I made this one with orange roughy that I picked up at Costco. I had never heard of it before that trip, but we really liked it - it is a mild, delicate white fish that bakes up moist and flaky without much fuss. If you cannot find orange roughy, cod (my go-to) or haddock work just as well here.

For this white fish bake, you can use any veggies that sound good that will cook fairly quickly - I went fairly classic with this recipe with peppers, onions, olive oil, citrus and herbs. I diced the veggies small-ish since I only baked the fish for about 15 minutes. The cooking time will depend on how thick the filets were, but for about half an inch I found that this cooking time worked well.

Pulling this dish together is easy - add diced veggies to a big baking dish, add the fish, then drizzle on olive oil and citrus juice (I used lemon and orange here). You can add herbs, salt and pepper at the end. I used herbes de Provence and dill, which turned out great. To mix it up, you could use za'atar, basil, parsley....whatever sounds good to you! It's great served with rice since there is a bit of a sauce at the end of from the juices of the vegetables + olive oil + citrus. A light and tasty evening meal.

Let me know if you try it out, and enjoy!!

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Easy Baked Orange Roughy with Peppers, Olive Oil and Herbs

An easy 20 minute recipe for baked white fish (cod, haddock, orange roughy) with fresh peppers, citrus, olive oil, and herbs.

Course Dinner

Cuisine Mediterranean

Keyword Fish

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 3 people

Author Andrea | French Pressed Kitchen

Ingredients

• 2-3 cups small diced peppers
• 1 small onion diced
• 2-3 small filets orange roughy cod or haddock also work
• 2 Tablespoons olive oil for drizzling
• 1-2 oranges juiced
• 1 lemon juiced
• ¼ tsp salt or to taste
• ¼ tsp herbs herbes de Provence and dill are great

Instructions

• Preheat oven to 400 degrees F.
• Add the diced vegetables (peppers and onion) to a large baking dish (mine was about 13"x9") to form a 'bed' of vegetables. Add the fish filets on top.
• Drizzle on the olive oil, orange juice and lemon juice, spreading evenly on top of the fish and in the dish.
• Sprinkle salt, pepper and herbs on top.
• Bake for about 15 minutes, or until the fish looks cooked through (it should be flaky, but not dry). Orange roughy is a thin, delicate fillet, so start checking at 12 minutes.
• Let cool for a few minutes (this will let the veggies steam a bit more), then serve with the veggies and rice (if desired). Spoon the sauce on top and enjoy!

The post Easy Baked Orange Roughy with Peppers, Olive Oil and Herbs appeared first on French Pressed Kitchen.

Mr. P and I were in the mood for some lighter things, especially salads. I’ve been lacking salad inspiration lately so we just got a spring mix from Whole Foods to serve as our base. Can't go wrong with light greens and a good dressing. I think as the warmer weather rolls in I’ll be more creative with chopping up raw veggies (cabbage, carrots, peppers, oh my!) and mixing in some fresh, in season fruits. For now, something simple!

I had this awesome Mediterranean spice mix that I wanted to use (thanks, Amy!) because I had been staring at it for a few weeks. You can find it here. This mix was just olive oil and spices, so we slathered this on our cod filets, placed in a glass baking dish and let the oven do the work. We ended up cooking it on 400 for 25 minutes because these guys were pretty thick!

Here’s a pic of the dish…after we took out our dinner portions because I was too excited. End temperature was just around 140 degrees. I highly recommend a meat thermometer – it really helps prevent from overcooking, especially for fish!

Then for the salad I mixed up a quick dressing of lemon, tahini, olive oil, salt and pepper. I ended up adding a little water to thin it out as well. Tossed the lettuce, served with fish and done! Better than my chips + dip dinner the day we got back from vacation.

Hope you can find some inspiration in this simple, healthy and delicious meal. Spices and a good homemade dressing go a long way!

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Mediterranean Cod + Salad

A light but flavorful fish + salad meal, perfect for lunch or dinner!

Course Dinner, Lunch

Cuisine Mediterranean

Keyword Cod, Fish, Salad

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Author Andrea @ French Pressed Kitchen

Ingredients

Fish

• 4 cod fillets or other white fish
• 2-3 Tablespoons za'atar mix or a combination of olive oil, sumac, oregano, salt, thyme and sesame seeds

Lemon Tahini Dressing

• 1 Tablespoon tahini
• 1 Tablespoon olive oil
• 1 Tablespoon lemon juice I like mine citrus-y!
• Splash of water
• Pinch of salt
• Pinch of fresh ground pepper

Instructions

• Heat oven to 400 degrees.
• Prepare the cod by patting the fish dry, then covering the spice mix and placing in a glass baking dish.
• Bake for 15-25 minutes, depending on the thickness of your fish. I took the fish out at 25 minutes when it had reached about 140 degrees F.
• Prepare the dressing my mixing together the tahini, olive oil, lemon juice, water, salt and pepper. Adjust to taste (you can add more olive oil or tahini to mellow out the lemon if you like it less citrus-y.).
• Toss the salad with the dressing, then serve with the fish!

Notes

The dressing was a generous portion for two. I made more for our lunches the next day, but you could stretch it for 4 small servings as well!

The post Simple Dinner: Mediterranean Cod + Salad appeared first on French Pressed Kitchen.