Ingredients

• 4 cod fillets (about 5 oz each)
• 2 medium zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh basil, chopped
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 lemon, cut into wedges

Instructions

1. 1.Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. 2.Place zucchini, bell peppers, and cherry tomatoes on the sheet. Drizzle with 1 tbsp olive oil, season with salt, pepper, and half the minced garlic. Toss to coat evenly.
3. 3.Roast vegetables for 10 minutes while preparing the fish.
4. 4.In a small bowl, mix parsley, basil, oregano, remaining garlic, 1 tbsp olive oil, salt, and pepper to form a herb paste.
5. 5.Place cod fillets on a separate parchment-lined tray. Spread the herb paste evenly over each fillet.
6. 6.After 10 minutes, add the cod tray to the oven and continue roasting both trays for 12-15 minutes, or until cod is opaque and flakes easily and vegetables are tender.
7. 7.Serve cod with roasted vegetables and fresh lemon wedges for squeezing.

Nutrition Information

Why this recipe