Roasted Greek Style Cod with Baked Vegetables and Feta Cheese
Serves:
4
Difficulty:
Easy
Ready in:
30 mins
- 4 cod fillets (or other white fish, boneless)
- Marinade
- 100ml olive or other plant oils
- 1 garlic clove, crushed
- 1 1/2 lemon - juiced
- 1g fresh oregano
- pinch salt
- pinch black pepper
- Vegetable Mix
- 600g sliced new potatoes
- 3 x mixed peppers, sliced
- 80g black olives, drained and chopped
- 20g capers, chopped
- 150ml olive or other plant oils
- 3 garlic cloves, crushed
- 500g whole tomatoes, chopped
- To serve
- 2g fresh mint, chopped
- 2g fresh parsley, chopped
- 150g feta cheese, diced
- 4 lemon wedges
- 10g whole capers, drained
- Place the fish fillets in a baking dish and season.
- Prepare the marinade by combining the garlic, oil and lemon juice and then sprinkle with oregano, cover the cod with the marinade and place in the fridge.
- Heat oven to 180C and prepare the vegetable mix for baking. Mix together all ingredients in a bowl and bake until the potatoes are tender then top with the raw fish from the fridge. Bake in the oven until fish is cooked in the centre and easily flakes, about 20 mins.
- To serve, finish the fish with a scattering of the feta and capers and sprinkle with chopped herbs.
Chefs Tips
This dish is great served with the Fatoush Salad to help you boost your vegetables and wholegrains! You can also choose reduced fat or lighter feta cheese for a lower calorie option.
