Baked Cod with Vegetables

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Baked Cod with Vegetables
  • Prep 15 min
  • Total 25 min
  • Ingredients 11
  • Servings 2
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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.


  • 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


  • 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

  • tip 1
    Instead of potatoes, serve with peppers sautéed with onion.
  • tip 2
    Serve with sweet potato pasta.
  • tip 3
    Instead of salad, serve the fish with sautéed mushrooms.

Nutrition Information

No nutrition information available for this recipe
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