Ingredients

• 4 cod fillets (about 6 oz each)
• 2 cups cherry tomatoes
• 1 large zucchini, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 red onion, sliced
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and black pepper to taste
• 1/4 cup fresh parsley, chopped
• Lemon wedges for serving

Instructions

1. Preheat oven to 400°F (200°C).

2. In a large baking dish, combine tomatoes, zucchini, bell peppers, and onion.

3. In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, and thyme.

4. Pour half the mixture over the vegetables, toss to coat.

5. Season vegetables with salt and pepper.

6. Bake vegetables for 15 minutes.

7. Remove dish from oven, push vegetables to the sides.

8. Place cod fillets in the center of the dish.

9. Brush remaining olive oil mixture over the cod.

10. Season fish with additional salt and pepper.

11. Return to oven and bake for 12-15 minutes, until fish flakes easily.

12. Sprinkle with fresh parsley before serving.

13. Serve hot with lemon wedges.

Dive into this One Pan Baked Cod & Veggies and treat yourself to a vibrant medley of flavors and textures! The flaky, tender cod nestles among a rainbow of roasted vegetables, each bite offering a perfect balance of savory fish and garden-fresh produce. It’s a feast for both the eyes and the palate, proving that healthy eating can be both delicious and effortless. Whether you’re looking for a quick weeknight dinner or a meal to impress health-conscious guests, this dish delivers restaurant-quality results with minimal fuss. So fire up that oven, grab your favorite baking dish, and get ready to create a nutritious masterpiece that’ll have you hooked on the simplicity of one-pan cooking!