Documented recipe
Oven-Baked Cod with Zucchini
Desalted cod loins baked with zucchini and olive oil.
A three-ingredient oven dish: bake the zucchini first, then add the cod to finish cooking.
Total time30 min
DifficultyEasy
servings4
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Bake the zucchini
Heat the oven to 180 °C. Place the zucchini in an ovenproof dish, add the olive oil, and bake for 15 minutes.
Temperature: 180 °C / 356 °FReady to continue when: The zucchini should be starting to become tender.
15 min - 02
Add and bake the cod
Place the cod loins over the zucchini and bake for a further 15 minutes at 180 °C.
Temperature: 180 °C / 356 °FReady to continue when: The cod should be opaque, flake apart, and exceed 65 °C at its center.
15 min
Ingredients
00:00
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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- TIBERIS : ~ Bacalao al horno con calabacines ~ tiberisacasa.blogspot.com/2023/08/bacalao-al-horno-con-calabacines.html
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- la cocina de aficionado: Bacalao confitado a baja temperatura sobre pisto de calabacín www.lacocinadeaficionado.com/2011/11/bacalao-confitado-baja-temperatura.html
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State: Published after documentary validation; no “Tested” label is shown.