Baked Cod with Roasted Vegetables, Friday - Week 17

This Baked Cod with Roasted Vegetables recipe is an easy, healthy, and delicious one-pan meal that will quickly become a weeknight favorite.

Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Serves: 4

Ingredients

• 4 cod fillets (about 150 g each)
• Salt and pepper, to taste
• 2 tablespoons olive oil, divided
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh parsley

For the roasted vegetables:

• 300 g cherry tomatoes
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large zucchini, cut into 1-inch pieces
• 1 large red onion, cut into wedges
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon dried thyme

Instructions

1. Preheat the oven to 200°C. Line a large baking sheet with parchment paper or aluminum foil.

2. In a large bowl, combine the cherry tomatoes, bell pepper, zucchini, red onion, garlic, olive oil, salt, pepper, and dried thyme. Toss well to coat the vegetables evenly.

3. Spread the vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 15 minutes.

4. Meanwhile, season the cod fillets with salt and pepper on both sides.

5. Remove the baking sheet from the oven and create four spaces among the vegetables for the cod fillets. Place the cod fillets on the baking sheet, drizzle with 1 tablespoon of olive oil and lemon juice.

6. Return the baking sheet to the oven and continue roasting for an additional 12-15 minutes, or until the cod is cooked through and flakes easily with a fork.

7. Remove the baking sheet from the oven and sprinkle the chopped parsley over the cod and vegetables.

8. Serve the Baked Cod with Roasted Vegetables immediately, and enjoy this healthy, satisfying meal!

Tip: To add more flavor to the dish, you can sprinkle some crumbled feta cheese over the vegetables before serving.