Baked Cod with Vegetables

baked cod with vegetables Lunch
Baked Cod with Vegetables
  • Prep 15 min
  • Total 25 min
  • Ingredients 11
  • Servings 2

Baked fish is a light and delicious way of adding fish to your diet at least once a week. This recipe is not difficult at all and the product is a juicy and tender fish. But, as I always say, you shouldn’t overcook things. It’s better to be careful with the cooking time because you could end up with a dry and hard fish. This meat is very delicate and can’t take too much heat. I used to bake the fillets using only salt, pepper and lemon juice. It was always ready in no time and I thought it was super delicious for lunch. MORE + LESS -


cod fillets
Salt and pepper
cup mayonnaise
teaspoon Cayenne pepper
teaspoon turmeric powder
teaspoon cumin powder
teaspoon lemon juice
tablespoon olive oil
cup baby potatoes, cooked and cut in half
cup cherry or grape tomatoes
Green salad


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  • 1
    Preheat the oven to 350°F.
  • 2
    Put the fillets in a lined baking sheet. Season with salt and pepper.
  • 3
    Mix the mayo with cayenne pepper, turmeric, and cumin.
  • 4
    Spread a thick layer over the cod fillets. Bake for 10 minutes or until the center is cooked.
  • 5
    In the meantime, heat up the oil in a pan over medium heat. Brown the potatoes, and dust with some salt and pepper.
  • 6
    Remove from heat and transfer to a container lined with paper towels to absorb the oil.
  • 7
    In the same pan, sauté the whole tomatoes until the skin changes color and starts breaking.
  • 8
    Serve the tomatoes and golden potatoes on two dishes. Place the baked fillets on top and serve with green salad.

Expert Tips

  • Instead of potatoes, serve with peppers sautéed with onion.
  • Serve with sweet potato pasta.
  • Instead of salad, serve the fish with sautéed mushrooms.

Nutrition Information

No nutrition information available for this recipe

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