NUTRITION

SERVINGS

INGREDIENTS

5.2 oz Cod Fillet

1 cup chopped Zucchini

1/2 cup chopped Red Bell Pepper

100g Baby Potatoes

1/2 cup Cherry Tomatoes

1.5 tsp Extra Virgin Olive Oil

10g Feta Cheese

1/2 tsp Dried Oregano

1/2 Lemon, juiced

Sea salt and black pepper to taste

PREPARATION

• 1

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

• 2

  Dice the baby potatoes into small cubes and slice the zucchini and bell peppers into bite-sized pieces.

• 3

  Toss the potatoes, zucchini, peppers, and cherry tomatoes with the olive oil, dried oregano, and a pinch of sea salt on the baking sheet.

• 4

  Roast the vegetables in the oven for 20-25 minutes until the potatoes are tender and the tomatoes have blistered.

• 5

  While the vegetables are roasting, season the cod fillet with lemon juice, sea salt, and black pepper.

• 6

  Heat a grill pan or non-stick skillet over medium-high heat and cook the fish for 3-4 minutes per side until it is opaque and flakes easily with a fork.

• 7

  Plate the roasted vegetables, place the grilled fish on top, and finish with a sprinkle of crumbled feta cheese.