Cod with Potatoes and Vegetables
A quick and colorful one-pan meal featuring flaky cod, roasted potatoes, and tender vegetables, finished with a squeeze of lemon and a drizzle of red sauce.
- Total time
- 30 min
- Servings
- 4
- Calories
- 350
- Protein
- 30g
Ingredients
- 1 lb cod fillets
- 1 lb baby potatoes
- 2 cups mixed vegetables (carrots, broccoli, asparagus)
- 3 tbsp olive oil
- 1 lemon
- ½ cup red sauce (e.g., marinara)
Instructions
- 1
Preheat oven to 425°F. Halve the 1 lb baby potatoes and toss with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 10 minutes.
- 2
Add the 2 cups mixed vegetables to the sheet, toss with 1 tbsp olive oil, and roast for 10 more minutes until potatoes are tender and veggies are crisp-tender.
- 3
Season the 1 lb cod fillets with salt and pepper. Push vegetables to one side, place cod on the sheet, drizzle with remaining 1 tbsp olive oil, and roast for 8-10 minutes until fish flakes easily.
- 4
Warm the 0.5 cup red sauce in a small saucepan over medium heat, about 3 minutes, until steaming.
- 5
Serve cod and vegetables with a squeeze of lemon and a spoonful of red sauce on top.
Tools you’ll need
- baking sheet
- small saucepan
- knife
- cutting board
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