Ingredients

• 1.5 lbs wild-caught cod fillets
• 2 medium zucchini, sliced
• 2 medium sweet potatoes, cubed
• 1/2 cup green olives, chopped
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 small onion, thinly sliced
• 1 lemon, juiced
• 1 tsp dried oregano
• Salt, to taste

Instructions

1. 1.Preheat oven to 400°F and line a baking sheet with parchment paper.
2. 2.Toss cubed sweet potatoes with 1 tbsp olive oil, half of the garlic, and a pinch of salt. Spread evenly on the baking sheet and roast for 15 minutes.
3. 3.Add sliced zucchini and onion to the baking sheet, drizzle with 1/2 tbsp olive oil, sprinkle with oregano, and roast for another 15 minutes until tender.
4. 4.While vegetables roast, place cod fillets on a separate baking dish, drizzle with 1/2 tbsp olive oil, lemon juice, and remaining garlic. Season lightly with salt.
5. 5.Bake cod for 12–15 minutes until it flakes easily with a fork.
6. 6.Remove vegetables from the oven, toss with chopped olives, and serve alongside the baked cod.

Nutrition Information

Why this recipe