NUTRITION

SERVINGS

INGREDIENTS

9 oz Cod fillets

1 cup Baby potatoes

2 cups Broccoli florets

2 medium Red bell peppers

0.5 tbsp Extra virgin olive oil

2 tbsp Lemon juice

1 tsp Lemon zest

1 tsp Dried oregano

1 tsp Garlic powder

1 tsp Sea salt

0.5 tsp Black pepper

2 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Slice the baby potatoes into halves or quarters so they are uniform in size. Slice the red bell peppers into thick strips.

• 3

  Place the baby potatoes on the sheet pan, drizzle with 1 tablespoon of olive oil, and sprinkle with a pinch of salt and pepper. Roast for 15 minutes.

• 4

  While the potatoes are roasting, whisk together the remaining 3 tablespoons of olive oil, lemon juice, lemon zest, dried oregano, garlic powder, and the remaining salt and pepper in a small bowl.

• 5

  Remove the sheet pan from the oven. Move the potatoes to one side and add the cod fillets, broccoli florets, and bell pepper strips to the pan.

• 6

  Drizzle the lemon-herb mixture evenly over the cod and the vegetables, using a brush or spoon to ensure the fish is well-coated.

• 7

  Return the pan to the oven and roast for an additional 12 to 15 minutes, or until the cod is opaque and flakes easily with a fork.

• 8

  Garnish the entire pan with freshly chopped parsley and serve immediately with extra lemon wedges if desired.