Pan Baked Cod | PCC Natural Markets

Pan Baked Cod

Serves: 4 to 6

Your rating: None (17 votes)

These ingredients are:
corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free



Toss the carrots, celery, onion, tomatoes and basil together. Spread one half of the vegetable mixture in a shallow casserole pan. Place fish fillets on top. Put remaining vegetables on top of the fish. Pour white wine and lemon juice over all. Sprinkle with salt and pepper to taste. Dot with butter.

Bake, covered, in a preheated 450°F oven, 15 to 20 minutes, or until fish becomes opaque and just begins to flake easily when tested with a fork.

Recipe by Ron Cox, former PCC staff

More about: cod, halibut, white fish, white wine


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email to blow the whistle.

Post new comment

Not what I hoped

Unfortunately, I found this really disappointing. When I saw the ingredients, I imagined it tasting wonderful and as it baked I got more and more excited because it smelled really good! However, once we started eating it, I found this really bland- it tasted like less than the sum of it's parts. I followed the recipe exactly other than halving it.

Post new comment

Login or register to post comments

Syndicate content


Recipe search

Refine search   Tips »

User login