Italian Baked Cod with Tomato & Herb Roasted Vegetables

Italian Baked Cod with Tomato & Herb Roasted Vegetables ingredients

• 4 fillets (about 6 oz each Cod fillets
• 2 large Russet or red potatoes
• 12 oz Green beans
• 1 pint Cherry tomatoes
• 3 tbsp Olive oil
• 2 tsp Italian seasoning
• 1 tsp Garlic powder
• 1 tsp Salt
• 1/2 tsp Black pepper
• 2 tbsp Fresh parsley
• to taste Lemon wedges

How to make Italian Baked Cod with Tomato & Herb Roasted Vegetables

1. Preheat your oven to 400°F (200°C). Prepare a large baking sheet by lining it with parchment paper for easier cleanup.
2. In a large bowl, combine the cubed potatoes, trimmed green beans, and halved cherry tomatoes. Drizzle with 2 tablespoons of olive oil, 1 teaspoon of Italian seasoning, 1/2 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss until the vegetables are evenly coated.
3. Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 20 minutes, giving them a gentle stir halfway through to ensure even cooking and browning.
4. While the vegetables roast, gently pat the cod fillets dry with paper towels. In a small bowl, mix together the remaining 1 tablespoon of olive oil, 1 teaspoon of Italian seasoning, 1/2 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to create a seasoning paste.
5. Brush or rub this seasoning mixture evenly over both sides of the cod fillets, ensuring they are well coated.
6. After the vegetables have roasted for 20 minutes, carefully remove the baking sheet from the oven. Make space on the baking sheet and add the seasoned cod fillets to the pan, ensuring they are not overlapping any of the vegetables.
7. Return the baking sheet to the oven and bake for another 12-15 minutes, or until the fish is opaque throughout and flakes easily with a fork. The exact baking time will vary slightly depending on the thickness of your individual fillets.
8. Carefully remove the baking sheet from the oven once the fish is cooked and the vegetables are tender.
9. Serve the Italian baked cod immediately alongside the roasted vegetables. Garnish with fresh chopped parsley and a lemon wedge if desired for a bright, fresh finish.

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