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Baked Cod with Asparagus and Potatoes

April 17, 2019, By //  by Sonia 5 Comments

Baked Cod with Asparagus and Potatoes

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Baked Cod with Asparagus and Potatoes
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This one-pan baked cod with asparagus and potatoes combines wild-caught cod with seasonal vegetables for a near-effortless dinner that’s ready in a snap.

Asparagus is available year-round, with its peak season during spring. This dish is one of my favorite options for a quick easy one-pan dinner which we enjoy on weeknights. However, it is elegant enough to serve at our get-together with friends.

With a few staples of the Greek and Mediterranean cuisine, which we nearly always have on hand, and a little preparation and short cooking time, we can bring to the table an elegant dish.

A picture showing a baked cod fish fillet, with a side of potatoes and asparagus.

The delicate and vibrant flavors and aromas of the asparagus, scallions, tarragon, thyme, wine, and lemon, scream “spring is here!” and brighten the flavor of cod. Baking the potatoes alongside with the cod and asparagus makes this a complete dinner.

Kali orexi!

A picture showing a baked cod fish fillet, with a side of potatoes and asparagus.

Baked Cod with Asparagus and Potatoes

Sonia Skounaki for Primal Mediterranean Gourmet
This one-pan baked cod with asparagus and potatoes combines wild-caught cod with seasonal vegetables for a near-effortless dinner that’s ready in a snap. 
5 from 1 vote
Save Saved!
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main
Cuisine Greek Recipes, Mediterranean Recipes
Servings 4
Calories 378 kcal

Ingredients
  

  • 4 Cod fillets about 3lbs total (can also use other fish like Mahi-mahi, perch, haddock)
  • 1 lb Asparagus trimmed
  • 4-5 Scallions sliced
  • 4 Potatoes sliced into 1/2 inch rounds
  • 2 tbsp Parsley finely chopped
  • The juice of 1 lemon
  • 6 tbsp Olive oil extra virgin, divided
  • Salt and Pepper to taste
  • ⅓ cup White wine
  • 1 tsp Thyme dried
  • 1 tsp Tarragon dried

Instructions
 

  • Preheat the oven to 375o F
  • In a baking pan, add the potatoes. Sprinkle with salt & pepper, and drizzle them with 4 tbsp olive oil.
  • Bake for 15 minutes.
  • Meanwhile, heat the remaining 2 tbsp olive oil over medium heat and sauté the asparagus and scallions for 3-5 minutes.
  • Remove the pan from the oven and flip the potatoes and re-arrange them making “nests” leaving space for the fish.
  • Place the codfish in the “nests” and sprinkle with the thyme and tarragon. 
  • Add the asparagus and scallions on top of the fish and drizzle with the wine.
  • Bake for 15 -20 more minutes, or until the fish is fully cooked and flaky, but not dry.
  • Sprinkle with the parsley and lemon juice and serve.

Notes

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Nutrition

Serving: 4servingsCalories: 378kcalCarbohydrates: 33.8gProtein: 10.4gFat: 24.2gSaturated Fat: 4gCholesterol: 19.2mgSodium: 503mgFiber: 4.5gSugar: 3.4gVitamin A: 100IUVitamin C: 55.3mgIron: 2.7mg

This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although eatmediterraneanfood.com attempts to provide accurate nutritional information, these figures are only estimates.

Tried this recipe?Mention @eatfoodmed or tag #eatfoodmed!

I hope you will give this Roasted Salmon with Fennel, Tomatoes and Potatoes a try!

Let me know in the comments if you have any questions.

If you are looking for more fish recipes, check the ones below:

  • Roasted Salmon with Fennel, Tomatoes, and Potatoes
  • Baked Mediterranean Mahi-Mahi
  • Fish Athenian Style (Fish Athinaiki)

Related

Filed Under: Dairy-Free, Entrée - Main Course, Fish and Seafood, Gluten-Free, Greek Recipes, Mediterranean Recipes, Mother's Day, Recipes Tagged With: Asparagus, Cod, Cod Fish, Fish, Greek, Greek Recipes, Healthy, Mediterranean, One-Pan Dinners, Potatoes, Sheet Pan Dinners, Spring, Weeknight Dinners

Previous Post: «Greek Roasted Eggplant Dip - Melitzanosalata Greek Roasted Eggplant Dip – Melitzanosalata
Next Post: Roasted Salmon with Fennel, Tomatoes, and Potatoes »

Reader Interactions

Comments

  1. David Brewer

    November 11, 2022 at 11:01 am

    Wonderful recipe. So simple yet delicious. Thanks for sharing.

    Reply
    • Sonia

      November 11, 2022 at 3:11 pm

      Hi David,
      I am glad you liked it!

      Reply

Trackbacks

  1. Roasted Salmon with Fennel, Tomatoes, and Potatoes - Primal Mediterranean Gourmet says:
    May 20, 2019 at 2:14 pm

    […] Baked Cod with Asparagus and Potatoes […]

    Reply
  2. 9 Mediterranean Diet Recipes Anyone Can Make says:
    January 13, 2020 at 5:27 pm

    […] A great fish-based dish where the sides are made alongside the fillets so you won’t have a multiple pots on the stove to watch. You can even substitute the cod with other fish you may have like perch or haddock. Check out the recipe here. […]

    Reply
  3. Baked Cod with Asparagus and Potatoes - Primal Mediterranean Gourmet | Medevac ID says:
    May 7, 2020 at 2:50 pm

    […] Writer: Sonia Skounaki for Primal Mediterranean Gourmet […]

    Reply

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Sonia Skounaki

Ya sas (Hi)! I am Sonia! This website is my dream to do something different and share everything I learned from my Cretan grandmother and my mother, who has roots form the island of Cefallonia, along with new wisdom gained while struggling to be healthy while everything around us is not.

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