Baked Cod with Jarred Peppers and Asparagus
Baked Cod with Jarred Peppers and Asparagus is quick, easy and delicious. Everyone deserves an easy day–without sacrificing flavor or nutrition! 
Sometimes life is… positively hectic. Desperate even. As in, my youngest and I had the flu last week (yes we both had flu shots) and lost sooo much working time. Of course, this happened right at mid-semester where we were both already behind in school.
Then while we convalesced, I relied far too much on canned chicken soup which now feels seriously old. Which means I needed to find a few easy shortcut meals that are… Absolutely. Delicious.
And did I mention nutritious?
Served!
You see, one of my big worries during recuperation is continuing to get our five servings a day of fruit and vegetables. No sense challenging the body with nasty viruses AND poor nutrition. So for this recipe I threw caution to the wind and tossed a couple vegetables into a pan with some cod from the freezer (from our Community Supported Fishery) and put it in the oven. Fingers crossed.
The results were (drum roll…) delicious. Whew!
Because I wanted everything super easy, I decided to base the dish on a jar of marinated roasted red peppers. The marinate mixture had olive oil, lemon, onion and garlic which were five things (including the peppers) that I wouldn’t need to slice or measure.
Pour jarred marinated peppers over cod and asparagus
I rinsed and broke up some asparagus I had in the refrigerator, topped that with a piece of cod, then poured the jar of peppers, liquid and all over everything. Since I happened to have fresh thyme, a little of that went on too with salt and pepper.
Add thyme, then bake
Then everything went into the oven for about 15 minutes. Served with bakery bread and a pre-washed salad, I had a meal with almost no effort.
At this point I am hoping for an really uneventful next few weeks. But Baked Cod with Jarred Peppers and Asparagus is a keeper, desperately busy or not!
How easy is that!
- 1/2 lb fresh asparagus
- 12 ounces cod
- 1 small jar marinated roasted red peppers with olive oil and seasonings
- a few sprig fresh thyme, leaves only (or 1/2 teaspoon dried)
- salt, pepper
- Preheat oven to 400F
- Clean and break asparagus into bite-sized pieces. Spray a baking dish with non-stick spray then add asparagus.
- Top asparagus with cod, then cover with jarred marinated peppers, including liquid.
- Sprinkle with salt, pepper and thyme leaves.
- Bake about 12-20 minutes until flakes easily (about 145 F). Serve warm.
Wow Inger, I love this super easy recipe and yes, it looks super delicious too…thanks for this recipe, I sure will try it.
Have a great week!
Thanks Juliana and have a great week too!
What a great idea for when you don’t feel like cooking. Hope you are feeling better!
Thanks Tandy. I am feeling better though my poor daughter is still suffering…
This is a fabulous dish! It’s light, nutritious, easy, and quick—a total winner! It is something would want regularly. I hope you’re feeling much better.
Delicious and so simple! Now I just need to find jarred peppers without the garlic!
Would you consider canning your own?