Baked Cod with Mediterranean Vegetables

Name: Baked Cod with Mediterranean Vegetables
Prep time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 2 fillets Cod fillets; 1½ cups Cherry tomatoes; 1 medium Zucchini; 1 large Red bell pepper; 1 small Red onion; ⅓ cup Pitted Kalamata olives; 1 tbsp Capers, drained; 2 tbsp Extra-virgin olive oil; 2 cloves Garlic; small bunch Fresh parsley; 1 tsp Dried oregano; ½ Lemon; ⅓ tsp Salt; to taste Black pepper

Flaky cod fillets baked over a colourful bed of roasted zucchini, peppers and cherry tomatoes, finished with olives, capers and a squeeze of lemon. High in protein, naturally low-carb and ready in about 40 minutes.

376kcal⏱ 15′total31gProtein18gCarbs20gFat

Method

Preheat the oven to 200°C (180°C fan). Lightly oil a large baking dish or rimmed tray.
Slice the zucchini into half-moons, dice the bell pepper, thinly slice the red onion, halve the cherry tomatoes and finely chop the garlic.
Spread the vegetables on the tray, toss with 1½ tbsp olive oil, the garlic, oregano and half the salt, then roast for 12–15 minutes until they start to soften.
Meanwhile, pat the cod fillets dry and season with the remaining salt, black pepper and the lemon zest.
Nestle the cod on top of the vegetables, scatter over the olives and capers, then drizzle with the rest of the olive oil and the lemon juice.
Bake for a further 12–15 minutes, until the cod is opaque and flakes easily with a fork.
Scatter with fresh parsley, add an extra squeeze of lemon and serve straight away.

Make it yours

Adapt it to your macros.

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