Mediterranean cod with vegetables

30 minutes


Mediterranean cod with vegetables

  • 700g of cod, boned and skinned
  • 2 tbsp of olive oil
  • 1 large red onion, peeled and cut into wedges
  • 4 tomatoes, cut into quarters
  • 1 red pepper, deseeded and cut into chunky wedges
  • 1 yellow pepper, deseeded and cut into chunky wedges
  • 2 courgettes, cut into slices
  • 1 tbsp of rosemary leaves, roughly chopped
  • 1 tbsp of thyme leaves, roughly chopped
  • 2 tbsp of red pesto
  • sea salt, to taste
  • black pepper, to taste


While you are preparing the vegetables, place the cod fillets in a large bowl and add 1 tablespoon olive oil, the herbs, salt and pepper. Mix well and allow to marinade in the herbal oil
Add the remaining oil to a large frying pan and fry the vegetables until they are just cooked and still have a bite to them, about 8 to 10 minutes. Push the cooked vegetables to one side of the pan (or place them in a bowl, cover and keep warm in the oven) and add the cod to the pan
Fry the cod for 2 to 3 minutes on each side until the fish is cooked and it just starts to flake - do not overcook as it will become too dry. Serve the cod immediately on warmed plates with the vegetables and a drizzle of red pesto over the top of each piece of cod
To oven bake, place the vegetables in a large tray and bake at 200C/gas mark 6 for 15 to 20 minutes. Remove the vegetables from the oven and sit the cod steaks on top of the vegetables, cover with foil and cook for a further 10 to 15 minutes until the cod is cooked. Serve as before