Baked Cod in Tomato Sauce with Collard Greens & Roasted Potatoes

Baked Cod in Tomato Sauce

with Collard Greens & Roasted Potatoes

45 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

We’re baking cod on top of a tangy-sweet tomato sauce, studded with onion, capers, and red pepper flakes. Once baked, the tender fillet can be flaked right into the sauce—perfect for sharing.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    490 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
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.

Prepare & roast the vegetables:
3 Prepare & 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 and 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 three 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.

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. Place on top of the sauce; drizzle with olive oil. Bake 18 to 20 minutes, or until the fish is opaque and 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. Season with salt and pepper to taste. Serve the baked fish and sauce with the finished collard greens and roasted potatoes on the side. Enjoy!

Tips from Home Chefs

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:
Prepare & roast the vegetables:
3 Prepare & 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 and 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 three 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.

4 Bake the fish & sauce:

While the vegetables roast, pat the fish dry with paper towels. Season with salt and pepper on both sides. Place on top of the sauce; drizzle with olive oil. Bake 18 to 20 minutes, or until the fish is opaque and 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. Season with salt and pepper to taste. Serve the baked fish and sauce with the finished collard greens and roasted potatoes on the side. Enjoy!

Browse Steps
1 of 5