Roasted cod with Mediterranean vegetables & roasted new potatoes - It was delicious !!!!! Easy to make and a crowd pleaser !!!. Today I am sharing this Roasted cod with Mediterranean vegetables & roasted new potatoes! A quick and easy dinner that is ready in under 20 minutes! Roasting fish and veg is an easy way to make a healthy meal for four. Add a crunchy cheese and breadcrumb topping for a winning combination. Fresh fillet of Atlantic cod is wrapped in bacon and baked in the oven before being served on a bed of roasted Mediterranean vegetables. Roasted Vegetables with an Italian Twist. Olives, capers and roasted cherry tomatoes add color and zest to each bite.
This roasted variety of Mediterranean vegetables is healthy and delicious.
Serve with couscous and hummus dip.
It's great for the summer months and all of these delicious, seasonal vegetables are perfect served alongside tender cooked steak, chicken breast or freshly prepare fish like cod or salmon.
You can cook Roasted cod with Mediterranean vegetables & roasted new potatoes with 7 Ingredients and 7 steps. See the following guide!
Ingredients for Roasted cod with Mediterranean vegetables & roasted new potatoes:
- 2 cod loins.
- Half a red pepper.
- 1 courgette.
- 1 tin tomatoes.
- 2 garlic cloves.
- Mixed herbs or zatar.
- Salt and pepper.
Remove fish to large platter; keep warm. Return vegetables to skillet; add tomato and cook until heated through. Arrange vegetables on platter with fish. Drizzle sauce over the mixed vegetables and toss to coat.
Step by step how to cook Roasted cod with Mediterranean vegetables & roasted new potatoes:
- Gather ingredients.
- Finely chop the onion & garlic. Chop the pepper and courgette.
- Fry the onion & garlic then add the other veg & the tomatoes and herbs.
- Place the veg in the bottom of a roasting dish and add the cod loins.
- Place the new potatoes in the oven with oil and rosemary for 50 minutes.
- Bake the cod & veg at 180 degrees for 30 minutes.
- Serve with veg of your choice.
Stir halfway through the cooking time. Rinse cod, pat dry, and chop. Cut the cod loins in half and put in a large bowl. Add the thyme, rosemary, salt and plenty of freshly ground black pepper. Return the pan to the heat and add the remaining oil, the onion wedges, pepper and courgette pieces.