Spanish Cod with Roasted Vegetables (Bacalao con Verduras Asadas)

Ingredients

• 1.5 lbs Cod fillets
• 3 tbsp Olive oil
• 1 medium Red onion
• 2 medium Bell peppers (mixed colors)
• 1 medium Zucchini
• 1 pint Cherry tomatoes
• 3 cloves Garlic
• 1 tsp Smoked paprika
• 1/2 tsp Dried oregano
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2Cut the 1 medium red onion, 2 medium bell peppers (mixed colors), and 1 medium zucchini into bite-sized pieces, about 1-inch cubes. Cut the 1 pint cherry tomatoes in half.
3. 3Mince the 3 cloves garlic.
4. 4In a large bowl, combine the cut vegetables, the minced garlic, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add 2 tablespoons of olive oil and toss everything together until the vegetables are evenly coated.
5. 5Spread the seasoned vegetables in a single layer on a baking sheet.
6. 6Place the 1.5 lbs cod fillets on top of the vegetables on the baking sheet. Drizzle the remaining 1 tablespoon of olive oil over the cod fillets.
7. 7Bake for 15 to 20 minutes. The cod is cooked through when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C), and the vegetables are tender and slightly browned.
8. 8Serve hot.

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