Roasted Cod & Pepperoni with Veggies

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Not your average roasted cod & veggies...This one has a kick!


6 minutes

Prep time

25 minutes

Cook time

563 cal.

Per serving


Oven, Baking dish, Knife


Potatoes (baby)

Step 1

Preheat the oven to 425°F. Wash & halve the baby potatoes.


Step 2

Wash, core & quarter the tomatoes.

White wine
Potatoes (baby)
Thyme (dried)

Step 3

Add the potatoes, tomatoes, white wine, half of the thyme & a drizzle of olive oil to a baking dish. Season with salt & pepper. Mix it all together.

Pepperoni (log)

Step 4

Arrange the pepperoni slices in the baking dish. Bake for 10-15 min at 425°F.

Cod (fresh)
Thyme (dried)

Step 5

Remove the baking dish from the oven. Give it all a stir. Lay the cod over top. Add another drizzle of olive oil & the rest of the thyme. Season with salt & pepper. Bake for 10-12 min, or until the cod is cooked through.

Step 6

Remove from the oven. Serve & enjoy!

Nutrition facts

View nutritional information

Energy563 cal.
Fat22 g
Carbohydrates55 g
Protein31 g
Fiber9 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Roasted Cod & Pepperoni with Veggies" contains 563 Energy, 22 g of Fat, 55 g of Carbohydrates, 31 g of Protein, 9 g of Fiber.

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Roasted Cod & Pepperoni with Veggies
Very easy