Cook pasta or rice according to package instructions. Preheat the oven to 425°F.
Chop the thawed white fish into chunks. Blot the fish and thawed shrimp with paper towel to remove as much excess moisture as possible.
In a bowl, mix together the broth, lemon juice, olive oil, whole grain mustard, honey mustard, lemon pepper seasoning and salt.
In an oven-safe dish, add the fish chunks and shrimp. Sprinkle the green onion, and drizzle the dressing overtop. Toss everything together.
Bake for 8-12 minutes, or until shrimp turns pink and white fish is no longer translucent and easily flaked with a fork.
Use a slotted spatula to scoop out fish and transfer it to a plate. Add the leftover liquid to a saucepan or dish that's stovetop safe. Bring the liquid to a boil then reduce heat to let simmer for 5-8 minutes to reduce and thicken to create sauce.
Add pasta to plates topped with fish and shrimp. Drizzle the sauce over the fish. Serve and enjoy!
Recipe Notes:
Thaw fish and shrimp in cold water for 1-2 hours before. You can also thaw in fridge overnight.
Pat dry both the shrimp and cod before adding to baking dish. Too much moisture can result in soggy fish. You can use paper towel or a clean kitchen towel and wash it afterward.
Chop the white fish into large chunks. Smaller pieces will cook faster resulting in overcooked fish.
Check fish after 8 minutes. Cooked shrimp will turn pink. Cooked cod will be no longer translucent and will easily flake with a fork. The exact cooking time will vary on size of shrimp and cod chunks, so it’s best to check on the recipe as it bakes.
Drizzle fresh lemon overtop of seafood on serving plates. It adds extra flavor!
Store leftovers in an airtight container for 1-2 days. Reheat in oven or microwave.
Nutrition information below does not include pasta or rice.