Baked Cod with Peppers, Potatoes and Oregano

Juicy cod fillet rests on crispy potatoes, bell peppers and cherry tomatoes, flavored with oregano and lemon. A reliable one-tray meal for everyday cooking.

By yumbelo · 2 servings · 45 minutes

Ingredients

• 400 g cod fillet
• 400 g waxy potatoes
• 1 pc red bell pepper
• 250 g cherry tomatoes
• 1 pc red onion
• 2 pc garlic cloves
• 1 pc lemon
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1 bunch flat-leaf parsley
• salt
• black pepper

Method

1. Preheat the oven to 210 °C, top and bottom heat.
2. Wash the potatoes and cut them into wedges about 1 cm thick. Spread them on a baking tray with 1 tbsp olive oil, a pinch of salt and the oregano, and bake for 15 minutes.
3. Meanwhile, cut the bell pepper into strips, the onion into wedges and halve the cherry tomatoes. Finely chop the garlic.
4. Add the vegetables to the potatoes on the tray, toss with 1 tbsp olive oil and bake for another 10 minutes.
5. Pat the cod fillet dry and season it with salt, pepper and the zest of half a lemon. Drizzle with the garlic and the remaining olive oil.
6. Place the fish on the vegetables, slice the other lemon half and add it to the tray. Bake everything for 12 to 15 minutes, until the fish is opaque and flakes easily with a fork.
7. Finely chop the parsley. Take the tray out of the oven, drizzle the fish with lemon juice, sprinkle with parsley and serve immediately.