Ingrédients

• 1.5 lbs wild-caught cod fillets
• 2 medium zucchini, sliced
• 2 medium sweet potatoes, cubed
• 1/2 cup green olives, chopped
• 2 tbsp extra virgin olive oil
• 1 lemon, juiced and zested
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1 small red onion, finely diced
• 1 tsp dried oregano
• Sea salt, to taste

Instructions

1. 1.Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. 2.Toss zucchini and sweet potato cubes with 1 tbsp olive oil, minced garlic, oregano, and a pinch of sea salt. Spread evenly on the baking sheet and roast for 20 minutes.
3. 3.While vegetables roast, place cod fillets on a separate parchment-lined tray. Drizzle with 1 tbsp olive oil, lemon juice, and sprinkle with sea salt. Bake for 12–15 minutes, until fish flakes easily with a fork.
4. 4.Prepare the olive-herb salsa by mixing chopped olives, lemon zest, parsley, basil, and red onion in a small bowl. Adjust seasoning with lemon juice and sea salt.
5. 5.Remove vegetables from oven and serve alongside baked cod. Spoon olive-herb salsa generously over cod fillets before serving.

Informations nutritionnelles

Pourquoi cette recette