Ingredients
Units
For the Chimichurri Sauce:
- ½ cup red wine vinegar
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 3 cloves of garlic, finely minced
- 1 shallot, finely chopped
- 1 small serrano chili, finely chopped
- ½ cup minced fresh Italian parsley
- ¼ cup minced fresh oregano
- ¾ cup extra virgin olive oil
- ½ cup Chimichurri sauce, divided (recipe below)
- 1 lb thick-cut cod loin, cut into 3 large pieces
- ½ lb new potatoes (any color), sliced into ¼ inch rounds
- 1 small zucchini, sliced into ½ inch rounds
- 1 small yellow squash, sliced into ½ inch rounds
- 2 Tbsp olive oil
- 1 tsp kosher salt
- ½ tsp garlic powder
- ½ tsp freshly ground black pepper
Instructions
- First, make chimichurri sauce. In a medium bowl, combine the vinegar, salt, black pepper, garlic, shallot and chili. Stir to combine, and let sit for 10 minutes. Add the parsley and oregano, and whisk in the olive oil.
- Next, preheat oven to 400°F.
- Add cod pieces and ¼ cup of chimichurri sauce to a zip top plastic bag, and seal to close the bag. Massage the bag to coat the fish with the sauce. Let sit in refrigerator to marinate, while you proceed with recipe.
- Cover a sheet pan in heavy duty foil (for easy clean up), spray with cooking spray, and add the potatoes, zucchini, and yellow squash. Drizzle the olive oil, and sprinkle with salt, pepper, and garlic powder. Toss to coat, and bake in oven for 15 minutes.
- Remove sheet pan from oven and stir the vegetables. Add the marinated fish pieces on top of the vegetables, and return to the oven for 15-20 minutes, or until fish is cooked through and flaky.
- Serve with additional chimichurri sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: One-pot
- Cuisine: Basics