Baked Cod with Roasted Vegetables and Lemon-Herb Dressing

Ingredients

• about 680 g Cod Fillets
• 2 medium Zucchini
• 2 medium Bell Peppers (red, yellow)
• 1 medium Red Onion
• 1 pint Cherry Tomatoes
• 4 tablespoons Olive Oil
• 2 tablespoons Lemon Juice
• 2 teaspoons Fresh Oregano
• 2 teaspoons Fresh Thyme
• 2 cloves Garlic
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to about 205°C (200°C).
2. 2Chop the zucchini, bell peppers, and red onion into bite-sized pieces.
3. 3In a large bowl, toss the vegetables and cherry tomatoes with 2 tablespoons of olive oil, salt, and pepper.
4. 4Spread the vegetables in a single layer on a baking sheet.
5. 5Bake for 20 minutes, or until the vegetables are tender and slightly browned.
6. 6While the vegetables are roasting, prepare the lemon-herb dressing. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, minced garlic, oregano, and thyme.
7. 7Place the cod fillets on a separate baking sheet lined with parchment paper.
8. 8Drizzle the cod fillets with a little olive oil, salt, and pepper.
9. 9Bake the cod for 12-15 minutes, or until it is cooked through and flakes easily with a fork.
10. 10Serve the baked cod with the roasted vegetables and drizzle with the lemon-herb dressing.

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