MediterraneanGluten-freeDairy-freeLunchIodine
Cod with Roasted Vegetables
A piece of baked cod with a tray of roasted zucchini, bell pepper, and cherry tomatoes.
- Prep
- 5 min
- Cook
- 18 min
- Total
- 23 min
- Servings
- 1
Ingredients
- 1fillet (5 oz / 140g)cod
- 1/2(90g)zucchini, sliced
- 1/2(75g)bell pepper, sliced
- 1/2cup (75g)cherry tomatoes
- 1tbsp (14g)extra-virgin olive oil
- 1/4(10g)lemon, juiced
- 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, and spread on a sheet pan. Roast 10 minutes.
- 02
Place the cod on the pan, drizzle with the remaining oil, and roast 8 more minutes until the fish flakes easily.
- 03
Finish with lemon juice.
Nutrition (per serving)
- Calories
- 480kcal
- Protein
- 32g
- Carbs
- 22g
- Fat
- 22g
- Fiber
- 6g
- Selenium
- 38mcg
- Zinc
- 1.4mg
- Iron
- 2mg
- B12
- 1mcg
- Iodine
- 130mcg
- Sodium
- 380mg