One-Pan Baked Cod with Roasted Red Peppers

This one-pan baked cod with roasted red peppers is a quick and easy weeknight meal that's packed with flavor. The cod is flaky and moist, and the roasted peppers are sweet and slightly smoky. The whole dish comes together in under 30 minutes, making it a great option for busy weeknights.

I've always been a fan of cod. It's a mild-flavored fish that's versatile and easy to cook. I especially love it baked with roasted vegetables. The combination of the flaky fish and the sweet, slightly smoky vegetables is irresistible.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 1 tablespoon olive oil
• 1 1/2 pounds cod fillets
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 red bell pepper, sliced into thin strips
• 1 yellow bell pepper, sliced into thin strips
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup chopped fresh parsley
• Lemon wedges, for serving

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Brush a large baking sheet with olive oil.
3. Place the cod fillets on the prepared baking sheet.
4. Season with salt and pepper.
5. Arrange the bell peppers and sun-dried tomatoes around the cod fillets.
6. Bake for 15-20 minutes, or until the fish is opaque and flakes easily with a fork.
7. Sprinkle with parsley and serve with lemon wedges.

Why It Works

• The high heat of the oven helps to quickly cook the cod and roast the vegetables, resulting in a dish that's both flavorful and tender.
• The olive oil helps to keep the cod moist and prevents it from sticking to the baking sheet.
• The salt and pepper help to season the cod and enhance its flavor.
• The roasted red peppers add sweetness and a slightly smoky flavor to the dish.
• The sun-dried tomatoes add a bit of acidity and a chewy texture.
• The fresh parsley adds a bright, herbaceous flavor to the dish.
• The lemon wedges add a bit of brightness and freshness to the dish.