YOUR SOLIN GENERATED RECIPE
Baked Cod Fillet with Herb-Roasted Vegetables
Enjoy a light yet satisfying plate featuring a tender baked cod fillet accompanied by a medley of herb-roasted vegetables. The dish is elevated with a tangy, protein-rich Greek yogurt herb sauce that perfectly complements the delicate flavors of the fish and the natural sweetness of the vegetables.
INGREDIENTS
6 oz Cod Fillet
1/2 medium Red Bell Pepper
1 cup sliced Zucchini
1/4 medium Red Onion
2 tbsp Olive Oil
1/4 cup Nonfat Greek Yogurt
1 tbsp Fresh Lemon Juice
2 tbsp Fresh Parsley (chopped)
1 tbsp Fresh Dill (chopped)
PREPARATION
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut the red bell pepper into strips, slice the zucchini, and thinly slice the red onion. Toss the vegetables in a bowl with the olive oil, a pinch of salt and pepper, and half of the chopped parsley.
Spread the vegetables evenly on the prepared baking sheet and roast in the preheated oven for about 20 minutes until tender and slightly caramelized.
While the vegetables roast, place the cod fillet on a lightly greased baking dish. Squeeze a little lemon juice over the fish and sprinkle with a pinch of salt and pepper.
Bake the cod in the oven (you can add it to the baking sheet during the last 10 minutes of vegetable roasting) for approximately 10-12 minutes or until the fish is opaque and flakes easily with a fork.
In a small bowl, mix the nonfat Greek yogurt with the remaining lemon juice, chopped dill, and a pinch of salt to create a refreshing herb sauce.
Plate the baked cod with a generous serving of the herb-roasted vegetables and drizzle with the Greek yogurt herb sauce. Garnish with remaining parsley and serve immediately.