A light and flavorful one-pan meal featuring flaky baked cod nestled on a bed of roasted zucchini, cherry tomatoes, and briny Kalamata olives, finished with a hint of lemon and oregano.
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Zutaten
- 300g cod fillets (2 fillets)
- 1 large zucchini (approx. 300g)
- 200g cherry tomatoes
- 50g pitted Kalamata olives
- 2 cloves garlic
- 1 lemon
- 30ml extra virgin olive oil
- 1 tsp dried oregano
- Salt to taste
- Black pepper to taste
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Anleitung
- 1.Preheat your oven to 200°C. Slice the zucchini into 1cm rounds, halve the cherry tomatoes, and mince the garlic.
- 2.In a medium baking dish, combine the zucchini, cherry tomatoes, olives, and minced garlic. Drizzle with 20ml of olive oil, sprinkle with oregano, salt, and pepper, and toss to coat.
- 3.Arrange the vegetables in an even layer. Pat the cod fillets dry with a paper towel and place them on top of the vegetable bed.
- 4.Drizzle the remaining 10ml of olive oil and the juice of half the lemon over the cod fillets. Season the fish lightly with more salt and pepper.
- 5.Bake for 15-20 minutes, or until the cod is opaque and flakes easily with a fork and the vegetables are tender-crisp. Serve immediately, with wedges from the remaining lemon half.
Nährwertinformationen
Warum dieses Rezept
This recipe is exceptionally healthy, combining lean protein from cod with fiber-rich zucchini and antioxidant-packed tomatoes. The Mediterranean flavors provide heart-healthy monounsaturated fats, creating a balanced and nutritious low-calorie meal.
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