Baked Cod with Pumpkin and Potatoes, Olives, and Cherry Tomatoes

Ingredients

• cod fillet 350 grams
• extra virgin olive oil 3 tablespoons
• potato 350 grams
• pumpkin 350 grams
• white onion 1 small piece
• garlic clove 2 cloves
• cherry tomato 250 grams
• dried oregano 0.5 teaspoons
• dried thyme 0.5 teaspoons
• dried rosemary 0.5 teaspoons
• hot paprika powder 1 pinch
• green olives, pitted 70 grams
• white wine 80 milliliters
• salt 1 to taste
• black pepper 1 to taste

Tools

• oven
• bowl
• knife
• cutting-board
• roasting-pan

Instructions

1. Cut the cod loin into portions, season with salt and pepper, and brush with 1 tablespoon of olive oil.
2. Preheat the oven to 230°C (450°F).
3. Peel the potatoes and dice them. Season with salt and pepper and toss with 1 tablespoon of olive oil.
4. Place the potatoes in a baking dish and bake uncovered for 20 minutes.
5. Peel the pumpkin and dice it. Slice the onion into half-moons. Peel and crush the garlic.
6. Mix the pumpkin, onion, garlic, cherry tomatoes with half of the salt, pepper, dried oregano, thyme, rosemary, hot paprika, and 1 tablespoon of olive oil.
7. Spread the prepared vegetables over the pre-baked potatoes and bake for 15 minutes.
8. Add the green olives and pour in the white wine.
9. Arrange the cod fillets on top, gently pressing them between the vegetables.
10. Bake for the final 15 minutes, until the cod is cooked through.

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