Baked Cod with Pumpkin and Potatoes, Olives, and Cherry Tomatoes
A juicy and easy-to-prepare dish featuring cod, pumpkin, potatoes, cherry tomatoes, and green olives, all baked together in one dish. The perfect meal for autumn and winter days, inspired by Italian cuisine. This casserole requires no separate side dishes and is full of vegetables and aromatic herbs.
Prep: 20 min
Cook: 50 min
Total: 1 hr 10 min
Yield: 4 serving
Published: July 21, 2025
Tags
BakedMain CourseItalianfishVegetableGluten-FreeFallWinter
Ingredients
- 350 gram cod-fillet
- 3 tablespoon olive-oil
- 350 gram potato
- 350 gram pumpkin
- 1 small piece onion
- 2 clove garlic
- 250 gram cherry-tomato
- 0.5 teaspoon oregano-dried
- 0.5 teaspoon thyme-dried
- 0.5 teaspoon rosemary-dried
- 1 pinch hot-paprika-powder
- 70 gram green-olives-pitted
- 80 milliliter white-wine
- 1 to taste salt
- 1 to taste black-pepper
Tools
- oven
- bowl
- knife
- cutting-board
- roasting-pan
Instructions
- Cut the cod loin into portions, season with salt and pepper, and brush with 1 tablespoon of olive oil.
- Preheat the oven to 230°C (450°F).
- Peel the potatoes and dice them. Season with salt and pepper and toss with 1 tablespoon of olive oil.
- Place the potatoes in a baking dish and bake uncovered for 20 minutes.
- Peel the pumpkin and dice it. Slice the onion into half-moons. Peel and crush the garlic.
- Mix the pumpkin, onion, garlic, cherry tomatoes with half of the salt, pepper, dried oregano, thyme, rosemary, hot paprika, and 1 tablespoon of olive oil.
- Spread the prepared vegetables over the pre-baked potatoes and bake for 15 minutes.
- Add the green olives and pour in the white wine.
- Arrange the cod fillets on top, gently pressing them between the vegetables.
- Bake for the final 15 minutes, until the cod is cooked through.