Baked Cod with Roasted Vegetables
Baked Cod has always been such favorite seafood of ours.
We prepare it so many ways but this one is the one we make most often and the best part is you can use any kind of fish you really like.
This basic recipe is great with so many kinds of seafood including shellfish.
My amazing baked cod fish is topped with a Parmesan crust and a delicious mound of roasted vegetables on top.
Then added toasted bread crumbs on a bed of sauteed spinach makes this simple but so gourmet.
A true summer meal that will bring that fresh taste of the sea on your plate.
It truly is a delightful recipe, scroll down and see why it's tops in our home.
Any white fish will do well that's hardy.
I am a huge seafood lover and living in Florida, we are lucky to get fish very fresh most of the time.
My husband loves to go surf fishing at the beach and has caught many delicious kinds of fish.
Cod is a Northern fish and being from Upstate New York a favorite.
We often use fresh flounder or snook in this recipe when he gets a good day fishing.
When I visit home in Utica, New York, we always use haddock.
Use easy cooking vegetables when making this dish.
Fish cooks quickly and you want to make sure the vegetables are done with the fish.
I don't recommend potatoes unless they are cooked first.
Peppers and onions do well with this dish also.
When I cook this fish I love the tomatoes sliced very thin so I use a mandolin to slice them.
They cook quickly and taste great with the Parmesan toasted bread crumbs.
We just love tomatoes roasted.
Any squash I've used cooks quickly roasted.
Yellow, green work very well with this cod dish.
I don't recommend butternut squash unless you par boil it first and the added sweetness doesn't compliment the cod very well.
Here's how I cook my spinach.
I use fresh spinach mostly always.
Add a few tablespoons of olive oil in a pan add a few cloves of minced garlic, saute until wilted, salt, pepper and a pinch of cayenne pepper.
This time I also added around 1 cup of snap peas with the spinach and sauteed for around 10 minutes.
That's it!
In our home especially at Christmas, we always have cod fish in sauce, called baccala.
We also deep fry our cod in batter.
This is the perfect summer and fall meal preparing this with roasted vegetables.
Cod is one of those fish that's so versatile, you can use it for just about any recipe.
If you like zucchini mushy, then slice it thinner, we happen to like ours when it's still a little firm and not too soft.
Cutting them in thicker chunks will keep them soft but not overcooked.
This is a question you can only answer.
If you love dill, oregano, basil, parsley or any other seasonings for fish, adapt this recipe.
Go ahead and substitute fresh lemon or lime juice, do so.
This is a guideline to how I prepare this dish, change it any way you like.
I love spicy and add more cayenne pepper to my spinach, omit it if you don't like spicy food.
Please let me know how you love your fish, I would love to hear from you.
The wine makes a big difference, taste it first, if you don't like the taste when drinking it, that wine will ruin the dish.
That's my rule of thumb, if you like it, use it, always buy a good grade wine, I use Pinot Grigio.
More expensive wines tend to taste better when cooking and avoid any kind of cooking wine, they are full of salt.
If you live up North you can find fresh cod.
We always use frozen since we can't get it fresh.
However, you can use other fresh fish if you live in the South that you like.
This baked cod with roasted vegetables is a flavorful easy dish that any seafood lover will appreciate.
The cod is just bursting with delicious flavors and the toasted bread crumbs with Parmesan are the perfect combination on top.
Mahi Mahi Parm Poppers
Shrimp Stuffed Peppers
Shrimp Stir Fry
Tuna Casserole
Stuffed Squid
Baccala Cod in tomato sauce
This baked cod is perfect for anyone who loves not only seafood but a light meal for warmer weather.
You can even substitute the bread crumbs with just fresh herbs and spices for fewer calories.
Get creative and adapt away.
This delightful prepared fish is a favorite in our home.
We prepare it so many ways but this one is the one we make most often and the best part is you can use any kind of fish you really like.
This basic recipe is great with so many kinds of seafood including shellfish.
My amazing baked cod fish is topped with a Parmesan crust and a delicious mound of roasted vegetables on top.
Then added toasted bread crumbs on a bed of sauteed spinach makes this simple but so gourmet.
A true summer meal that will bring that fresh taste of the sea on your plate.
It truly is a delightful recipe, scroll down and see why it's tops in our home.
What Kind Of Fish
Any white fish will do well that's hardy.
I am a huge seafood lover and living in Florida, we are lucky to get fish very fresh most of the time.
My husband loves to go surf fishing at the beach and has caught many delicious kinds of fish.
Cod is a Northern fish and being from Upstate New York a favorite.
We often use fresh flounder or snook in this recipe when he gets a good day fishing.
When I visit home in Utica, New York, we always use haddock.
Keep it simple
Use easy cooking vegetables when making this dish.
Fish cooks quickly and you want to make sure the vegetables are done with the fish.
I don't recommend potatoes unless they are cooked first.
Peppers and onions do well with this dish also.
Topping
When I cook this fish I love the tomatoes sliced very thin so I use a mandolin to slice them.
They cook quickly and taste great with the Parmesan toasted bread crumbs.
We just love tomatoes roasted.
Squash
Any squash I've used cooks quickly roasted.
Yellow, green work very well with this cod dish.
I don't recommend butternut squash unless you par boil it first and the added sweetness doesn't compliment the cod very well.
For the Spinach
Here's how I cook my spinach.
I use fresh spinach mostly always.
Add a few tablespoons of olive oil in a pan add a few cloves of minced garlic, saute until wilted, salt, pepper and a pinch of cayenne pepper.
This time I also added around 1 cup of snap peas with the spinach and sauteed for around 10 minutes.
That's it!
Cod Fish
In our home especially at Christmas, we always have cod fish in sauce, called baccala.
We also deep fry our cod in batter.
This is the perfect summer and fall meal preparing this with roasted vegetables.
Cod is one of those fish that's so versatile, you can use it for just about any recipe.
Thick or Thin Zucchini
If you like zucchini mushy, then slice it thinner, we happen to like ours when it's still a little firm and not too soft.
Cutting them in thicker chunks will keep them soft but not overcooked.
Seasoning
This is a question you can only answer.
If you love dill, oregano, basil, parsley or any other seasonings for fish, adapt this recipe.
Go ahead and substitute fresh lemon or lime juice, do so.
This is a guideline to how I prepare this dish, change it any way you like.
I love spicy and add more cayenne pepper to my spinach, omit it if you don't like spicy food.
Please let me know how you love your fish, I would love to hear from you.
The Wine
The wine makes a big difference, taste it first, if you don't like the taste when drinking it, that wine will ruin the dish.
That's my rule of thumb, if you like it, use it, always buy a good grade wine, I use Pinot Grigio.
More expensive wines tend to taste better when cooking and avoid any kind of cooking wine, they are full of salt.
Fresh or Frozen
If you live up North you can find fresh cod.
We always use frozen since we can't get it fresh.
However, you can use other fresh fish if you live in the South that you like.
This baked cod with roasted vegetables is a flavorful easy dish that any seafood lover will appreciate.
The cod is just bursting with delicious flavors and the toasted bread crumbs with Parmesan are the perfect combination on top.
Here Are More Recipes We Love
Mahi Mahi Parm Poppers
Shrimp Stuffed Peppers
Shrimp Stir Fry
Tuna Casserole
Stuffed Squid
Baccala Cod in tomato sauce
Baked Cod with Roasted Vegetables Pin for later
Looking for a Lighter Seafood Meal?
This baked cod is perfect for anyone who loves not only seafood but a light meal for warmer weather.
You can even substitute the bread crumbs with just fresh herbs and spices for fewer calories.
Get creative and adapt away.
This delightful prepared fish is a favorite in our home.
Watch My Quick Video Clip on Baked Cod with Roasted Vegetables
Yield: 4
Baked Cod with Roasted Vegetables
prep time: 15 Mcook time: 35 Mtotal time: 50 M
This is a delicious cod fish baked with zucchini, sliced tomatoes on a bed of spinach and snap peas. It is topped with Italian flavored bread crumbs, Parmesan cheese and cooked in white wine
ingredients:
- 4 pieces of Cod or any white fish (Haddock, Sea Bass or other mild filets)
- Italian flavored bread crumbs
- Parmesan cheese grated
- 1/4 cup white wine (Pinot Grigio preferred)
- 1 thickly sliced zucchini washed
- 1 or 2 thinly sliced tomatoes
- 2 teaspoons minced garlic in olive oil
- 10 ounces of fresh spinach sauteed
- 1 cup fresh snap peas
- granulated garlic powder
- salt and pepper to taste
- freshly chopped parsley, basil around 1 teaspoon each
- olive oil
- Optional: cayenne pepper, oregano or dill
- Optional: more olive oil for the top or 2 tablespoons melted butter
- cooking oil spray
instructions:
How to cook Baked Cod with Roasted Vegetables
- Preheat oven to 350 degrees.
- In a medium sized fry pan saute the spinach with 3 tablespoon of oil and the garlic. Add the snap peas. Oil spray a casserole baking pan 9 x 9 or larger.
- When spinach is wilted add to the casserole dish. Place filet's on the top of the spinach. Add zucchini slices, sliced tomatoes.
- Sprinkle evenly over the tops with the Italian flavored bread crumbs, Add the Parmesan cheese evenly, herbs, salt pepper to taste and cayenne pepper and any other herbs you would like to use.
- Carefully pour the wine around the bottom of the pan not touch the toppings.
- Drizzle with a little olive oil or melted with butter and more cheese if you like.
- Bake on 350 degrees, hot oven until the tops are browned around 35 to 45 minutes.
Calories
257
257
Fat (grams)
11
11
Sat. Fat (grams)
9
9
Carbs (grams)
9
9
Net carbs
6
6
Sugar (grams)
6
6
Protein (grams)
11
11
Sodium (milligrams)
101
101
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