Lemon Herb Baked Cod, Buttered Parsley Potatoes and Steamed Carrots

Ingredients

• 2 lb Baby Potatoes (Yukon Gold or Red potatoes work best)
• 4 tbsp Unsalted Butter (Cut into pieces)
• 0.25 cup Fresh Parsley (Finely chopped)
• 1 tsp Salt (For boiling water)
• 0.5 tsp Black Pepper (Freshly ground)
• 8 cup Water (For boiling)

Instructions

1. 1

   Prepare and Boil Potatoes

   • Scrub the baby potatoes thoroughly under running water. If any potatoes are significantly larger than the others, cut them in half for even cooking.
   • Place the potatoes in a large pot and add enough cold water to cover them by at least one inch. Add 1 teaspoon of salt to the water.
   • Bring the water to a rolling boil over high heat, then reduce the heat to medium and maintain a steady simmer.
   • Cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork but not falling apart.
   • Drain the potatoes completely in a colander. For a better texture, return the drained potatoes to the hot, empty pot for 1 minute, shaking gently, to allow any excess moisture to evaporate.
2. 2

   Coat with Butter

   • In the same pot (or a large skillet), melt the unsalted butter over low-medium heat, about 1-2 minutes.
   • Add the dry, drained potatoes to the pot with the melted butter.
   • Gently toss the potatoes using a spatula or by shaking the pot, ensuring each potato is evenly coated in the butter. Cook for 1-2 minutes until heated through.
3. 3

   Season and Serve

   • Remove the pot from the heat. This prevents the fresh parsley from wilting and losing its vibrant color.
   • Sprinkle the finely chopped fresh parsley, the remaining 0.5 teaspoon of salt, and the freshly ground black pepper over the potatoes.
   • Toss gently one last time to distribute the seasonings.
   • Taste and adjust seasoning if necessary. Serve immediately while warm.

Ingredients

• 1 lb Carrots (About 5-6 medium carrots, peeled and sliced)
• 1 cup Water (For steaming)
• 2 tbsp Unsalted Butter (Cut into small pieces)
• 0.5 tsp Salt (Or to taste)
• 0.25 tsp Black Pepper (Freshly ground)
• 1 tbsp Fresh Parsley (Chopped, for garnish)

Instructions

1. 1

   Prepare the Carrots: Wash and peel the carrots, then trim both ends. Slice them into uniform 1/4-inch thick rounds or on a diagonal. Uniform pieces are key to even cooking.

2. 2

   Set Up the Steamer: Pour about one inch of water into a pot or saucepan. Place a steamer basket inside, ensuring the water level is below the bottom of the basket. Bring the water to a rolling boil over medium-high heat.

3. 3

   Steam the Carrots: Carefully place the sliced carrots into the steamer basket, arranging them in a single layer if possible. Cover the pot, reduce the heat to medium to maintain a steady simmer, and steam for 5-8 minutes.

4. 4

   Check for Doneness: After 5 minutes, check the carrots. They are done when they are tender-crisp—easily pierced with a fork but still retaining a slight bite. Be careful not to overcook them into mush.

5. 5

   Season and Serve: Using tongs, carefully transfer the hot steamed carrots to a serving bowl. Add the pieces of butter, salt, and freshly ground black pepper. Toss gently until the butter is fully melted and the carrots are evenly coated. Garnish with fresh parsley and serve immediately.