Mediterranean Baked Cod with Zucchini & Olives
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.
*La imagen es ilustrativa y puede diferir del resultado real (generada por IA).*
645 calorías
$8 por porción
$30 min
2 porciones
low-calorie, any cuisine
Ingredientes
- 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
Disponible para miembros NutriPro.
Instrucciones
- 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.
Información nutricional
36g
fat
22g
carbs
8g
fiber
58g
protein
Por qué esta receta
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.
⭐ Opiniones y valoraciones
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