Cod with Roasted Vegetables: A Mediterranean-Inspired Feast

Cod with Roasted Vegetables: A Mediterranean-Inspired Feast

Looking for a healthy, flavorful dinner that doesn’t skimp on satisfaction? This Cod with Roasted Vegetables is your new go-to!

KEY INFO:

Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Servings: 4
Difficulty: Easy
Dietary tags: Pescatarian, Gluten-free, Low-carb

EQUIPMENT NEEDED:

• Large baking sheet
• Aluminum foil or parchment paper
• Cutting board and knife
• Medium bowl
• Spatula

INGREDIENTS:

• 4 cod fillets (150g / 5 oz each)
• 450g / 1 lb baby potatoes, halved
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, cut into wedges
• 200g / 1 cup grape tomatoes, halved
• 60ml / ¼ cup olive oil, divided
• 2 tsp smoked paprika
• 1 tsp dried oregano
• Salt and freshly ground black pepper, to taste
• 60g / ¼ cup Kalamata olives, pitted and halved
• 2 tbsp capers, drained
• 30g / 2 tbsp crumbled feta cheese (optional)
• Fresh parsley, chopped for garnish

METHOD:

1. Preheat your oven to 220°C / 425°F. Line a large baking sheet with foil or parchment.

2. In a medium bowl, toss the potatoes with 1 tbsp olive oil, ½ tsp smoked paprika, and a pinch of salt. Spread on one side of the baking sheet.

3. Roast the potatoes for 15 minutes. They should start to turn golden.

4. While the potatoes roast, toss the peppers, onion, and tomatoes with 1 tbsp olive oil, ½ tsp smoked paprika, and oregano in the same bowl.

5. After 15 minutes, flip the potatoes and add the vegetable mixture to the other side of the baking sheet. Roast for another 15 minutes.

6. Pat the cod fillets dry and brush with remaining olive oil. Season with salt, pepper, and the last 1 tsp of smoked paprika.

7. Remove the baking sheet, push the vegetables aside, and nestle the cod fillets in the center.

8. Scatter olives and capers over everything.

9. Return to the oven for 10-12 minutes, until the cod flakes easily with a fork and reaches an internal temperature of 63°C / 145°F.

10. Sprinkle with feta (if using) and fresh parsley before serving.

CRUCIAL TIPS:

• Don’t overcrowd the baking sheet – veggies need space to roast, not steam!
• Pat cod dry before seasoning for a better crust
• Check cod at 8 minutes – it cooks fast!

STORAGE & SCALING:

• Leftovers keep in the fridge for 2 days. Reheat gently in a 180°C / 350°F oven for 10 minutes.
• Double the recipe easily – just use two baking sheets and rotate them halfway through cooking.

COMMON MISTAKES:

• Overcooking the cod (it turns rubbery)
• Under-seasoning (be generous with that smoked paprika!)
• Cutting vegetables too small (they’ll burn before the cod is done)

VARIATIONS:

• Swap cod for [halibut](https://eathealthier.co.uk/poached-fish-with-herbs-a-delicate-dance-of-flavor-and-texture/) or sea bass

• Use different veggies like zucchini, [eggplant](https://eathealthier.co.uk/classic-french-ratatouille/), or cherry tomatoes

• Go spicy with a pinch of red pepper flakes

I’ve made this Cod with Roasted Vegetables more times than I can count, and it never fails to impress.

The key is getting that perfect balance of tender fish and caramelized veggies.

Trust me, when you pull that baking sheet out of the oven and the aroma hits you – it’s pure Mediterranean magic!

This dish reminds me of seaside tavernas in Greece, where the fish is always fresh and the vegetables sing with flavor.

But here’s the best part: you don’t need a plane ticket or fancy chef skills to recreate that experience at home. Just like my [Greek Chicken Bowls](https://eathealthier.co.uk/greek-chicken-bowls-a-mediterranean-feast-in-minutes/), this recipe delivers simple, authentic Mediterranean flavors with ease.

For fans of diverse textures, pairing this cod with a tangy [Mediterranean Quinoa Bowl](https://eathealthier.co.uk/mediterranean-quinoa-bowl-a-vibrant-protein-packed-meal/) can take this meal to another level.

So, are you ready to turn your kitchen into a little slice of the Mediterranean? Let’s dive in!