Roasted Red Pepper Baked Cod
This Roasted Red Pepper Cod is a delcious sheet pan meal perfect for any weeknight.
Ingredients
- 6 cod fillet
- 3 yukon potatoes sliced thin
- 1 Japanese sweet potato sliced thin
- 16 oz jar roasted bell pepper
- 3 garlic cloves
- 4 tbsp olive oil plus 2.5 tbsp for potatoes
- 4 tbsp lemon juice
- 3 tbsp parsley
- 1 tbsp oregano
- 1/4 cup slivered almonds
- 4 tbsp grated parmesan cheese
- salt and pepper to taste
Instructions
- Preheat oven to 375
- In a large bowl, add the sliced potatoes and sweet potatoes, 2.5 tbsp olive oil, salt and pepper. Mix well.
- On a large baking sheet lined with parchment paper, layer sweet potatoes and yukon potatoes into two rows (about 3-4 potatoes in each row).
- Bake for about 10 minutes until slightly softened and set aside.
- Meanwhile, in a food processor, add in the roasted bell pepper, garlic cloves, parsley, oregano, lemon, remaining olive oil, almonds, parmesan cheese, salt and pepper to taste. Chop and blend well. It should still look chunky.
- Add the cod on top of each potato set. Top with the roasted red pepper sauce and bake for another 13-14 minutes.
- Top with fresh parsley and serve with your favorite greens or salad.