YOUR SOLIN GENERATED RECIPE
Herb-Baked White Fish with Roasted Vegetables
White fish fillet baked with garden zucchini and peppers, finished with a drizzle of herb-infused oil and a bright, zesty squeeze of lemon.
INGREDIENTS
2.6 oz Cod Fillet
1.25 tbsp Extra Virgin Olive Oil
1 cup chopped Zucchini
1 medium Red Bell Pepper, sliced
0.6 cup Cherry Tomatoes
1/2 tsp Dried Oregano
1/4 Lemon, juiced
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Chop the zucchini into half-moons and slice the red bell pepper into thin strips.
Place the zucchini, bell peppers, and cherry tomatoes on the baking sheet.
Drizzle the vegetables with half of the olive oil and sprinkle with half of the dried oregano, salt, and pepper.
Pat the cod fillet dry with a paper towel and place it in the center of the baking sheet, nestling it among the vegetables.
Drizzle the remaining olive oil over the fish and season with the rest of the oregano and a pinch of salt.
Bake for 12 to 15 minutes until the fish is opaque and flakes easily with a fork.
Remove from the oven and immediately squeeze fresh lemon juice over the fish and vegetables before serving.