Lemon Herb Cod with Roasted Vegetables
Enjoy a light and tangy citrus-infused cod dish with a medley of colorful roasted vegetables. The delicate flavors of lemon and herbs perfectly complement the flaky cod, while the roasted vegetables bring a delightful crunch and earthy sweetness to the dish.
ingredients
- 4 cod fillets (4-6 oz each)
- 2 lemons
- 2 tablespoons olive oil
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh thyme leaves
- Salt and pepper, to taste
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, sliced
- 1 cup cherry tomatoes
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
Grate the zest of one lemon and squeeze the juice of both lemons into a small bowl.
- 3.
In a separate bowl, combine the lemon zest, olive oil, parsley, dill, thyme, salt, and pepper.
- 4.
Place the cod fillets in a baking dish and brush them with the lemon herb mixture.
- 5.
In a large bowl, toss the bell peppers, zucchini, red onion, and cherry tomatoes with balsamic vinegar, honey, salt, and pepper.
- 6.
Spread the vegetables in a single layer around the cod fillets in the baking dish.
- 7.
Bake for about 15-20 minutes, or until the cod is cooked through and the vegetables are tender.
- 8.
Serve the cod fillets on a bed of roasted vegetables, drizzled with any remaining lemon herb mixture.
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