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
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Preheat oven to 400°F (200°C).
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In a large baking dish, combine tomatoes, zucchini, bell peppers, and onion.
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In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, and thyme.
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Pour half the mixture over the vegetables, toss to coat.
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Season vegetables with salt and pepper.
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Bake vegetables for 15 minutes.
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Remove dish from oven, push vegetables to the sides.
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Place cod fillets in the center of the dish.
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Brush remaining olive oil mixture over the cod.
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Season fish with additional salt and pepper.
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Return to oven and bake for 12-15 minutes, until fish flakes easily.
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Sprinkle with fresh parsley before serving.
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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!
