Balkan Baked Fish with Lemon-Herb Potatoes and Roasted Bell Peppers

Name: Balkan Baked Fish with Lemon-Herb Potatoes and Roasted Bell Peppers
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Balkan
Ingredients: 1.5 pound cod fillets (or other flaky white fish); 1.5 pound gold potatoes (small, quartered); 1 red bell pepper (large, cut into 1-inch strips); 1 yellow bell pepper (large, cut into 1-inch strips); 0.25 cup olive oil (extra virgin, divided); 1.5 teaspoon dried oregano; 0.75 teaspoon salt (kosher, divided); 0.5 teaspoon black pepper (freshly ground, divided); 2 clove garlic (minced); 2 tablespoon lemon juice (freshly squeezed); 2 tablespoon fresh parsley (chopped, for garnish)

Flaky white fish baked with a bright lemon-herb seasoning, served alongside tender roasted potatoes and sweet bell peppers, all cooked together on one sheet pan for easy cleanup.

Prep: 20 min
Cook: 45 min
Total: 1 hr 5 min
Servings: 4
Cuisine: Balkan
Difficulty: Easy
Cost: $6.58/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Pescatarian
High-Protein
Low-Sugar
Paleo
Whole30
Soy-Free

Ingredients

1.5 pound cod fillets (or other flaky white fish)
1.5 pound gold potatoes (small, quartered)
1 red bell pepper (large, cut into 1-inch strips)
1 yellow bell pepper (large, cut into 1-inch strips)
0.25 cup olive oil (extra virgin, divided)
1.5 teaspoon dried oregano
0.75 teaspoon salt (kosher, divided)
0.5 teaspoon black pepper (freshly ground, divided)
2 clove garlic (minced)
2 tablespoon lemon juice (freshly squeezed)
2 tablespoon fresh parsley (chopped, for garnish)

Instructions

Preheat oven to 400°F. Line a large sheet pan with parchment paper.
In a large bowl, combine the quartered gold potatoes, red bell pepper, and yellow bell pepper. Drizzle with 2 tablespoons of olive oil, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly.
Spread the seasoned vegetables in a single layer on the prepared sheet pan. Roast for 25 minutes, stirring halfway through.
While the vegetables roast, pat the cod fillets dry with paper towels. In a small bowl, whisk together the remaining 2 tablespoons olive oil, 1/2 teaspoon dried oregano, 1/4 teaspoon salt, 1/4 teaspoon black pepper, minced garlic, and fresh lemon juice.
After the vegetables have roasted for 25 minutes, remove the sheet pan from the oven. Push the vegetables to one side and place the cod fillets on the empty side of the pan. Pour the lemon-herb mixture over the fish.
Return the sheet pan to the oven and bake for another 15-20 minutes, or until the fish is flaky and cooked through, and the potatoes are tender and lightly browned.
Carefully remove the sheet pan from the oven. Garnish with chopped fresh parsley before serving.

Notes

Any firm white fish will work well here. Adjust seasoning to your preference. If you like a little heat, add a pinch of red pepper flakes to the lemon-herb mixture.

Nutrition (per serving)

Calories: 480
Protein: 40.5 g
Carbohydrates: 45 g
Fat: 17.5 g
Fiber: 7 g
Sodium: 750 mg
Saturated Fat: 2.5 g
Sugar: 5 g
Cholesterol: 60 mg