NUTRITION

SERVINGS

INGREDIENTS

7.2 ounces Cod Fillet

1 cup sliced Zucchini

0.5 cup chopped Red Bell Pepper

2.5 teaspoons Extra Virgin Olive Oil

2 cups Mixed Greens

1 tablespoon Balsamic Vinegar

1 tablespoon Lemon Juice

1 clove Garlic, minced

1 tablespoon Fresh Parsley, chopped

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the sliced zucchini and red bell peppers with 1 teaspoon of olive oil and a pinch of salt and pepper.

• 3

  Spread the vegetables on the baking sheet and roast for 15-20 minutes until tender and slightly caramelized.

• 4

  In a small bowl, whisk together 1 teaspoon of olive oil, lemon juice, minced garlic, and chopped parsley to create the herb sauce.

• 5

  Pat the cod fillet dry and season both sides with a little salt and pepper.

• 6

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

• 7

  Sear the fish for 3-4 minutes per side until the exterior is golden and the fish flakes easily with a fork.

• 8

  Toss the mixed greens with the balsamic vinegar in a medium bowl.

• 9

  Plate the seared fish alongside the roasted vegetables, drizzle the lemon herb sauce over the fish, and serve with the crisp balsamic salad.