Ben Pollinger, executive chef at Oceana in New York likes Alaskan cod because it is a sustainable fish and generally available either fresh or frozen. This dish is balanced, light and healthy.

Serves 4


  • 4 8-ounce pieces boneless skinless Alaskan cod
  • 4 Tbsp. extra-virgin olive oil
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 medium red onion
  • 1 medium Yukon Gold or other waxy potato
  • 2 medium carrots
  • 1 clove garlic
  • 2 Tbsp. chopped fresh parsley or 1 tsp. dried parsley
  • 2 Tbsp. julienned fresh basil or 1 tsp. dry basil


Total time: 30 minutes

Preheat oven to 350°.

Season the fish with salt and pepper. Drizzle with 2 tablespoons of the oil. Reserve.

Cut both peppers in half, remove seeds, cut into strips about 1/4" wide. Peel onion, cut out root end, cut in half and then into strips about 1/4" wide. Wash potato, cut into slices about 1/4" wide then cut the slices into strips about 1/4" wide. Peel carrot, cut into three sections. Slice each section about 1/4" wide then cut the slices into strips about 1/4" wide. Peel the garlic clove and slice as thin as possible.

Place all vegetables, garlic and herbs in a mixing bowl. Drizzle with the remaining 2 tablespoons of oil and season with salt and pepper to taste.

Place vegetable mix in a 9"x13" baking dish, cover with foil and bake 10 minutes. Remove from oven, remove foil. Place fish on top of vegetables, return dish to oven, bake until fish is cooked through, approximately 8 minutes.


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