Sheet Pan Lemon Pepper Baked Cod and Vegetables from wineandglue.com

  • 4 tbsp lemon juice
  • 4 tbsp butter, melted
  • 1 tsp salt
  • 1/2 tsp paprika
  • 1/2 tsp lemon pepper seasoning
  • 1/4 cup minced parsley
  • 12 oz chopped broccoli (about 3 cups)
  • 8 oz chopped asparagus (about 1 bunch)
  • 1 pound cod filets (not frozen, see note)
  1. Preheat your oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Mix together the lemon juice, butter, salt, paprika, and lemon pepper.
  3. Place cod in the middle of the parchment paper. Surround with the chopped asparagus and broccoli. Pour the butter and lemon juice mixture over the top. Top with chopped parsley.
  4. Bake for 13 to 15 minutes or until the cod is no longer translucent, be cautious not to bake too long as the fish will dry out.

Notes:  It is best to thaw frozen cod in the refrigerator overnight.

 

Merry Tomatoes from Charleston Junior League cookbook

    • 30 -40 picCvQfDscherry tomatoes, stems removed
    • vodka
    • 1 teaspoon celery salt
    • 1/4 cup lemon pepper seasoning

Remove stem. Pierce the tomatoes a few times on the top (stem side).

  • Place the tomatoes in a serving dish or bowl.
  • Pour the vodka over the tomatoes.
  • (Each tomato should be partially submerged in the vodka. Depending on the serving bowl, you may need to use more than 1 cup.) Allow to marinate for at least 6 hours.
  • In a small bowl combine the celery salt and lemon pepper seasoning, mixing well.
  • Place the bowl of seasoning next to the bowl of tomatoes along with a small container of toothpicks.
  • Guests are to spear a tomato with a toothpick and then dip it in the seasoning mixture.