Ingredients
4 cod fillets (6 oz each)
1 cup cherry tomatoes, halved
2 zucchini, thinly sliced
1 red bell pepper, sliced
2 lemons, sliced (plus extra zest and juice)
3 tbsp olive oil
4 garlic cloves, minced
1 tsp dried oregano
1 tbsp fresh parsley, chopped
1/2 tsp salt
1/4 tsp black pepper
Instructions
Preheat oven to 400°F (200°C)
Line a baking sheet with parchment paper
In a bowl, mix olive oil, lemon zest, garlic, oregano, parsley, salt, and pepper
Season cod fillets with 1/3 of the herb mixture
Arrange cod on the pan, then scatter zucchini, bell pepper, cherry tomatoes, and lemon slices around the fish
Drizzle remaining herb mixture over vegetables
Roast for 15 minutes until cod is flaky and vegetables are tender
Notes
Use parchment paper for easier cleanup
Add sliced potatoes under vegetables for extra heartiness
Swap zucchini and peppers with green beans or asparagus if preferred
Serve with Greek salad or cooked quinoa/rice
- Prep Time: 15
- Cook Time: 15
- Category: Mediterranean Basics
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Low Sodium
Nutrition
- Serving Size: 1 salmon fillet with vegetables
- Calories: 320
- Sugar: 2g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 65mg