Oven-Baked Cod with Vegetables
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Source: https://recipheon.com/en/recipes/main-dishes/oven-baked-cod-with-vegetables
About this recipe
Oven-baked cod with vegetables is a light dinner in which delicate fish cooks alongside zucchini, bell pepper, and carrot. Put the vegetables in the oven before the cod because they need more time to soften and brown slightly. Adding the fillets near the end keeps them juicy and prevents them from falling apart during prolonged baking. This recipe works well when you want to prepare a complete sheet-pan dinner without breading or a separate sauce.
Ingredients
Servings: 2
2 cod fillets, about 150 g each
1 zucchini
1 bell pepper
1 carrot
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
Steps
Preheat a conventional oven (no fan) to 200°C. Cut the carrot into thin matchsticks, the bell pepper into strips, and the zucchini into half-moons about 1 cm thick. Toss the vegetables with 2 teaspoons of olive oil and spread them on a sheet pan.
Bake the vegetables on the middle rack for 15 minutes, then stir them and make room for the fillets.
Pat the cod dry, season with 1/4 teaspoon salt and 1/8 teaspoon black pepper, brush with the remaining 1 teaspoon of olive oil, and place beside the vegetables. Bake everything for another 10–12 minutes, until the fish is cooked through and begins to flake easily and the carrot is tender when pierced.
Divide the vegetables between two plates, place one fillet on each portion, and serve immediately.
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