Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, baked cod, potatoes and courgette with winter greens. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

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Baked Cod, potatoes and courgette with winter greens is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Baked Cod, potatoes and courgette with winter greens is something which I’ve loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can cook baked cod, potatoes and courgette with winter greens using 7 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Baked Cod, potatoes and courgette with winter greens:

1. Prepare 2 fillets cod
2. Get Handful potatoes
3. Make ready 1 courgette
4. Prepare Bunch winter greens
5. Get Butter
6. Take Lemon wedge
7. Prepare Olive oil

Meanwhile, heat half the olive oil in a large non-stick frying pan over a medium heat. Fry the courgettes and lemon zest in batches, until golden. Season the cod on both sides with salt; brush the top with the mayonnaise mixture, then invert into the panko mixture, pressing to help it adhere. In a medium roasting tin, toss courgette, potatoes, red pepper, garlic, breadcrumbs and olive oil together.

Instructions to make Baked Cod, potatoes and courgette with winter greens:

1. Slice up potatoes, drizzle with olive oil and roast at 160c for 20 minutes.
2. Add courgette to roasting tray. Roast veg for 20 more minutes.
3. At the same time, add fish to a roasting tray and bake for 20 minutes. Wrap in foil or cover in a little butter.
4. With 5 minutes to go, steam the winter greens. Make sure they don’t go soft.
5. Serve all together with lemon wedge and enjoy!

Season the cod on both sides with salt; brush the top with the mayonnaise mixture, then invert into the panko mixture, pressing to help it adhere. In a medium roasting tin, toss courgette, potatoes, red pepper, garlic, breadcrumbs and olive oil together. Season with paprika, salt and pepper. Place the potatoes, courgettes and red onions in the baking dish. Pour over the pureed tomatoes and olive oil, and sprinkle with parsley (if using).

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