Deviled Cod With Winter Greens Recipes

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COD WITH WINTER VEGETABLES



Cod With Winter Vegetables image

From Mark Bittman's "How to Cook Everything." Never thought I'd find a cookbook I loved more than "Joy of Cooking," but this may be it. This is so easy to make, and very yummy. (Of course I use more garlic than Mr. Bittman calls for!)

Provided by KLHquilts

Categories     One Dish Meal

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil (or butter, if you prefer)
1 tablespoon garlic, minced
1/2 lb carrot (peeled and cut into rounds)
1/2 lb celery, cut into 1/2-inch dice
1/2 lb potato (red or Yukon Gold, peeled and cut into 1/2-inch dice)
1 onion, large and sliced into rings
1 1/2 lbs cod fish fillets, cut into 10-12 pieces (or use any other firm white fish)
2 cups white wine (or any kind of stock, or water, or any combination of these that adds up to 2 cups)

Steps:

  • Preheat oven to 375°F.
  • Spread 1/3 of oil (or butter) in the bottom of a 9x13" casserole dish. Sprinkle minced garlic across the bottom of the dish.
  • Top the garlic with half of the carrots, celery, potatoes, onion, and fish. Season with salt and pepper to taste, and add more of the oil (or butter).
  • Take the remaining vegetables and fish and spread across the casserole dish. Sprinkle with salt and pepper to taste. Pour wine/stock/water (whichever you decided to use) over all of it. Spread the remaining oil/butter across the top.
  • Cover and bake until the potatoes are cooked through -- about 45 minutes.

Nutrition Facts : Calories 386.7, Fat 8.2, SaturatedFat 1.2, Cholesterol 73.3, Sodium 187.3, Carbohydrate 23.6, Fiber 4.2, Sugar 6.4, Protein 32.9

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