Portuguese Baked Cod

Name: Portuguese Baked Cod
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 1.5 pound cod fillets; 1.5 pound Yukon Gold potatoes (peeled, diced into 1-inch cubes); 1 red bell pepper (large, thinly sliced); 1 yellow onion (large, thinly sliced); 0.5 cup Kalamata olives (pitted, halved); 4 clove garlic (minced); 1 can diced tomatoes (undrained); 0.5 cup chicken broth; 2 tablespoon olive oil; 1 teaspoon dried oregano; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 2 tablespoon fresh parsley (chopped)

Flaky cod fillets baked with roasted potatoes, bell peppers, onions, and olives in a rich tomato and garlic sauce.

Prep: 20 min
Cook: 35 min
Total: 55 min
Servings: 4
Cuisine: Portuguese
Difficulty: Medium
Cost: $6.70/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
Whole30

Ingredients

1.5 pound cod fillets
1.5 pound Yukon Gold potatoes (peeled, diced into 1-inch cubes)
1 red bell pepper (large, thinly sliced)
1 yellow onion (large, thinly sliced)
0.5 cup Kalamata olives (pitted, halved)
4 clove garlic (minced)
1 can diced tomatoes (undrained)
0.5 cup chicken broth
2 tablespoon olive oil
1 teaspoon dried oregano
0.5 teaspoon salt
0.25 teaspoon black pepper
2 tablespoon fresh parsley (chopped)

Instructions

Preheat oven to 400°F (200°C). In a large baking dish, combine diced Yukon Gold potatoes, red bell pepper, yellow onion, Kalamata olives, and 2 cloves of minced garlic. Toss with 1 tablespoon olive oil, 1/2 teaspoon dried oregano, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
Roast for 20-25 minutes, or until vegetables begin to soften.
While vegetables roast, prepare the sauce. In a small bowl, combine diced tomatoes, chicken broth, the remaining 2 cloves minced garlic, 1/2 teaspoon dried oregano, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
Remove baking dish from oven. Make space for the cod fillets amongst the vegetables. Place cod fillets in the dish and pour the tomato mixture over everything. Drizzle the cod with the remaining 1 tablespoon olive oil.
Return to oven and bake for another 10-15 minutes, or until the cod is opaque and flakes easily with a fork.
Garnish with fresh parsley before serving.

Notes

For a bit of heat, add a pinch of red pepper flakes to the sauce.

Nutrition (per serving)

Calories: 480
Protein: 48.6 g
Carbohydrates: 44.5 g
Fat: 15.2 g
Fiber: 6.8 g
Sodium: 750 mg
Saturated Fat: 2.5 g
Sugar: 7.3 g
Cholesterol: 78 mg