Cod fillet with artichokes in the oven

Votes: 3

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 373, total fat 17 G., saturated fats 2 G., proteins 30 G., carbohydrates 24 G., fiber 5 G., cholesterol 52 mg, sodium 1219 mg, sugar 0 G.

Treat your loved ones to a simple yet delicious and healthy Mediterranean-style dinner. Everything is baked on one baking sheet: potatoes, artichoke hearts, olives, and cod. Fresh rosemary infuses the dish with a wonderful pine-spicy aroma. First, bake the vegetables on the baking sheet, and 10 minutes before they're done, add the cod pieces. This delicate white fish needs very little time to become delicious, firm, and juicy. Serve the cod with the vegetables, drizzled with lemon juice, and sprinkled with fresh parsley. Perfect with a glass of dry white wine.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 cod fillets, 170 g each.
450 g Yukon Gold potatoes, thinly sliced
1 package (350 g) frozen artichoke hearts, thawed
0.5 cup pitted Kalamata olives
1 tbsp fresh rosemary leaves
1/4 cup extra-virgin olive oil
Juice of half a lemon + wedges for serving
1 tbsp chopped fresh parsley

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cod, Artichokes, yellow potatoes, Kalamata olives, rosemary, lemon juice

Cooking the dish according to the recipe:

Preheat oven to 450°F (230°C). In a large bowl, combine potato slices, artichoke hearts, olives, rosemary, 2 tablespoons olive oil, 1 teaspoon salt, and a pinch of freshly ground black pepper. Spread evenly on a parchment-lined baking sheet; roast until the vegetables are tender and lightly toasted, about 20 minutes.
Brush the fish with 1 tablespoon of olive oil and sprinkle with 1 teaspoon of salt and a little freshly ground black pepper. Remove the baking sheet from the oven and place the fish on top of the vegetables. Return to the oven and continue baking until the fish is opaque and firm and the vegetables are golden brown, about 10 minutes.