Baked Cod with a Sautéed Veggie Topping
Servings 4 servings
Fresh, colourful, and bursting with flavour, my Baked Cod with a Sautéed Veggie Topping is quick, easy, and perfect for any occasion.
Ingredients
- 2 teaspoons mild olive oil + a bit extra for greasing the baking pan
- 1 small red onion, finely chopped
- 1 small zucchini, finely chopped
- ¼ cup finely chopped red pepper
- 1 clove garlic, peeled
- generous pinch of salt and a twist or two of pepper
- ½ teaspoon dried basil
- finely chopped fresh red chili to taste optional
- 1 to 2 cod loins, skinned and boned You can use 3 to 4 cod fillets instead
Instructions
- Preheat the oven to 375ºF (190ºC or 180°C for a fan oven).
- Heat the oil in a medium frying pan over medium heat.
- Add the onion and sauté for a minute or two.
- Add the zucchini and red pepper and sauté until the vegetables are beginning to soften.
- Grate in the garlic and add the salt, pepper and basil.
- Add the finely chopped red chili if using.
- Cook for a couple minutes more, stirring frequently.
- Cut a large piece of aluminum foil - or two large pieces if you are cooking 4 cod fillets or 2 cod loins. You need something at least four times the size of your piece of fish. Lay the aluminum foil on a baking tray (or two trays if necessary) and brush with a little oil.
- Lay the fish on top of the aluminum foil and gently pile the cooked vegetables on top.
- Wrap the foil over the fish, making a parcel and sealing the top and sides.
- Bake for about 15 to 18 minutes or until the fish flakes easily with a fork.
- Remove from the oven and allow to sit in the foil for about five minutes to rest.
- Carefully open the foil packet.
- To serve cod loins, cut into 4 serving size pieces. If you serve the Baked Cod with Vegetable Topping with rice, gluten free noodles or potatoes, it is naturally gluten free.
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