Ingredients
4 piece boneless, skinless Alaskan cod
4 tbsp. extra-virgin olive oil
1 red bell pepper
1 green bell pepper
1 medium red onion
1 medium Yukon Gold or other waxy potato
2 medium carrots
1 clove garlic
2 tbsp. chopped fresh parsley
2 tbsp. julienned fresh basil
Preparation
Step 1Preheat oven to 350 degrees F.Step 2Season the fish with salt and pepper. Drizzle with 2 tablespoons of the oil. Reserve.Step 3Cut 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.Step 4Place all vegetables, garlic, and herbs in a mixing bowl. Drizzle with the remaining 2 tablespoons of oil and season with salt and pepper to taste.Step 5Place vegetable mix in a 9- by 13-inch 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. Looking for more healthy recipes? Check out our collections of low-fat recipes, healthy recipes for the whole day, and vegan recipes.
