Baked Shrimp and Cod Fish

Cook pasta or rice according to package instructions. Preheat the oven to 425°F.
Chop 1 lb of cod fillets into chunks. Dry the fish and ½ lb raw large shrimp with paper towels to remove as much moisture as possible.
In a bowl, mix ½ cup broth, ¼ cup lemon juice, 2 Tbsp olive oil, 1 Tbsp whole-grain mustard, 1 Tbsp honey mustard, 1 tsp lemon pepper seasoning, and ½ tsp salt. This is your dressing that will be added in the next step.
Add the fish and shrimp to an oven-safe dish. Sprinkle 3 green onions, and drizzle the dressing overtop. Toss everything together.
Bake for 8-12 minutes, or until shrimp turns pink and fish is no longer translucent, it should easily flake with a fork.
Use a slotted spatula to scoop out fish and transfer it to a plate. Add the leftover liquid to a saucepan. Bring the liquid to a boil, reduce heat, and simmer for 5-8 minutes to reduce and thicken the sauce.
Add pasta to plates and top with fish and shrimp. Drizzle the sauce over the fish. Serve and enjoy!