E-Z Baked Cod with Veggies

Forget to defrost? No promblem with this quick, simple, and delicious baked fish dish with vegetables. Great for any fish, and could be made with things you normally have in your pantry or freezer.

Ingredients (4 servings) 
3½ Tbsp vomFASS Don Carlos Extra Virgin Olive Oil, divided
1½ Tbsp vomFASS Calamansi Balsam Vinegar
1½ pound cod fillets
4 cups frozen California-blend vegetables (broccoli, carrot, cauliflower)
½ medium onion, diced
½ - 1 tsp granulated or fresh minced garlic
1 pinch paprika, or to taste
salt and ground black pepper to taste

Directions
Preheat the oven to 400˚F (200˚C). 
Lightly grease a 2-quart baking dish with 1 Tbsp Don Carlos Extra Virgin Olive Oil.
Combine remaining Don Carlos Extra Virgin Olive Oil and Calamansi Balsam with garlic and whisk together to make a vinaigrette.
Remove the frozen fish fillets from their packaging and rinse them under cold water to remove any ice crystals. 
Pat the fillets dry with paper towels to remove excess moisture. 
Brush fish lightly with vinaigrette and season well with salt and pepper.
Combine mixed vegetables and onion, drizzle with remaining vinaigrette. Season with paprika, salt, and pepper and toss well.
Layer cod on top of vegetables.
Place in the preheated oven. 
Bake until fish flakes easily with a fork, about 20-25 minutes.

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