Mediterranean Baked Cod with Summer Zucchini and Tomatoes

Name: Mediterranean Baked Cod with Summer Zucchini and Tomatoes
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1.5 pound cod fillets (cut into 4 equal portions); 2 zucchinis (medium, sliced into half-moons); 1 cup cherry tomatoes (halved); 1 yellow bell pepper (medium, diced); 2 clove garlic (minced); 1.5 tablespoon olive oil (extra virgin); 1 teaspoon dried oregano; 0.5 teaspoon salt; 0.25 teaspoon black pepper (freshly ground); 1 lemon (sliced into rounds); 2 tablespoon fresh parsley (chopped)

Flaky cod fillets baked over tender zucchini and sweet burst cherry tomatoes with lemon and Mediterranean herbs.

Prep: 10 min
Cook: 18 min
Total: 28 min
Servings: 4
Cuisine: Mediterranean
Difficulty: Easy
Cost: $6.02/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Pescatarian
Low-Calorie
Low-Carb
Low-Fat
Low-Saturated-Fat
Low-Cholesterol
Low-Sugar

Ingredients

1.5 pound cod fillets (cut into 4 equal portions)
2 zucchinis (medium, sliced into half-moons)
1 cup cherry tomatoes (halved)
1 yellow bell pepper (medium, diced)
2 clove garlic (minced)
1.5 tablespoon olive oil (extra virgin)
1 teaspoon dried oregano
0.5 teaspoon salt
0.25 teaspoon black pepper (freshly ground)
1 lemon (sliced into rounds)
2 tablespoon fresh parsley (chopped)

Instructions

Preheat the oven to 400°F. In a large 9x13-inch baking dish, combine the zucchini, cherry tomatoes, yellow bell pepper, minced garlic, 1 tablespoon of the olive oil, 1/2 teaspoon of the dried oregano, 1/4 teaspoon of the salt, and 1/8 teaspoon of the black pepper. Toss well and spread into an even layer.
Roast the vegetables in the oven for 8 minutes until they begin to soften slightly.
Carefully remove the baking dish from the oven and arrange the cod fillets on top of the warm vegetable mixture.
Drizzle the cod with the remaining 1/2 tablespoon of olive oil, and season with the remaining 1/2 teaspoon of dried oregano, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Top each fillet with lemon rounds.
Return the dish 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.
Garnish with fresh chopped parsley before serving alongside the roasted vegetables.

Notes

Haddock or halibut can be substituted for cod depending on what looks freshest at your grocery store counter.

Nutrition (per serving)

Calories: 210
Protein: 27.8 g
Carbohydrates: 9.7 g
Fat: 5.4 g
Fiber: 2.8 g
Sodium: 816 mg
Saturated Fat: 0.8 g
Sugar: 3.7 g
Cholesterol: 75 mg