Baked Cod with Asparagus and Potatoes – Primal Mediterranean Gourmet

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This one-pan baked cod with asparagus and potatoes combines wild-caught cod with seasonal greens for a near-effortless dinner that’s prepared in a snap.

Asparagus is out there year-round, with its peak season throughout spring. This dish is one in all my favourite choices for a fast simple one-pan dinner which we get pleasure from on weeknights. Nonetheless, it’s elegant sufficient to serve at our get along with pals.

With just a few staples of the Greek and Mediterranean delicacies, which we almost at all times have available, and a bit of preparation and brief cooking time, we will deliver to the desk a sublime dish.

A picture showing a baked cod fish fillet, with a side of potatoes and asparagus.

The fragile and vibrant flavors and aromas of the asparagus, scallions, tarragon, thyme, wine, and lemon, scream “spring is right here!” and brighten the flavour of cod. Baking the potatoes alongside with the cod and asparagus, makes this an entire dinner.

Kali orexi!

A picture showing a baked cod fish fillet, with a side of potatoes and asparagus.

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Print Recipe

Baked Cod with Asparagus and Potatoes

This one-pan baked cod with asparagus and potatoes combines wild-caught cod with seasonal greens for a near-effortless dinner that’s prepared in a snap. 

Prep Time15 minutes

Prepare dinner Time25 minutes

Complete Time40 minutes

Course: Predominant

Delicacies: Greek, Mediterranean

Key phrase: Asparagus, Cod, Straightforward Recipe, Fish, One-Pan Dinner, Potatoes, Sheet-Pan Dinner, Spring

Servings: Four

Energy: 378kcal

Elements

  • Four Cod fillets about 3lbs whole (can even use different fish like Mahi-mahi, perch, haddock)
  • 1 lb Asparagus trimmed
  • Four-5 Scallions sliced
  • Four Potatoes sliced into half inch rounds
  • 2 tbsp Parsley finely chopped
  • The juice of 1 lemon
  • 6 tbsp Olive oil further virgin, divided
  • Salt and Pepper to style
  • 1/Three cup White wine
  • 1 tsp Thyme dried
  • 1 tsp Tarragon dried

Directions

  • Preheat the oven to 375o F

  • In a baking pan, add the potatoes. Sprinkle with salt & pepper, and drizzle them with Four tbsp olive oil.

  • Bake for 15 minutes.

  • In the meantime, warmth the remaining 2 tbsp olive oil over medium warmth and sauté the asparagus and scallions for Three-5 minutes.

  • Take away the pan from the oven and flip the potatoes and re-arrange them making “nests” leaving area for the fish.

  • Place the codfish within the “nests” and sprinkle with the thyme and tarragon. 

  • Add the asparagus and scallions on prime of the fish and drizzle with the wine.

  • Bake for 15 -20 extra minutes, or till the fish is totally cooked and flaky, however not dry.

  • Sprinkle with the parsley and lemon juice and serve.

Notes

The vitamin info proven is an estimate supplied by a web-based vitamin calculator. It shouldn’t be thought-about an alternative to knowledgeable nutritionist’s recommendation.

Diet

Serving: Fourservings | Energy: 378kcal | Carbohydrates: 33.eightg | Protein: 10.Fourg | Fats: 24.2g | Saturated Fats: Fourg | Ldl cholesterol: 19.2mg | Sodium: 503mg | Fiber: Four.5g | Sugar: Three.Fourg | Vitamin A: 100IU | Vitamin C: 55.Threemg | Iron: 2.7mg

I hope you’ll give this Roasted Salmon with Fennel, Tomatoes and Potatoes a strive!

Let me know within the feedback when you have any questions.

In case you are in search of extra fish recipes, examine those beneath:



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