NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 cup Bell peppers

1 cup Zucchini

0.5 cup Red onion

1.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Garlic

0.5 tsp Ground turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  In a large bowl, toss the sliced bell peppers, zucchini, and red onion with 1 tablespoon of olive oil, lemon juice, minced garlic, sea salt, and black pepper.

• 3

  Spread the vegetables in a single layer on the prepared baking sheet and roast for 18-20 minutes until tender and slightly caramelized.

• 4

  While the vegetables roast, pat the cod fillet dry with paper towels and season both sides evenly with the ground turmeric.

• 5

  Heat the remaining 0.5 tablespoon of olive oil in a non-stick skillet over medium-high heat.

• 6

  Carefully place the cod in the hot skillet and sear for 3-4 minutes per side until the exterior is golden and the fish flakes easily with a fork.

• 7

  Plate the pan-seared cod alongside the zesty roasted vegetables and serve immediately while hot.