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Roasted Cod with Peppers and Potatoes

Makes: 4  servings Prep 10 mins Roast 450°F 15 mins


  • 1 pound  fingerling or small red potatoes, halved
  • 1 yellow sweet pepper, cut into 1-inch-wide strips
  • 1 red sweet pepper, cut into 1-inch-wide strips
  • 4 cloves garlic, skins on
  • 4 tablespoons  olive oil, divided
  • 1 teaspoon  salt, divided
  • 1/2 teaspoon  freshly ground pepper, divided
  • 1 3/4 pounds  center-cut cod fillets, skin on, cut into 4 pieces
  • 3 sprigs fresh rosemary
  • Lemon wedges


1. Adjust rack in lower third of oven. Heat oven to 450 degrees F.

2. Arrange potatoes, sweet peppers and garlic on a jelly-roll pan. Toss with 2 tablespoons oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast about 15 to 20 minutes, until potatoes are fork-tender and peppers are golden. Transfer peppers and garlic to a cutting board. Squeeze garlic out of skin; finely chop garlic and peppers. Toss potatoes with 1 tablespoon oil. Cover with foil to keep warm.

3. Meanwhile, rinse cod fillets and pat dry with paper towels. Sprinkle remaining 3/4 teaspoon salt and 1/4 teaspoon pepper on both sides of each fillet. Heat remaining 1 tablespoon oil in a large ovenproof nonstick skillet over medium-high heat. Add cod, skin side down, and cook 2 to 3 minutes, until skin is crisp and golden brown. Arrange rosemary on top of fish. Transfer skillet to oven and roast 3 minutes. Turn fish; roast 3 minutes more, until fish is opaque and cooked through.

4. Spoon pepper mixture evenly on top of each fillet and serve with potatoes. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)375,
  • Fat, total(g)15,
  • chol.(mg)78,
  • sat. fat(g)2,
  • carb.(g)24,
  • fiber(g)3,
  • pro.(g)35,
  • sodium(mg)691,
  • Percent Daily Values are based on a 2,000 calorie diet