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Baked Cod with Vegetables

Name: Baked Cod with Vegetables
Prep time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 2 cod fillets; Salt and pepper; 1/4 cup mayonnaise; 1/4 teaspoon Cayenne pepper; 1/2 teaspoon turmeric powder; 1/2 teaspoon cumin powder; 1 teaspoon lemon juice; 1 tablespoon olive oil; 1 cup baby potatoes, cooked and cut in half; 1 cup cherry or grape tomatoes; Green salad

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.

Ingredients

2 cod fillets
Salt and pepper
1/4 cup mayonnaise
1/4 teaspoon Cayenne pepper
1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder
1 teaspoon lemon juice
1 tablespoon olive oil
1 cup baby potatoes, cooked and cut in half
1 cup cherry or grape tomatoes
Green salad

Directions

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.