Easy Baked Lemon Herb Cod with Roasted Vegetables
This simple, flavorful one-pan meal features flaky cod fillets baked with bright lemon, fresh herbs, and a colorful medley of roasted vegetables for a healthy, complete dinner that's ready in under 30 minutes.
Ingredients
Ingredients
- 4 oz cod fillets about 1-inch thick, patted dry
- 1 tbsp olive oil extra virgin
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp fresh parsley chopped
- 1 tbsp fresh dill chopped (or 1 tsp dried)
- 2 cloves garlic minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 lb mixed vegetables such as bell peppers, zucchini, and red onion, chopped
- 1 tbsp olive oil for vegetables
- 1/4 tsp salt for vegetables
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 300°F oven to maintain flakiness. Make-Ahead: The herb marinade can be prepared up to a day in advance. For a quicker prep, chop the vegetables ahead of time. Variations: Substitute cod with halibut or tilapia. For extra flavor, add a sprinkle of Parmesan cheese or a drizzle of melted butter before serving. Serving Suggestion: Serve over quinoa, brown rice, or with a side of crusty whole-grain bread to soak up the delicious pan juices.