Roasted Pacific Cod with Spring Vegetables and Mint Recipe | Epicurious

Ingredients

• 4 (6-ounces) pieces skinless Pacific cod or hake fillet (1 inch thick)
• 4 tablespoons extra-virgin olive oil, divided, plus additional for drizzling
• 1 bunch scallions, cut into 1-inch pieces
• 1/2 pound zucchini (about 2 medium), cut into 1/2-inch-thick half-moons
• 1 (9-ounces) package frozen artichoke hearts, thawed
• 1 cup frozen peas, thawed
• 1 head romaine, thinly sliced crosswise
• 1/4 cup water
• 1/4 cup mint leaves, coarsely chopped