NUTRITION

SERVINGS

INGREDIENTS

9 oz cod fillet

1 cup zucchini

1 cup red bell pepper

1 cup asparagus

1.5 tbsp extra virgin olive oil

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat oven to 400°F (200°C) and line a large baking sheet 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 vegetables on one side of the baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with half of the oregano, garlic powder, salt, and pepper.

• 4

  Toss the vegetables to coat evenly and spread them out in a single layer.

• 5

  Pat the cod fillet dry with a paper towel and place it on the other side of the baking sheet.

• 6

  Drizzle the fish with the remaining olive oil and lemon juice, then season with the remaining herbs and spices.

• 7

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

• 8

  Garnish with fresh chopped parsley before serving.