bon appétit!

I love making a “one-pot” meal. I’ve been testing quite a few of these type recipes lately.  Roasted Parmesan-Crusted Cod Withe Baby Potatoes, Bell Peppers & Onions definitely makes the cut.  I found this recipe in Farm Fresh Magazine, summer 2015. It’s definitely a must-try recipe that has proven to be a crowd pleaser in my house.

Shopping List:  8 ounces very small fingerling or baby red potatoes (smallest you can find) cut in half lengthwise, 1 medium bell pepper cut into 1 inch pieces, 1 small or medium onion cut into 1 inch pieces, 10 pitted Kalamata olives cut in half (optional), 3 tablespoons plus 2 teaspoons good olive oil, 1 tablespoon plus 1 teaspoon coarsely chopped fresh thyme leaves, 2 teaspoons honey, Kosher salt, big pinch crushed red pepper flakes, 6 ounces cherry tomatoes, cut in half (about 20), 3/4 cup Panko breadcrumbs, 1/4 cup coarsely grated Parmigiano-Reggiano, 2 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 1/2 pounds cod (or other firm white fish fillet cut into a few pieces

The Recipe:  Heat the oven to 425 degrees.  Combine the potatoes, peppers, onions, olives, 3 tablespoons olive oil, 1 tablespoon thyme, the balsamic vinegar, honey, 3/4 teaspoon salt, and crushed red pepper in a mixing owl and toss well.  Spread in one layer in a 9×13 inch baking pan.  Roast for 25 minutes. Reserve the bowl that the veggies were in and add the cherry tomatoes, 1 teaspoon olive oil, 1/2 teaspoon thyme, and a pinch of salt.  Toss well.

In a small bowl, combine the breadcrumbs, Parmigiano, the remaining 1 teaspoon olive oil, the remaining 1/2 teaspoon thyme, and a big pinch of salt.  In another small bowl. stir together the mayonnaise and the mustard.  Lay the fish on a plastic cutting board and season with salt.  Spread the mayo-mustard mixture over the top of the fish and along the sides.

Add the cherry tomatoes to the pan of roasted vegetables and stir to combine.  Push the veggies to the edges of the pan to make room for the fish.  Nestle the fish amongst the veggies, then pat the breadcrumb mixture over the fish pieces.  Return the pan to the oven and roast for 20-22 minutes, until the potatoes are tender and the fish is golden.

The cod

That’s it! Enjoy!

Right out of the oven!