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.

Roasted Cod And Vegetables (espencat De Bacalao)

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

  1. Preheat the oven to 400°F (200°C).
  2. Cut the bell peppers, onion, and tomatoes into large chunks and place them in a roasting pan.
  3. Add the garlic cloves to the pan and drizzle with olive oil. Season with salt and pepper, then toss to coat the vegetables evenly.
  4. Nestle the cod fillets among the vegetables in the roasting pan.
  5. Roast in the preheated oven for 20-25 minutes, or until the cod is cooked through and the vegetables are tender.
  6. 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