Baked Herb Cod with Tender Summer Vegetables

Name: Baked Herb Cod with Tender Summer Vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1.5 pound cod fillet (skinless, cut into 4 equal portions); 4 carrots (medium, peeled, sliced 1/4-inch thick); 2 zucchinis (medium, peeled, sliced into 1/2-inch half-moons); 1.5 tablespoon garlic-infused olive oil; 2 tablespoon lemon juice (freshly squeezed); 1 teaspoon dried thyme; 0.5 teaspoon salt; 0.25 teaspoon black pepper (ground)

Flaky Atlantic cod seasoned with thyme and lemon, oven-roasted alongside tender peeled zucchini and sweet carrots.

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 4
Cuisine: Mediterranean
Difficulty: Easy
Cost: $5.47/serving

Dietary

Gluten-Free
Dairy-Free
Low-FODMAP
Low-Residue
Whole30
Low-Calorie
Low-Fat
Low-Saturated-Fat
Low-Cholesterol
Low-Sugar
Nut-Free
Soy-Free
Egg-Free
Pescatarian
Kosher
Halal
Low-Carb

Ingredients

1.5 pound cod fillet (skinless, cut into 4 equal portions)
4 carrots (medium, peeled, sliced 1/4-inch thick)
2 zucchinis (medium, peeled, sliced into 1/2-inch half-moons)
1.5 tablespoon garlic-infused olive oil
2 tablespoon lemon juice (freshly squeezed)
1 teaspoon dried thyme
0.5 teaspoon salt
0.25 teaspoon black pepper (ground)

Instructions

Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper.
Toss the sliced carrots and zucchini on the baking sheet with 1 tablespoon of the garlic-infused olive oil, 1/4 teaspoon of the salt, 1/8 teaspoon of the black pepper, and 1/2 teaspoon of the dried thyme.
Roast the vegetables in the oven for 10 minutes until they begin to soften.
Remove the baking sheet from the oven, push the vegetables slightly to the sides to make space in the center, and place the cod fillets on the sheet.
Drizzle the cod with the remaining 1/2 tablespoon garlic-infused olive oil and 1 tablespoon of the lemon juice, then season with the remaining 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1/2 teaspoon dried thyme.
Return the baking sheet to the oven and bake for 10 to 12 minutes, until the cod reaches an internal temperature of 145°F and flakes easily with a fork, and the vegetables are fully tender.
Drizzle the remaining 1 tablespoon of fresh lemon juice over the fish and vegetables before dividing into portions for dinner and refrigerating leftovers in airtight containers.

Notes

Peeled vegetables cook to a very soft, easy-to-digest texture that aligns perfectly with low-residue needs while staying low-FODMAP and Whole30 compliant.

Nutrition (per serving)

Calories: 212
Protein: 27.6 g
Carbohydrates: 11.1 g
Fat: 4.9 g
Fiber: 3.2 g
Sodium: 861 mg
Saturated Fat: 0.7 g
Sugar: 5.8 g
Cholesterol: 75 mg