1. Headline
  1. Headline

Video: Try this baked Alaskan cod with veggies

  1. Closed captioning of: Try this baked Alaskan cod with veggies

    >>> up a light and healthy weekend meal, baked cod with veggies.

    >> the executive chef of oceana here in new york. let's cut to the chase . we're going to make this dish because it pairs well with chardonnay.

    >> hey.

    >> a great chardonnay from christian moreau in france.

    >> you have a great restaurant, we should point out. it's a great spot.

    >> fantastic.

    >> tell us how we're making this.

    >> we're going to be doing baked alaskan cod. we've seasoned our fish with a little salt and pepper .

    >> okay.

    >> and if you had like to go ahead.

    >> yes, i would like to go ahead. what do you want me to do?

    >> carrots.

    >> okay.

    >> potatoes.

    >> and our green and red peppers .

    >> bell peppers .

    >> dump it in.

    >> allegedly a lot of people like.

    >> a lot of people do.

    >> a little garlic and basil and parsley.

    >> okay.

    >> a drizzle of extra virgin olive oil .

    >> that's hoda's favorite kind.

    >> and by drizzle, glug, glug. a couple of glugs.

    >> tell me when.

    >> that's good right there. we're going to add a little salt and pepper to that. and then we cover it with foil. and we bake it at 350 degrees. for ten minutes.

    >> what are you doing?

    >> yeah, why are you here, ben?

    >> okay, you bake it like that.

    >> after ten minutes, the vegetables are about halfway cooked. we take our fish. and we arrange them on top of the vegetables. put the aluminum foil back on.

    >> can i ask you something, please? we hear so much about cape cod cod. what's the difference with alaskan cod?

    >> alaskan cod is sustainable. it's a great managed fishery and there's a plentiful amount. the cape cod cod right now, there's been a dramatic decrease in the amount you can catch.

    >> it tastes similar.

    >> it tastes just the same. and if you don't have cod, you could use halibut or hake or black sea bass .

    >> you cover it up.

    >> we cover it with the foil. then we're going to finish baking it for about eight more minutes. and then you get the juices from the vegetables, the juices from the fish, all kind of married together.

    >> unbelievably healthy, obviously.

    >> very healthy. a little bit of extra virgin olive oil . and then here's our finished dish.

    >> i want to make sure this cod tastes like the cod i'm used to.

    >> it's delicious. big, plump, tasty.

    >> it's great. it's firm, flavorful, real meaty.

    >> is this one of the recipes in your restaurant?

    >> this is going to be in my cookbook coming out next year called "school of fish."

    >> how clever are you?

TODAY recipes
updated 2/28/2013 6:22:51 PM ET 2013-02-28T23:22:51

Recipe: Baked Alaskan cod with peppers, potatoes and carrots

Ingredients
  • 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
Preparation

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.

Serving Size

Makes 4 servings

Discuss: What did you think of this recipe?

How many stars would you give the dish? If you made changes, tell us how you customized it.

Discussion comments

,

More on TODAY.com

  1. Andrew Nelles / AP

    Obama plays it cool when man tells him not to touch his girlfriend

    10/21/2014 4:12:38 PM +00:00 2014-10-21T16:12:38
  1. Ebola outbreak: West Africans must arrive at 5 US airports

    All travelers from Ebola-stricken countries in West Africa must pass through one of five major U.S. airports with heightened entry screening before entering the country, the Department of Homeland Security said Tuesday.

    10/21/2014 4:22:36 PM +00:00 2014-10-21T16:22:36
  1. Dimitrios Kambouris / Getty Images

    Best baby-bump style? Blake Lively stuns again on red carpet

    10/21/2014 3:32:04 PM +00:00 2014-10-21T15:32:04
  1. Africa Studio / Shutterstock

    How to double your closet space with 4 easy steps

    10/21/2014 5:17:07 PM +00:00 2014-10-21T17:17:07