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Spanish Baked Cod with Roasted Potatoes and Peppers
Spanish Baked Cod with Roasted Potatoes and Peppers

Spanish Baked Cod with Roasted Potatoes and Peppers
A flavorful Spanish-inspired dish featuring baked cod with roasted potatoes and bell peppers.
Spanish Baked Cod with Roasted Potatoes and Peppers

This meal provides a good balance of protein, carbs, and vegetables, supporting muscle recovery and energy replenishment after a day of training.

Ingredients:
1
Servings
  • 200
    g
     cod fillet
  • 500
    g
     potato
  • 150
    g
     red bell pepper
  • 150
    g
     yellow bell pepper
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    item
     lemon
  • 10
    g
     parsley
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Spanish Baked Cod with Roasted Potatoes and Peppers
Instructions:
  1. Preheat the oven to 200°C.
  2. Slice the potatoes into wedges and place them on a baking sheet.
  3. Drizzle with olive oil, season with salt and black pepper, and toss to coat.
  4. Bake the potatoes for 20 minutes.
  5. Meanwhile, slice the bell peppers and mince the garlic.
  6. Remove the baking sheet from the oven and add the bell peppers and garlic to the potatoes.
  7. Place the cod fillet on top of the vegetables.
  8. Squeeze lemon juice over the cod and sprinkle with chopped parsley.
  9. Return to the oven and bake for an additional 15-20 minutes until the cod is cooked through.
  10. Serve hot, garnished with extra parsley if desired.
Nutrition Per Serving 1060 g Per 100g
Energy 368 kcal 35 kcal
Protein 41 g 3.9 g
Fibre 8 g 0.8 g
Salt 2 g 0.2 g
Sugar 6 g 0.6 g
Carbohydrates 58 g 5.5 g
Fat 12 g 1.1 g
  • 200
    g
     cod fillet
  • 500
    g
     potato
  • 150
    g
     red bell pepper
  • 150
    g
     yellow bell pepper
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    item
     lemon
  • 10
    g
     parsley
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Slice the potatoes into wedges and place them on a baking sheet.

Drizzle with olive oil, season with salt and black pepper, and toss to coat.

Bake the potatoes for 20 minutes.

Meanwhile, slice the bell peppers and mince the garlic.

Remove the baking sheet from the oven and add the bell peppers and garlic to the potatoes.

Place the cod fillet on top of the vegetables.

Squeeze lemon juice over the cod and sprinkle with chopped parsley.

Return to the oven and bake for an additional 15-20 minutes until the cod is cooked through.

Serve hot, garnished with extra parsley if desired.

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