BAKED COD
WITH PEPPERS,
POTATOES
AND CARROTS
Chef Ben Pollinger
INGREDIENTS
4 8-ounce pieces boneless skinless cod
4 Tbsp EVOO
1 red bell pepper
1 green bell pepper
1 medium red onion
1 medium Yukon Gold
1 medium carrot
1 clove garlic
2 Tbsp chopped fresh parsley or 1 tsp dried parsley
2 Tbsp julienne basil or 1 tsp dry basil
DIRECTIONS
Preheat oven to 350.
Season the fish with salt and pepper. Drizzle with 2 Tbsp. of the EVOO. Reserve.
Cut both peppers in half, remove seeds, cut into strips about 1/4 inch wide
Peel onion, cut out root end, cut in half and then into strips about 1/4 inch wide
Wash potato, cut into slices about 1/4 inch wide then cut the slices into strips about 1/4 inch wide
Peel carrot, cut into three sections. Slice each section about 1/4 inch wide then cut the slices into
strips about 1/4 inch wide.
Peel the garlic clove and slice as thin as possible.
Place all vegetables, garlic and herbs in a mixing bowl. Drizzle with the remaining 2 Tbsp EVOO and
seaosn with salt and pepper to taste.
Place vegetable mix in a 9x13 baking dish, cover with foil and bake 10 minutes.
Remove from oven, remove foil. Place fish on top of vegetables, return dish to oven, bake until fish is
cooked through, approximately 8 minutes.
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