Cod and Vegetable Casserole with Pesto and Orange
Here’s an easy to make, Mediterranean-style fish dish for two flavoured with basil/garlic-rich pesto and citrus. For additional servings, simply expand the recipe as needed and baked the fish and other items on a large baking sheet.
Recipe - Quality Foods
Cod and Vegetable Casserole with Pesto and Orange
Prep Time25 Minutes
Servings2
Cook Time15 Minutes
Ingredients
10 yellow, white or red miniature potatoes
1 Tbsp + 1 tsp olive oil (divided)
350 grams cod fillets, cut into 4 roughly equally pieces, any bones removed, and patted dry
10 cherry tomatoes
6-8 (1/2-inch) zucchini slices, each halved
6 small to medium white or brown mushrooms, each halved
2 Tbsp orange juice
1 Tbsp pesto (see Note)
1 Tbsp fish or chicken stock, white wine or water
pinch red pepper flakes
salt and ground white pepper, to taste
lemon slices, for garnish
Directions
- Place potatoes in a small pot and cover with cold water. Set over medium, medium-high heat and bring to a simmer. Simmer potatoes until just tender and still holding their shape, about 5 minutes. Drain potatoes well, cool with ice-cold water, and then drain again.
- Preheat oven to 375 F. Set out a 13- x 9-inch baking dish, or 12-inch round one. Brush the bottom of the dish with 1 tsp olive oil. Set cod in the dish, leaving some space between each piece. Prick each tomato with a paring knife (this will help prevent them from bursting during cooking). Set the tomatoes, potatoes, zucchini and mushrooms around the fish.
- Combine the 1 Tbsp olive oil, pesto, stock (or wine or water) and pepper flakes in a small bowl. Drizzle this mixture over the fish and vegetables, and then season them with salt and pepper. Bake, uncovered, 15 minutes, or until fish is cooked. Garnish with lemon slices and serve.
Note: Pesto is sold in our jarred and canned pasta sauce aisle.
25 minutes
Prep Time
15 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
The Little Potato Company - Little Charmers Red Potatoes, 3 Pound
$9.49$0.70/100g
Western Family - Pure Olive Oil, 250 Millilitre
$8.99$3.60/100ml
Cod - Fresh Grey Fillets, 100 Gram
Flyer Sale
$2.99/100g was $3.49/100g$2.99/100g
Western Family - Signature Red Cherry Tomatoes on the Vine, 340 Gram
$5.99$1.76/100g
Zucchini - Squash, Fresh, 400 Gram
Flyer Sale
$1.75 avg/ea was $3.08 avg/ea$0.44/100g
Mushrooms - White - Bulk Fresh, 1 Pound
$5.79/lb$1.28/100g
Simply - Orange Juice, Pulp Free, 1.54 Litre
$5.69$0.37/100ml
FILIPPO BERIO - Classic Pesto, 190 Gram
$5.99 was $6.19$3.15/100g
Campbell's - Chicken Broth, 900 Millilitre
$2.99$0.33/100ml
Club House - Organic Crushed Red Pepper, 23 Gram
$3.69$16.04/100g
Windsor - Salt & Pepper Shakers, 155 Gram
$6.49$4.19/100g
Lemons - Large, 1 Each
$1.19
Directions
- Place potatoes in a small pot and cover with cold water. Set over medium, medium-high heat and bring to a simmer. Simmer potatoes until just tender and still holding their shape, about 5 minutes. Drain potatoes well, cool with ice-cold water, and then drain again.
- Preheat oven to 375 F. Set out a 13- x 9-inch baking dish, or 12-inch round one. Brush the bottom of the dish with 1 tsp olive oil. Set cod in the dish, leaving some space between each piece. Prick each tomato with a paring knife (this will help prevent them from bursting during cooking). Set the tomatoes, potatoes, zucchini and mushrooms around the fish.
- Combine the 1 Tbsp olive oil, pesto, stock (or wine or water) and pepper flakes in a small bowl. Drizzle this mixture over the fish and vegetables, and then season them with salt and pepper. Bake, uncovered, 15 minutes, or until fish is cooked. Garnish with lemon slices and serve.
Note: Pesto is sold in our jarred and canned pasta sauce aisle.