Cod with Winter Vegetables

This is a simple, hearty, and healthy dinner for a cold winter night. The recipe comes from Mark Bittman’s How To Cook Everything. He gives a lot of options within the recipe – below is the version with the  vegetables and liquid that we used.


  • 2 T. olive oil
  • 1 T. butter
  • 1 T. minced garlic
  • 1/4 pound carrots, peeled and cut into rounds
  • 1/4 pound parsnips, peeled and cut into rounds (I parboiled ours for 10 minutes before slicing it, per a suggestion in another cookbook. I’m not sure it was necessary)
  • 1/4 pound celery, cut into 1/2-inch dice
  • 1 large onion, sliced into rings
  • 1/2 pound new potatoes, cut in half
  • 1.5 pounds cod fillets, cut into 10 pieces
  • Salt and freshly ground pepper, to taste
  • 1 cup white wine mixed with 1 cup of water


  1. Preheat oven to 375 degrees. Spread 1 T.  on the bottom of a roughly 8×12-inch baking dish or casserole. Sprinkle the minced garlic on it.
  2. Top with about half each of the carrots, parsnips, celery, potatoes, onion and fish. Season with salt and pepper.
  3. Spread another Tablespoon of the olive oil, then top with remaining vegetables and fish. Sprinkle with a little more salt and pepper.
  4. Pour the liquid over all, then dot with the Tablespoon of butter.
  5. Cover and bake until potatoes are cooked through, 45 minutes or so.

One thought on “Cod with Winter Vegetables

  1. Pingback: Vegetable of the Month: Parsnips « The Reluctant Hippie

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