Saucy Vegetables:

1. Heat oven to 400°F. Line a 15 x 10-inch baking pan with aluminum foil.
2. Place potatoes and carrots on prepared pan. Drizzle with olive oil; toss to coat. Arrange vegetables in a single layer. Lightly season with salt and pepper.
3. Bake for 25-30 minutes or until vegetables are tender, turning once.
4. Melt butter in a Dutch oven over medium heat. Add leeks and garlic; cook and stir for 3 minutes. Reduce heat to medium-low. Stir in flour until light brown. Gradually stir in milk and wine. Bring to a boil, stirring constantly. Cook and stir for 2-3 minutes or until thickened.
5. Reduce heat to low. Add lemon zest. Gradually stir in Pleasant Ridge Reserve until melted. Season with salt and pepper.
6. Add the potatoes, carrots, peas and parsley. Cook and stir for 2-3 minutes or until heated through. Remove from the heat. Keep warm.

Cod:

1. Pat cod fillets dry with paper towels. Season with salt and pepper.
2. Melt 4 tablespoons butter in a large skillet over medium heat. Stir in the parsley, dill and lemon juice. Add cod in batches; cook for 3-4 minutes on each side or until fish flakes easily and a thermometer inserted into fish reads 145°F. Transfer cod to a plate. Keep warm. Wipe out the pan.
3. Melt remaining butter in the same pan over medium-high heat. Add shallot. Cook for 6-8 minutes or until crisp, stirring occasionally. Remove shallot with a slotted spoon to paper towels to drain. Season with salt. Cool completely.
4. Serve cod with saucy vegetables. Sprinkle with additional Pleasant Ridge Reserve. Garnish with the shallot, dill and lemon wedges.