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?
Baby Blues
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.
Marinara Sauce
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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This looks lovely, sounds delicious, and relatively quick and easy. I am planning on a trip to Memphis this week so I can get fresh halibut–impossible to find in Oxford. I will try your marinara sauce also, since it sounds simple as well as delicious.
Thank you so much! It really is an easy and delicious dish. Happy shopping for your halibut (also one of my favorite fishes!).
The marinara sauce in this dish sounds delicious–I’m a big marinara fan! And the more garlic, the better! 🙂
I’m with you on the garlic! I always use the most, and a little more…
LOVE this! I would prefer to omit the potatoes, but I LOVE everything else. Fish with marinara, as well as grilled veggies, are a fabulous combination!
Thank you Mimi! I love this dish because it is so easy, and so satisfying and hearty. The family loves it too!
Love these wonderful Mediterranean flavors!
Thank you Ronit! They are a favorite of mine as well.
potato and fish = a great combo.
Loe them together, and when you add tomato, even better!
Note to Self: Buy more fish. 🐟 🐟🐟
Always a good plan!
Beautiful dish Dorothy!
Thank you so much! It was fun to make and enjoy.
This one’s going into our dinner rotation as soon as I can get to the grocery to buy the ingredients. YUM!
Thank you Ally, you are going to absolutely love it!💕❤️
Looks like a wonderful dish.
Thank you Judy, we really enjoyed it! And will enjoy the leftovers tonight!
Dorothy! I just realized I wasn’t following your blog. Oh dear. It’s lovely and your recipes all look delicious – especially this fish one. Medittereanean style cooking is such a favorite around here:) So glad we are officially conected now:)
Wonderful! The Vintage Kitchens need to stick together! I love your blog too!!!💕❤️
Yes indeed!!! I’ve got a fun idea for us this summer. More to come on that soon:)
Oh, I love a good hearty fish dish. This looks comforting and satisfying, yet still so healthy.
Thank you Terrie! It’s really delicious and good for you too!
Looks absolutely delicious
Thank you for your kinds words! This was definitely a hit all around!
Delicious combination. Great infredients.
Thank you Jovina! Everything sang together beautifully!
Dorothy your blog looks amazing! Love the new design and can’t wait to try many of the recipes!
Thank you so much! I’m always inspired by what’s fresh and in season!
I am marveling on your fascinating platter! 💞❤️❤️❤️💞
Well thank you very much! It was a hit all around!💕❤️
I know it was!👌💞🌺
Isn’t it amazing how this dish is so simple, FULL of flavor yet cooks quickly? This one is a definite keeper recipe Dorothy. Thank you for sharing it.
Thank you for your kind words! It’s truly one of those examples of less is more, so the flavors shine through!
I really like the flavor combination in this dish. Well done on cooking the potatoes and zucchini before adding the fish — so many recipes get that wrong and make people end up with overcooked fish or undercooked vegetables. I reserve my best fruity olive oil to sprinkle over dishes at the end, and use a less expensive but still good olive oil to be heated.
Thank you Stefan! Your comments are so true! Especially in this age of “sheet pan meals” I often see people pile a ton of veggies on a baking sheet along with a fish or even shrimp that need so much less time to cook! Easy, yes, but the results are bound to be disappointing. It doesn’t take any time at all to stagger your ingredients!
I am still venturing into sea food cooking but your recipes are giving me to start small and spice it with veggies for such a summery treat. Love this recipe.
Thank you! I’m delighted that you are venturing into new territory! This recipe is quick and easy, and definitely a family pleaser!
I really like the sound of this dish, Dorothy. Olives do give food a very distinct and strong flavour.
Thank you Robbie! The olives add a little unexpected flavor and texture. They can be adjusted according to one’s likes, of course! There’s one in my family who can’t get enough of them.
Thank you for sharing another wonderful recipe. Sounds wonderful, and your presentation is great! I love thyme, and remember it from the childhood. Best wishes, Michael
Thank you Michael! Thyme is such a wonderful herb. I have an abundance of it in my garden and get to use it all season. I especially love it on mushrooms.
Wow! Great idea, with the mushrooms. Thank you, Dorothy! Michael
💕❤️
Oh, my! This dish sounds and looks so lovely! Great presentation!
Thank you! It is a really delicious dish, I’m glad you appreciate it.