COD WITH WINTER VEGETABLES

Cod With Winter Vegetables image

From Mark Bittman's "How to Cook Everything." Never thought I'd find a cookbook I loved more than "Joy of Cooking," but this may be it. This is so easy to make, and very yummy. (Of course I use more garlic than Mr. Bittman calls for!)

Provided by KLHquilts

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil (or butter, if you prefer)
1 tablespoon garlic, minced
1/2 lb carrot (peeled and cut into rounds)
1/2 lb celery, cut into 1/2-inch dice
1/2 lb potato (red or Yukon Gold, peeled and cut into 1/2-inch dice)
1 onion, large and sliced into rings
1 1/2 lbs cod fish fillets, cut into 10-12 pieces (or use any other firm white fish)
2 cups white wine (or any kind of stock, or water, or any combination of these that adds up to 2 cups)

Steps:

Preheat oven to 375°F.
Spread 1/3 of oil (or butter) in the bottom of a 9x13" casserole dish. Sprinkle minced garlic across the bottom of the dish.
Top the garlic with half of the carrots, celery, potatoes, onion, and fish. Season with salt and pepper to taste, and add more of the oil (or butter).
Take the remaining vegetables and fish and spread across the casserole dish. Sprinkle with salt and pepper to taste. Pour wine/stock/water (whichever you decided to use) over all of it. Spread the remaining oil/butter across the top.
Cover and bake until the potatoes are cooked through -- about 45 minutes.

Nutrition Facts : Calories 386.7, Fat 8.2, SaturatedFat 1.2, Cholesterol 73.3, Sodium 187.3, Carbohydrate 23.6, Fiber 4.2, Sugar 6.4, Protein 32.9

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