This is a quick and simple recipe that is weeknight easy or Sunday dinner delicious, in fact, we had it this weekend!
Everyone in the family loves this. When you start with potatoes and onions, add some zucchini, some lovely herbs, then offer up the marinara and fresh cod, how could you not have a winner?
I used baby blue potatoes in this, but you can substitute any small potato, or other firm potato such as red bliss that will keep its shape after roasting. If you use a larger potato, cut it into bite-sized pieces.
You can also use any white fish that you like that is in season, such as halibut or haddock.
Marinara of choice
I used my own simple and quick marinara sauce, recipe below, but you can substitute a favorite jarred sauce in a pinch.
The olives really make this dish! I used pitted calamata olives because I always have them on hand, but you can use any olives you love or what is in your refrigerator.
Cod with Roasted Vegetables and Marinara
- 1 lb. baby potatoes, cut in half
- 1 large sweet onion, thin sliced
- 2 or 3 zucchini, sliced
- ½ tsp. thyme
- ½ tsp. oregano
- ½ tsp. ground fennel
- Fresh basil, small bunch
- Salt and pepper to taste
- Olive oil
- 3 cups marinara sauce*
- ½ cup calamata olives, pitted, chopped in half
- 1 ½ lb. cod
- Basil leaves to garnish
Preheat oven to 450 degrees. Place a roasting pan on the middle rack to heat through while prepping the vegetables.
Prep: Cut the potatoes in half. Slice the onion thinly. Cut the zucchini into ½-inch rounds. Mix the spices together. Leave some basil sprigs whole for garnish, but chop a few tablespoons.
Remove the pan from the oven and add a thin layer of fruity olive oil on the bottom. Place the potatoes and zucchini cut-side down in one layer. Add the onion slices, and top with a drizzle more of olive oil, the spice mixture, and a little salt and pepper.
Bake for about 20 minutes, add the sauce, olives, and about 2 tbsp. of the chopped fresh basil. Mix everything up gently. Back in the oven, let this heat through for about 10 more minutes, then nestle the cod on top. Season the fish with salt and pepper, and a drizzle of olive oil.
Bake for about 15 to 20 minutes more depending on the size of the cod, or until it is cooked all the way through and just barely beginning to separate.
Top with more fresh basil to garnish and serve! I also added a few fresh tomatoes.
About 3 cups
This is a nice all-purpose marinara sauce, lightly seasoned with garlic, red pepper, and basil. You can skip the basil if you want, depending on what you are making.
Use a nice quality canned tomato here, whole peeled. Crush them up with your fingers, or pulse them in a food processor roughly.
Use as much garlic as you like, I lean toward more.
- ¼ cup fruity olive oil
- 1 medium onion, minced
- 4 to 6 cloves garlic, minced, your preference
- Pinch of crushed red pepper flakes
- 1 28-oz can San Marzano whole peeled tomatoes, crushed
- 1 large sprig of basil
- ½ tsp. salt or so
Heat the olive oil over medium heat and add the onion. Cook until nicely softened, but no color. If the onions start to color, take the pan off the heat and reduce the heat to medium low before returning to flame.
Add the garlic, stir for a few seconds until fragrant, then add the pepper flakes and tomatoes, crushing the tomatoes to you own desired consistency. Season, then add the basil sprig.
Bring to a boil, reduce the heat to a simmer, and cook for about a half hour, or until the sauce is at the thickness you like. If you want, you can use an immersion blender, or standard blender, to make this a smooth sauce depending on your use.
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