Pan-baked Cod

Pan-baked Cod

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  • 4 carrots, cut into julienne strips
  • 1 rib celery, thinly sliced
  • 4 onions, thinly sliced
  • 2 tomatoes, chopped
  • 1/4 cup fresh basil, chopped
  • 2 pounds cod or other lean, white fish
  • 1/2 cup dry white wine
  • 1/4 cup lemon juice
  • Salt and pepper, to taste
  • 1 tablespoon butter


Preheat oven to 450°F.

Toss carrots, celery, onions, tomatoes and basil together. Spread 1/2 of the vegetable mixture in a shallow casserole pan. Place fish fillets on top. Put remaining vegetables on top of fish. Pour white wine and lemon juice over all. Sprinkle with salt and pepper to taste. Dot with butter.

Bake, covered, for 15 to 20 minutes, or until fish becomes opaque and just begins to flake easily when tested with a fork.