Lemon Herb Baked Cod with Roasted Vegetables

Ingredients

• 4 6-oz Cod fillets
• 3 tablespoons Olive oil
• 1 medium Lemon
• 3 cloves Garlic
• 2 tablespoons Fresh oregano
• 2 tablespoons Fresh thyme
• 1 large Zucchini
• 2 medium Bell peppers
• 1 medium Red onion
• 1 cup Cherry tomatoes
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2Cut the 1 large zucchini, 2 medium bell peppers, and 1 medium red onion into approximately 1-inch bite-sized pieces. Halve the 1 cup of cherry tomatoes.
3. 3In a large bowl, combine the cut zucchini, bell peppers, red onion, and halved cherry tomatoes with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper; toss gently until all vegetables are evenly coated.
4. 4Spread the seasoned vegetables in a single layer on a large baking sheet. Place the baking sheet into the preheated 400°F (200°C) oven and roast for 15 minutes.
5. 5While the vegetables roast, prepare the cod topping: Mince the 3 cloves of garlic. Finely chop the 2 tablespoons of fresh oregano and 2 tablespoons of fresh thyme. In a small bowl, combine the remaining 1 tablespoon of olive oil, the minced 3 cloves of garlic, the juice squeezed from half of the 1 medium lemon, the chopped 2 tablespoons of fresh oregano, and the chopped 2 tablespoons of fresh thyme; stir well to mix.
6. 6After 15 minutes, carefully remove the baking sheet from the oven. Arrange the 4 6-oz cod fillets on top of the partially roasted vegetables, ensuring they are not completely covered by the vegetables. Spoon the lemon-herb mixture evenly over each of the 4 cod fillets.
7. 7Return the baking sheet to the 400°F (200°C) oven and bake for another 10 to 12 minutes, or until the cod is opaque throughout and flakes easily with a fork, reaching an internal temperature of 145°F (63°C).
8. 8Carefully remove the baking sheet from the oven. Squeeze the juice from the remaining half of the 1 medium lemon evenly over the cooked cod and roasted vegetables. Serve immediately.

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