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Oven-baked cod with squash

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    • 800 g cod, without skin and bones
    • 4 large potatoes
    • 1 green pepper
    • 1 summer squash
    • 0.5 leek
    • 4 garlic cloves
    • 20 black olives without stones
    • Olive oil
    • Salt
    • Black pepper
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  • Boil the peeled potatoes for approx. 5 minutes, cut into slices and put half of them in an ovenproof dish with half the sliced courgette, garlic, green pepper and leek.
  • Cut the fish into cubes and place them on top of the vegetables. Sprinkle 10 pinches of black pepper, 1 tsp. salt, black olives and pour over 1 tbsp. olive oil. Repeat the process with the vegetables so that the last half is also used, and sprinkle on salt and black pepper as well as olive oil on top.
  • Bake in the oven at 180 degrees for 20 minutes.
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