Name: Baked fish with roasted vegetables and eggs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz cod fillets, patted dry, 1 inch thick; 2 large eggs; 3/4 medium zucchini, sliced into half-moons; 3/4 red bell pepper, seeded and sliced; 2 tsp extra virgin olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 1 tsp lemon juice; 2 cups water

Nutrition

Per serving

430 calories

Protein: 49g; 45% of calories
Carbs: 14g; 12% of calories
Fat: 21g; 43% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 20 min

Place the eggs in a small pot and cover with the water. Bring to a boil over high heat. Once boiling, cover the pot and remove it from the heat. Let stand for 10 minutes, then transfer the eggs to a bowl of ice water to cool before peeling.
Preheat the oven to 400°F. Line a half-sheet pan with parchment paper. In a bowl, toss the zucchini and bell pepper with half the olive oil, half the black pepper, and one quarter of the salt.
Spread the vegetables onto one side of the prepared sheet pan. Roast for 10 minutes.
Season the fish with half the remaining salt and the rest of the black pepper. Move the vegetables over and place the fish on the other side of the pan. Drizzle the fish with the remaining olive oil and roast for 10 to 12 minutes. Done when opaque and flakes easily, 145°F.
Slice the hard-boiled eggs and season with the remaining salt. Plate the roasted vegetables and fish. Squeeze lemon juice over the fish and serve.

Nutrition

Ingredients

Instructions

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