Herbaceous Baked Cod with Veggie Medley
Enjoy flaky cod fillets baked with an aromatic blend of Italian herbs, perfectly complemented by roasted Brussels sprouts and baby potatoes. This meal, cooked using the innovative Suvie Kitchen Robot 3.0, brings wholesome flavors and a touch of Mediterranean cuisine to your table. Ideal for a quick weeknight dinner, it balances protein and vegetables beautifully while ensuring ease of preparation.
ingredients
- 2 cod fillets (6 oz each)
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 12 oz Brussels sprouts, halved
- 12 oz baby potatoes, halved
- 1 tablespoon lemon juice
steps
- 1.
Preheat the Suvie Kitchen Robot 3.0 to the baking setting.
- 2.
In a small bowl, mix olive oil, oregano, basil, garlic powder, salt, and black pepper.
- 3.
Brush the cod fillets with the herb mixture and place them in one pan.
- 4.
In another pan, add Brussels sprouts and baby potatoes. Drizzle with a bit of olive oil and toss to coat.
- 5.
Roast the veggies alongside the cod until they are fork-tender and golden brown.
- 6.
Once everything is cooked, drizzle the veggies with lemon juice before serving.
- 7.
Plate the flaky cod with the roasted Brussels sprouts and baby potatoes for a colorful presentation.
