NUTRITION

SERVINGS

INGREDIENTS

7.25 oz Cod fillet

1 cup Zucchini

1 cup Red bell pepper

1 cup Asparagus

0.5 cup Cherry tomatoes

1.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

2 cloves Garlic

1 tsp Dried oregano

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Chop the zucchini into half-moons, slice the bell pepper into strips, and trim the woody ends off the asparagus.

• 3

  Place the zucchini, bell pepper, asparagus, and cherry tomatoes on the prepared sheet pan.

• 4

  Drizzle the vegetables with 1 tablespoon of olive oil and sprinkle with half of the sea salt and black pepper.

• 5

  Toss the vegetables to coat evenly and spread them out in a single layer, leaving space in the center for the fish.

• 6

  Pat the cod fillets dry with a paper towel and place them in the center of the sheet pan.

• 7

  In a small bowl, whisk together the remaining 0.5 tablespoon of olive oil, lemon juice, minced garlic, and dried oregano.

• 8

  Brush the lemon-herb mixture over the cod fillets and season with the remaining salt and pepper.

• 9

  Roast for 12-15 minutes, or until the vegetables are tender and the cod is opaque and flakes easily with a fork.

• 10

  Garnish with fresh chopped parsley and an extra squeeze of lemon before serving.