Baked Cod and Roasted Veggies Recipe

Ingredients:

• 1 Tbsp lemon zest (1 lemon yields ~1 Tbsp zest)

• 1/2 medium lemon, thinly sliced

• 1 bunch asparagus, trimmed and cut into 1-inch pieces (thin stems are best,

• otherwise cut in half lengthwise // 1 bunch yields ~1 lb or 453 g)

• 1 cup cherry tomatoes

• 1 medium yellow or orange bell pepper, thinly sliced

• 1/2 medium red onion, halved and thinly sliced (1/2 medium onion yields ~1

• cup sliced)

• 1/4 – 1/2 cup whole kalamata olives

• 2 Tbsp olive oil

• 1/2 tsp sea salt

• 1/4 tsp black pepper

• 3 large cloves garlic, minced

• 2 Tbsp chopped fresh parsley

• 4 (4-6-oz.) cod fillets (4 fillets yield 1-1 ½ lbs)

Instructions

1. Preheat the oven to 400 degrees F (204 C) and set out a large baking sheet.

2. Zest the lemon (you should get about 1 Tbsp of lemon zest), then slice half of the lemon into thin slices. Reserve the other half for another use.

3. To the baking sheet, add the asparagus, cherry tomatoes, bell pepper, red onion, olives, olive oil, salt, pepper, lemon zest, lemon slices, garlic, and parsley. Toss to coat, then arrange in a single layer, leaving space for the fish fillets.

4. Pat the cod dry and place on the baking sheet. Sprinkle the fillets with a pinch each of salt and pepper, then arrange some of the veggies over the fish.

5. Bake for 15 to 18 minutes, or until the fish flakes easily and reaches an internal temperature of 145 degrees F (63 C).

6. Remove from the oven and sprinkle with more parsley if desired. Serve the fish and veggies together. It’s especially delicious paired with lemon risotto or roasted potatoes.

7. Best when fresh. Leftovers will keep in a sealed container in the refrigerator for up to 1-2 days. Not freezer friendly.

Hope you enjoy this healthy Baked Cod and Roasted Veggies Recipe!