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Mediterranean Baked Cod with Roasted Potatoes and Vegetables
Mediterranean Baked Cod with Roasted Potatoes and Vegetables

Mediterranean Baked Cod with Roasted Potatoes and Vegetables
A flavorful Mediterranean-inspired dish with baked cod, roasted potatoes, and seasonal vegetables.
Mediterranean Baked Cod with Roasted Potatoes and Vegetables
Ingredients:
1
Servings
  • 200
    g
     cod fillet
  • 300
    g
     potato
  • 100
    g
     zucchini
  • 100
    g
     cherry tomato
  • 100
    g
     red bell pepper
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     lemon juice
  • 2
    clove
     garlic
  • 1
    tsp
     oregano
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Mediterranean Baked Cod with Roasted Potatoes and Vegetables
Instructions:
  1. Preheat the oven to 200°C.
  2. Cut the potatoes into wedges and place them on a baking sheet.
  3. Drizzle with olive oil, season with salt and pepper, and roast for 20 minutes.
  4. Meanwhile, slice the zucchini, cherry tomatoes, and red bell pepper.
  5. In a bowl, mix the vegetables with olive oil, minced garlic, oregano, salt, and pepper.
  6. Place the cod fillet on a separate baking sheet lined with parchment paper.
  7. Squeeze lemon juice over the cod and season with salt and pepper.
  8. Add the mixed vegetables around the cod.
  9. Bake in the oven for 15-20 minutes until the cod is cooked through and vegetables are tender.
  10. Serve the baked cod with roasted potatoes and vegetables.
Nutrition Per Serving 800 g Per 100g
Energy 358 kcal 45 kcal
Protein 40 g 5.0 g
Fibre 8 g 1.0 g
Salt 2 g 0.3 g
Sugar 6 g 0.8 g
Carbohydrates 45 g 5.6 g
Fat 12 g 1.5 g
  • 200
    g
     cod fillet
  • 300
    g
     potato
  • 100
    g
     zucchini
  • 100
    g
     cherry tomato
  • 100
    g
     red bell pepper
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     lemon juice
  • 2
    clove
     garlic
  • 1
    tsp
     oregano
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Cut the potatoes into wedges and place them on a baking sheet.

Drizzle with olive oil, season with salt and pepper, and roast for 20 minutes.

Meanwhile, slice the zucchini, cherry tomatoes, and red bell pepper.

In a bowl, mix the vegetables with olive oil, minced garlic, oregano, salt, and pepper.

Place the cod fillet on a separate baking sheet lined with parchment paper.

Squeeze lemon juice over the cod and season with salt and pepper.

Add the mixed vegetables around the cod.

Bake in the oven for 15-20 minutes until the cod is cooked through and vegetables are tender.

Serve the baked cod with roasted potatoes and vegetables.

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