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.
Servings 6 servings
- 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
Preheat oven to 425F.
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.
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.
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.
Taste and adjust the salt and pepper as needed. Serve.
- Captain's cut cod is cod cut 1 inch thick. If you are using thinner cod you will need to adjust the timing. A thin piece of cod will likely cook in the 10 minute range, but watch it and check it as it cooks.
- 4 ounces of feta or farmer's cheese sprinkled over the top when you add the cod is nice addition to the recipe.
- Have some fruity extra virgin olive oil on hand for drizzling at the table. Or, if you are like my husband, some blue cheese dressing.
- The potatoes should be fully tender by the time you add the cod. If they have any resistance to a knife being poked through them, cook the dish a little longer and then add add the cod when they are ready. You don't want to have to cook the cod longer than necessary.
- White potatoes work great in the recipe in place of the yellow potatoes. And you can switch it up with all sorts of tender summer squash in place of the yellow.
- Any light white wine you have on hand is fine. I buy the little four packs of red or white so I have wine for recipes whenever I need it.
- I bake the recipe start to finish uncovered. This allows the juices to concentrate. If you prefer a saucier recipe, cover the baking dish while baking vegetables and uncover once you add the cod.