Name: Baked Gremolata-Crusted Cod with Potatoes, Zucchini, Peppers & Olives
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1.02 kg cod fillet; 3 cloves garlic; 1 small bunch Italian (flat-leaf) parsley; 1 cup Kalamata olives, pitted; 1 ½ lemons; 1.02 kg new potatoes; 1 cup plain Greek yogurt; 3 red bell peppers; 1 ½ medium red onions; 3 medium zucchini squash; black pepper; extra virgin olive oil; Italian seasoning; mayonnaise; panko bread crumbs; salt

Baked Gremolata-Crusted Cod with Potatoes, Zucchini, Peppers & OlivesBaked Gremolata-Crusted Cod with Potatoes, Zucchini, Peppers & Olives — a 45-minute dinner recipe with 16 ingredients, serving 6.Ingredients

1.02 kg cod fillet

3 cloves garlic

1 small bunch Italian (flat-leaf) parsley

1 cup Kalamata olives, pitted

1 ½ lemons

1.02 kg new potatoes

1 cup plain Greek yogurt

3 red bell peppers

1 ½ medium red onions

3 medium zucchini squash

black pepper

extra virgin olive oil

Italian seasoning

mayonnaise

panko bread crumbs

salt

Instructions

Preheat the oven to 220°C (425°F).

Wash and dry the fresh produce.

Quarter potatoes and divide between two large baking sheet pans.

Peel, halve, and large dice onions. Add to the baking sheets with the potatoes, then drizzle with oil and season with spices. Stir to coat and spread out in an even layer.

Place baking sheet in the oven (it doesn't have to be fully heated) and roast until the potatoes start to soften, 10-12 minutes.

Meanwhile, trim and large dice zucchini. Place in a large bowl.

Trim, seed, and large dice bell peppers. Add to the bowl with the zucchini and set aside.

Zest lemons into a small bowl. Juice lemons into another small bowl.

Shave parsley leaves off the stems; discard stems and mince the leaves. Add half to the bowl with the lemon zest and half to the bowl with the lemon juice. (Set the bowl with the lemon juice aside for later use.)

Peel and mince garlic. Add to the bowl with the lemon zest along with bread crumbs, oil, salt, and pepper. Stir to combine the gremolata topping.

Pat cod dry with paper towels and cut into portions (if necessary). Sprinkle cod with gremolata topping, pressing gently to adhere.

Once the potatoes have softened, remove from oven. Add zucchini and bell pepper to the baking sheets, stir to combine, and spread out in an even layer. Add cod to the baking sheets, nestling it into the veggies.

Continue to bake until veggies are fork-tender, gremolata topping is golden brown, and cod is cooked through, 10-12 minutes more.

Meanwhile, add yogurt, mayo, and salt to the bowl with the lemon juice. Stir to combine the sauce.

When the cod is done, remove baking sheet from the oven. Add olives to the veggies and stir to combine.

Divide cod and veggies between plates or bowls. Serve with sauce on the side and enjoy!

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