Baked Lemon Herb Cod with Vegetables
A light and flavorful dish featuring tender baked cod fillets on a bed of herby roasted vegetables, perfect for a low-calorie, satisfying meal.
20 min
Prep
40 min
Cook
4
Serves
350
Calories
Macros · per serving
38g protein
30g carbs
10g fat
Ingredients
For 4 servings
- 4 cod fillet
- 1 lemon
- 2 tablespoon olive oil
- 3 clove garlic
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 red bell pepper
- 2 zucchini
- 1 red onion
- 200 gram cherry tomato
- 100 gram baby spinach
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Juice the lemon and mince the garlic.
- 3
In a small bowl, mix lemon juice, olive oil, minced garlic, dried thyme, dried oregano, salt, and black pepper.
- 4
Cut the red bell peppers, zucchinis, and red onion into bite-sized pieces. Halve the cherry tomatoes.
- 5
On a large baking sheet, toss the cut vegetables (except spinach) with half of the lemon herb mixture.
- 6
Spread the vegetables in an even layer, and bake for 20 minutes.
- 7
While vegetables are baking, season the cod fillets with the remaining lemon herb mixture.
- 8
After 20 minutes, remove the baking sheet from the oven, stir vegetables, and make space to add the cod fillets.
- 9
Return the baking sheet to the oven and bake for an additional 15-20 minutes until the cod is opaque and flakes easily with a fork.
- 10
In the last 5 minutes of baking, toss baby spinach on top of the vegetables to wilt.
- 11
Serve hot, distributing the cod and vegetables evenly among four plates.
Cook it this week.
NeatEat plans Baked Lemon Herb Cod with Vegetables — and the rest of your week — around your budget, groceries included.