Photo by David B Townsend on Unsplash
Lemon Herb Baked Cod with Roasted Mediterranean Vegetables
Roasted mediterranean vegetables of new potatoes, courgette, pepper, onion and cherry tomatoes, served with baked cod rubbed in lemon, garlic and parsley.
- 2 x 150g cod fillets
- 1 medium courgette
- 1 medium red pepper
- 1 medium red onion
- 150 g cherry tomatoes
- 200 g new potatoes
- 1 whole lemon
- 2 cloves garlic
- 4 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 10 g fresh parsley
- salt
- black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Preheat your oven to 200°C (180°C fan/Gas Mark 6).
- Step 2
Wash and halve the new potatoes. Cut the courgette into chunks. Deseed and chop the red pepper into bite-sized pieces. Cut the red onion into wedges. Halve the cherry tomatoes.
- Step 3
In a large roasting tin, toss the new potatoes, courgette, red pepper, red onion, and cherry tomatoes with 2 tbsp olive oil, dried oregano, dried thyme, salt, and pepper. Roast for 20 minutes.
- Step 4
While the vegetables are roasting, prepare the cod. Pat the cod fillets dry with kitchen paper. Mince 1 garlic clove and chop the fresh parsley. Zest half the lemon.
- Step 5
In a small bowl, mix together 1 tbsp olive oil, the minced garlic, lemon zest, chopped parsley, salt, and pepper. Spread this mixture over the cod fillets.
- Step 6
After the vegetables have roasted for 20 minutes, push them to the sides of the roasting tin to make space for the cod fillets. Place the seasoned cod fillets in the centre.
- Step 7
Drizzle the remaining 1 tbsp olive oil over the vegetables. Squeeze the juice of half the lemon over the cod and vegetables.
- Step 8
Return the roasting tin to the oven and bake for a further 12-15 minutes, or until the cod is cooked through and flakes easily with a fork, and the vegetables are tender.
- Step 9
Serve the baked cod with the roasted Mediterranean vegetables. Garnish with a few fresh parsley sprigs and wedges of the remaining lemon.
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