Warm up your weekend with Ben Pollinger's baked Alaskan cod with peppers, potatoes and carrots. The chef of New York City's Oceana recommends sipping on chardonnay with this simple fish dish.
- 4 8-ounce pieces boneless, skinless Alaskan cod
- 4 tbsp extra-virgin olive oil
- 1 red bell pepper
- 1 green bell pepper
- 1 medium red onion
- 1 medium Yukon Gold or other waxy potato
- 1 medium carrot
- 1 clove garlic
- 2 tbsp chopped fresh parsley or 1 tsp dried parsley
- 2 tbsp julienne basil or 1 tsp dry basil
Preheat oven to 350 degrees. Season the fish with salt and pepper. Drizzle with 2 tbsp of the extra-virgin olive oil. Reserve.Cut both peppers in half, remove seeds and cut into strips about 1/4-inch wide.Peel onion, cut out root end, cut in half and then into strips about 1/4-inch wide.Wash potato, cut into slices about 1/4-inch wide, then cut the slices into strips about 1/4-inch wide.Peel carrot, cut into three sections. Slice each section about 1/4-inch wide, then cut the slices into strips about 1/4-inch wide.Peel the garlic clove and slice as thin as possible.Place all vegetables, garlic and herbs in a mixing bowl. Drizzle with the remaining 2 tbsp extra-virgin olive oil and season with salt and pepper to taste.Place vegetable mix in a 9x13 baking dish, cover with foil and bake 10 minutes.Remove from oven and remove foil. Place fish on top of vegetables, return dish to oven, bake until fish is cooked through, approximately 8 minutes.