Baked Cod and Roasted Vegetables

Baked Cod and Roasted Vegetables.jpeg

1 cup WATCHAREE’S Pad Thai Sauce

4 (6-8 ounces) cod fish fillets

1 tbs. Herbes de Provence (optional)

1 tsp. crushed black and red pepper corns (optional)

Oil mister


Preheat oven to 400°F.  Arrange cod fillets in a baking dish and lightly spray the fish with oil mister.   Sprinkle with herbes de Provence, black and red pepper.  Bake until firm, about 12-15 minutes, depending on the thickness of the fish fillets.   Remove from the oven.


Roasted Vegetables

3 tbs. rice bran oil or other healthy cooking oil

2 large tomatoes, sliced

2 yellow zucchini, sliced

2 medium carrots, sliced

2 medium eggplants

½ tsp. freshly ground black pepper


Preheat oven to 400°F.  In a large bowl, toss tomatoes, zucchini, carrots, and eggplant with oil and black pepper.  Transfer to a baking pan and roast in the oven for 20-25 minutes, until browned and tender. 

Serve baked cod with WATCHAREE’S Pad Thai sauce and roasted vegetables.   

Serves 4


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