Garlic-Herb Cod and Summer Vegetables

Flaky cod fillets baked with fragrant garlic and herbs, served alongside roasted summer vegetables for a light and wholesome meal.

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 6
• Cuisine: American
• Difficulty: Easy
• Cost: $3.78/serving

Dietary

• Low-Fat
• Low-Sugar
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Protein
• Low-Carb

Tags

• sheet pan
• bake
• roast
• healthy
• fresh
• savory

Ingredients

• 1.5 pound cod fillets
• 3 clove garlic (minced)
• 1 tablespoon dried dill
• 1 teaspoon dried parsley
• 0.75 teaspoon black pepper (freshly ground)
• 0.75 teaspoon salt (to taste)
• 2 zucchinis (medium, chopped into 1-inch pieces)
• 1 red bell pepper (chopped into 1-inch pieces)
• 1 yellow onion (cut into wedges)
• 1 lemon (thinly sliced)

Instructions

1. Preheat oven to 400°F. Lightly coat a large baking sheet with cooking spray.
2. In a small bowl, combine minced garlic, dried dill, dried parsley, 1/2 teaspoon black pepper, and 1/2 teaspoon salt. Rub half of the herb mixture onto both sides of the cod fillets.
3. Arrange the zucchini, red bell pepper, and yellow onion on the prepared baking sheet. Sprinkle with the remaining herb mixture, 1/4 teaspoon black pepper, and 1/4 teaspoon salt, tossing to coat. Add the lemon slices.
4. Place the seasoned cod fillets among the vegetables on the baking sheet. Bake for 12-15 minutes, or until the cod is flaky and cooked through and the vegetables are tender. Cook time will vary based on thickness of fish.
5. Serve immediately. Store any remaining portions in airtight containers for Thursday's meal.

Notes

Cod reheats best gently in the microwave or briefly in the oven to avoid drying out. Add a fresh lemon squeeze before serving.

Nutrition (per serving)

• Calories: 122
• Protein: 18.8 g
• Carbohydrates: 8.8 g
• Fat: 0.1 g
• Fiber: 2.3 g
• Sodium: 640 mg
• Sugar: 4.6 g
• Cholesterol: 50 mg