Ingredients

• 4 cod fillets (about 6 oz each)
• 2 medium zucchini, sliced into half-moons
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small red onion, sliced
• 2 cups cherry tomatoes
• 3 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 1 lemon, sliced
• 1 tsp dried oregano
• 1 tsp dried thyme
• 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, bell peppers, red onion, and cherry tomatoes with 2 tbsp olive oil, garlic, oregano, thyme, and a pinch of sea salt. Spread evenly on the baking sheet.
3. 3.Roast vegetables for 15 minutes until slightly softened.
4. 4.Remove tray from oven, push vegetables to the sides, and place cod fillets in the center. Drizzle with remaining olive oil and top with lemon slices.
5. 5.Return to oven and bake for another 12-15 minutes, or until cod flakes easily with a fork.
6. 6.Serve cod with roasted vegetables, drizzling with pan juices for extra flavor.

Nutrition Information

Why this recipe