Portuguese Oven-Roasted Cod with Bell Pepper Medley

Flaky cod fillets roasted to perfection with a vibrant medley of bell peppers and red onion, brightened with lemon and fresh parsley.

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 4
• Cuisine: Portuguese
• Difficulty: Easy
• Cost: $6.19/serving

Dietary

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

Tags

• sheet pan
• roast
• healthy
• fresh
• savory

Ingredients

• 4 cod fillets (fresh or thawed)
• 1 tablespoon olive oil
• 2 teaspoon smoked paprika
• 3 clove garlic (minced)
• 1 teaspoon salt
• 1 red bell pepper (thinly sliced)
• 1 yellow bell pepper (thinly sliced)
• 1 red onion (medium, thinly sliced)
• 0.25 cup fresh parsley (chopped)
• 1 lemon (half sliced into rounds, half for juice)
• 6 cup mixed greens
• 2 tablespoon extra virgin olive oil
• 1 tablespoon red wine vinegar

Instructions

1. Preheat oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper.
2. In a small bowl, combine 1 tablespoon olive oil, 2 teaspoons smoked paprika, 3 minced garlic cloves, and 1 teaspoon each salt and black pepper. Stir well to form a paste.
3. Arrange the 1 thinly sliced red bell pepper, 1 thinly sliced yellow bell pepper, and 1 thinly sliced medium red onion on one side of the prepared baking sheet. Toss with a drizzle of olive oil and a pinch of salt and pepper.
4. Pat the 4 cod fillets dry with paper towels. Place them on the other side of the baking sheet. Spread the paprika-garlic paste evenly over the top of each cod fillet. Top each fillet with 1-2 lemon slices from the sliced lemon.
5. Roast for 15-20 minutes, or until the cod is opaque and flakes easily with a fork, and the vegetables are tender-crisp. Cooking time will vary depending on the thickness of the fish.
6. While the fish and vegetables roast, prepare the salad: In a large bowl, toss 6 cups mixed greens with 2 tablespoons extra virgin olive oil, 1 tablespoon red wine vinegar, and a pinch of salt and pepper.
7. Remove from oven. Squeeze the juice from the remaining half lemon over the roasted fish and vegetables. Garnish with 1/4 cup fresh chopped parsley.
8. Serve the roasted cod and bell pepper medley alongside the fresh mixed green salad.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in the microwave or a low oven for best results.

Nutrition (per serving)

• Calories: 280
• Protein: 37.1 g
• Carbohydrates: 15.8 g
• Fat: 8.7 g
• Fiber: 4.5 g
• Sodium: 650 mg
• Saturated Fat: 1.2 g
• Sugar: 5 g
• Cholesterol: 75 mg