YOUR SOLIN GENERATED RECIPE
Baked White Fish with Roasted Zucchini and Herb Potatoes
White fish fillets baked with lemon and herbs, served alongside roasted zucchini and tender gold potatoes with a sprinkle of fresh, fragrant parsley.
INGREDIENTS
7 ounces Cod Fillet
0.5 cup diced Red Potato
1 medium Zucchini, sliced
1 tablespoon Lemon Juice
1 teaspoon Dried Oregano
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Dice the red potatoes into small half-inch cubes to ensure they cook quickly and evenly.
Place the potato cubes on one side of the baking sheet, spray very lightly with avocado oil if desired, and season with half of the dried oregano.
Roast the potatoes for 10 minutes before adding the other components.
Remove the tray and add the white fish fillets and sliced zucchini rounds to the open space.
Drizzle the lemon juice over the fish and season both the fish and zucchini with the remaining oregano, sea salt, and black pepper.
Return the pan to the oven and bake for an additional 12 to 15 minutes until the fish is opaque and flakes easily with a fork.
Garnish the entire dish with a handful of fresh chopped parsley for a bright finish.