mediterranean

Baked Cod with Tomatoes, Capers, and Potatoes

This roasted dish pairs cod fillet with cherry tomatoes, capers, drained and potato, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced Heart friendly High satiety Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

47 g Protein

65 g Carbohydrates

24 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

210g cod fillet 172 kcal
303g potato, diced 233 kcal
21g olive oil 186 kcal
175g cherry tomatoes 32 kcal
17g capers, drained 4 kcal
7g garlic, minced 10 kcal
17g lemon juice 5 kcal
1.16 tsp (2g) dried oregano 6 kcal
0.87 tsp (2g) salt 0 kcal
0.29 tsp (1g) black pepper 1 kcal

Cooking instructions

Heat oven to 425 F (220 C).
potatoolive oilsaltblack pepper
Toss potato cubes with olive oil, salt, and black pepper. Spread on a small sheet pan and roast 15 minutes.
potatocherry tomatoesgarlicdried oregano
Stir cherry tomatoes, garlic, and oregano into the potatoes. Roast 8 minutes more.
cod filletcaperslemon juice
Nestle cod into the pan. Add capers and drizzle with lemon juice. Bake until cod flakes easily, 10-12 minutes.
potatocherry tomatoeslemon juice
Rest 2 minutes, then spoon tomato-pan juices over the fish and potatoes to serve.