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Baked Cod in Tomato Sauce

with Collard Greens & Roasted Potatoes

Whole30®
  • Group Created with Sketch.
    Time
    40-50 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 490 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

This recipe has been approved by Whole30®. To learn more about their guidelines, visit Whole30.com. In the fourth of our eight weeks of delicious Whole30® approved recipes, we’re achieving irresistibly flaky results for hearty cod fillet by baking it over a tangy-sweet tomato and onion sauce. The sauce gets its aromatic flavor from briny capers, oregano, and hot red pepper flakes—balanced by a hearty duo of crispy potatoes and tender collards.

fresh
ingredients
Baked Cod in Tomato Sauce with Collard Greens & Roasted Potatoes
Title
  • 1 10 1/4-Oz Cod Fillet
  • 2 cloves Garlic
  • 1 Yellow Onion
  • 1 bunch Collard Greens
  • ¾ lb Yukon Gold Potatoes
  • 1 Tbsp Capers
  • 1 tsp Whole Dried Oregano
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Tbsp White Wine Vinegar
  • 1 14-Ounce Can Whole Peeled Tomatoes
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and thinly slice the onion. Place the tomatoes in a bowl; gently break apart with your hands. Large dice the potatoes. Remove and discard the stems of the collard greens; roughly chop the leaves. Peel and roughly chop the garlic.

Make the sauce:
2 Make the sauce:

In a medium pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Add as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until fragrant. Turn off the heat. Stir in the tomatoes, capers, oregano, and 2 tablespoons of water. Season with salt and pepper to taste. Transfer to a baking dish and spread into an even layer.

Roast the vegetables:
3 Roast the vegetables:

While the sauce cooks, place the diced potatoes on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer on one side of the sheet pan. Place a large, rectangular piece of aluminum foil on a work surface. In a large bowl, combine the chopped collard greens, chopped garlic, and 1 tablespoon of olive oil. Season with salt and pepper. Transfer to one side of the foil and top with 1 tablespoon of water. Fold the foil in half over the seasoned collard greens. Roll and crimp the 3 open edges inwards to completely seal the packet. Place the foil packet on the other side of the sheet pan. Roast 23 to 25 minutes, or until the potatoes are lightly browned and tender when pierced with a fork. Remove from the oven. Carefully transfer the foil packet to a work surface.

Bake the fish & sauce:
4 Bake the fish & sauce:

While the vegetables roast, pat the fish dry with paper towels. Season with salt and pepper on both sides. Transfer to the baking dish of sauce and top with a drizzle of olive oil. Bake 18 to 20 minutes, or until the fish is cooked through. Remove from the oven.

Finish & serve your dish:
5 Finish & serve your dish:

Carefully open the foil packet of cooked collard greens; stir in the vinegar. Serve the baked fish and sauce with the finished collard greens and roasted potatoes on the side. Enjoy!

Tips from Home Chefs

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Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and thinly slice the onion. Place the tomatoes in a bowl; gently break apart with your hands. Large dice the potatoes. Remove and discard the stems of the collard greens; roughly chop the leaves. Peel and roughly chop the garlic.

2 Make the sauce:

In a medium pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Add as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until fragrant. Turn off the heat. Stir in the tomatoes, capers, oregano, and 2 tablespoons of water. Season with salt and pepper to taste. Transfer to a baking dish and spread into an even layer.

Make the sauce:
Roast the vegetables:
3 Roast the vegetables:

While the sauce cooks, place the diced potatoes on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer on one side of the sheet pan. Place a large, rectangular piece of aluminum foil on a work surface. In a large bowl, combine the chopped collard greens, chopped garlic, and 1 tablespoon of olive oil. Season with salt and pepper. Transfer to one side of the foil and top with 1 tablespoon of water. Fold the foil in half over the seasoned collard greens. Roll and crimp the 3 open edges inwards to completely seal the packet. Place the foil packet on the other side of the sheet pan. Roast 23 to 25 minutes, or until the potatoes are lightly browned and tender when pierced with a fork. Remove from the oven. Carefully transfer the foil packet to a work surface.

4 Bake the fish & sauce:

While the vegetables roast, pat the fish dry with paper towels. Season with salt and pepper on both sides. Transfer to the baking dish of sauce and top with a drizzle of olive oil. Bake 18 to 20 minutes, or until the fish is cooked through. Remove from the oven.

Bake the fish & sauce:
Finish & serve your dish:
5 Finish & serve your dish:

Carefully open the foil packet of cooked collard greens; stir in the vinegar. Serve the baked fish and sauce with the finished collard greens and roasted potatoes on the side. Enjoy!