Baked Blue-Eye Cod with Potatoes

Baked Blue-Eye Cod with Potatoes

A tasty combination of Blue eye cod fillets with Roma tomatoes, potatoes, and fresh herbs to spark up a cold winters night. A straight-forward recipe that’s easy to prepare.

Baked Blue-Eye Cod with Potatoes
 
Prep time
Cook time
Total time
 
A tasty combination of Blue eye cod fillets with Roma tomatoes, potatoes, and fresh herbs to spark up a cold winters night. A straight-forward recipe that's easy to prepare.
Ingredients
  • 500 g blue-eyed cod, other thick, firm-fleshed white fish steaks, cut into 5 cm chunks
  • 500 g red potatoes, unpeeled and cut in 1½ cm thick slices
  • 1 medium onion, thinly sliced
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • 4 Roma tomatoes, seeded and coarsely chopped
  • 3 cloves garlic, minced
  • ½ teaspoon dried oregano, crumbled
  • 75 g rocket leaves
Instructions
  1. Preheat oven to 180°C. Combine potato, onion, oil and half the salt in a medium baking dish.
  2. Bake for 20 minutes, stirring mixture once.
  3. Stir tomato, garlic and oregano into potato mixture. Spread the rocket over the top in an even layer. Top with fish steaks. Sprinkle with remaining salt.
  4. Bake, covered with aluminium foil, just until fish is cooked through, 15 to 20 minutes. Transfer fish and vegetable mixture to serving plates. Spoon pan juices over each serving.
Nutrition Information
Serving size: 4 Calories: 480 Fat: 14g Saturated fat: 2g Unsaturated fat: 10g Carbohydrates: 29g Sugar: 6g Sodium: 876mg Fiber: 5g Protein: 58g Cholesterol: 168mg

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