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Baked Mediterranean cod is a one dish meal that's big on flavor and easy on cleanup! Thick cut cod is flavored with olive oil and fresh herbs and baked over a bed of mixed vegetables in this simple oven dinner. | justalittlebitofbacon.com

Mediterranean Cod with Mixed Vegetables

Baked Mediterranean cod is a one dish meal that's big on flavor and easy on cleanup! Thick cut cod is flavored with olive oil and fresh herbs and baked over a bed of mixed vegetables in this simple oven dinner.

Course Main Course
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 300 kcal
Author Just a Little Bit of Bacon

Ingredients

  • 2 medium shallots, thinly sliced
  • 3 cloves garlic, chopped
  • 2 medium yellow summer squash, halved and sliced 1/4 inch thick
  • 4 medium yellow potatoes, quartered and sliced 1/4 inch thick
  • 2 tbsp olive oil
  • 1/4 cup white wine
  • 2 bay leaves
  • 2 tbsp chopped fresh oregano, or 1 tsp dried
  • 1 tsp kosher salt
  • 1/4 tsp fresh ground black pepper
  • 2 cubanelle peppers, halved and sliced 1/2 inch thick
  • 3-4 medium tomatoes, sliced 1/2 inch thick
  • 1 1/2 lb captain's cut cod, or other firm white fish
  • 1/4 cup fresh chopped parsley
  • 1 lemon, cut into wedges

Instructions

  1. Preheat oven to 425F.

  2. Mix together the shallots, garlic, squash, potatoes, olive oil, white wine, bay leaves, oregano, salt and pepper. Spread it all out in a 13x9 casserole dish. Bake the vegetables for 30 minutes.

  3. Add the peppers and mix them into the rest. Bake for 15 minutes. Check the potatoes for doneness by poking them with a knife. If they aren't done continue baking until they are cooked through.

  4. Lay the tomato slices over the vegetables. Cut the cod into large chunks and lay it over the tomato slices. Sprinkle the parsley and lemon wedges around the dish. If the vegetables seem a little dry, pour in a little more olive oil or white wine. Bake for 12-15 minutes, or until the cod is cooked through and flakes when poked with a knife.

  5. Taste and adjust the salt and pepper as needed. Serve.

Recipe Notes