Roasted Cod And Vegetables (espencat De Bacalao)
Roasted Cod and Vegetables (Espencat de Bacalao) is a traditional dish from Valencian cuisine that combines the flavors of tender roasted cod with a medley of colorful and flavorful vegetables. This dish is perfect for a healthy and satisfying meal that is easy to prepare.
Ingredients
- 4 cod fillets
- 2 red bell peppers
- 2 yellow bell peppers
- 1 red onion
- 4 garlic cloves
- 4 tomatoes
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the bell peppers, onion, and tomatoes into large chunks and place them in a roasting pan.
- Add the garlic cloves to the pan and drizzle with olive oil. Season with salt and pepper, then toss to coat the vegetables evenly.
- Nestle the cod fillets among the vegetables in the roasting pan.
- Roast in the preheated oven for 20-25 minutes, or until the cod is cooked through and the vegetables are tender.
- Serve the roasted cod and vegetables hot, garnished with fresh herbs if desired.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 10g
Supplies
Roasting pan Knife Cutting board
Tools
Oven
Serving suggestions
Serve the roasted cod and vegetables with a side of crusty bread or over a bed of cooked rice for a complete meal.
Tips & tricks
For extra flavor, you can sprinkle some smoked paprika or fresh herbs over the roasted cod and vegetables before serving.
Cost
$20