Baked Cod with Potatoes & Vegetables
This baked cod recipe with veggies is super easy and quick to put together. The flavours of the cod infuse into the potatoes and veggies making it all so delicious! Your family will love it!
[adrotate group="4"] [adrotate group="2"]- 5 Cod Fillets (fresh or frozen)
- Potatoes (peeled and sliced)
- 1 Medium Onion (sliced and quartered)
- 2 Zucchini/Courgettes (sliced and halved - Dark Green Colour)
- 1 Small Green Bell Pepper (sliced and quartered)
- 1 Small Red Bell Pepper (sliced and quartered)
- 12 Whole Cherry Tomatoes
- 6 Garlic Cloves (crushed)
- Olive Oil to drizzle
- Paprika
- Salt & Pepper
- Fresh Parsley for garnish
- Lemon Wedges for serving
- ¼ Cup Olive Oil
- ½ Lemon (squeezed)
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 1 Tsp Dried Oregano
- ½ Tsp Paprika
- ¼ Tsp Dried Thyme
- ¼ Tsp Allspice
- ½ Tsp Mild Chilli Powder
- ½ Tsp Each Salt & Pepper
In a small bowl, mix all dry seasonings together.
Add the lemon juice to the olive oil you measured in a jug. Then stir in the mixed seasoning.
Pat the fish dry with a kitchen paper towel and place in a small dish. Pour over the olive oil seasoning and coat the cod from both sides. Set aside.
Preheat oven to 200C/400F.
In a large shallow baking dish, add the potatoes, bell peppers, zucchini, onions, tomatoes and crushed garlic.
Season with salt and pepper, paprika and drizzle olive oil on top.
Mix together to coat well and arrange veggies so that you have an even layout all over the dish. Give an extra sprinkle of freshly ground pepper and paprika on top.
Bake on the top shelf of the oven for 30 minutes, until potatoes are nearly cooked.
Remove from oven. Place the marinated cod on top of the veggies and pour any remaining marinade on top of the cod. Give an extra light sprinkle of paprika to the cod again.
Return to oven on top shelf and bake for 15-20 minutes, until cod is fully cooked through.
Remove from oven, garnish with fresh chopped parsley and serve with lemon wedges.
Enjoy!