Gluten-freeDairy-freeDinnerIodine
Baked Cod with Lemon and Roasted Vegetables
A piece of cod baked over a bed of zucchini, bell pepper, and tomato with lemon.
- Prep
- 5 min
- Cook
- 18 min
- Total
- 23 min
- Servings
- 1
Ingredients
- 1fillet (5 oz / 150g)cod
- 1/2(90g)zucchini, sliced
- 1/2(75g)bell pepper, sliced
- 1small (90g)tomato, sliced
- 2tbsp (28g)extra-virgin olive oil
- 1/2(20g)lemon, sliced
- 1pinchsea salt
- 1pinchblack pepper
Instructions
- 01
Heat the oven to 220°C (425°F). Toss the vegetables with half the olive oil, salt, and pepper on a sheet pan.
- 02
Place the cod on top, drizzle with the remaining oil, and lay lemon slices over the fish.
- 03
Bake 16-18 minutes until the cod flakes easily.
Nutrition (per serving)
- Calories
- 580kcal
- Protein
- 33g
- Carbs
- 22g
- Fat
- 32g
- Fiber
- 6g
- Selenium
- 38mcg
- Zinc
- 1.4mg
- Iron
- 2mg
- B12
- 1mcg
- Iodine
- 145mcg
- Sodium
- 420mg