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Easy Baked Cod with Spring Vegetables

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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4

Ingredients
  

  • 1 Tbsp lemon zest 1 lemon yields ~1 Tbsp zest
  • 1/2 medium lemon thinly sliced
  • 1 bunch asparagus trimmed and cut into 1-inch pieces (thin stems are best, otherwise cut in half lengthwise // 1 bunch yields ~1 lb or 453 g)
  • 1 cup cherry tomatoes
  • 1 medium yellow or orange bell pepper thinly sliced
  • 1/2 medium red onion halved and thinly sliced (1/2 medium onion yields ~1 cup sliced)
  • 1/4 – 1/2 cup whole kalamata olives
  • 2 Tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 3 large cloves garlic minced
  • 2 Tbsp chopped fresh parsley
  • 4 4-6-oz. cod fillets (4 fillets yield 1-1 ½ lbs)

Instructions
 

  • Preheat the oven to 400 degrees F (204 C) and set out a large baking sheet.
  • Zest the lemon (you should get about 1 Tbsp of lemon zest), then slice half of the lemon into thin slices. Reserve the other half for another use.
  • To the baking sheet, add the asparagus, cherry tomatoes, bell pepper, red onion, olives, olive oil, salt, pepper, lemon zest, lemon slices, garlic, and parsley. Toss to coat, then arrange in a single layer, leaving space for the fish fillets.
  • Pat the cod dry and place on the baking sheet. Sprinkle the fillets with a pinch each of salt and pepper, then arrange some of the veggies over the fish.
  • Bake for 15 to 18 minutes, or until the fish flakes easily and reaches an internal temperature of 145 degrees F (63 C).
  • Remove from the oven and sprinkle with more parsley if desired. Serve the fish and veggies together. Can also be paired with brown rice.
  • Best when fresh. Leftovers will keep in a sealed container in the refrigerator for up to 1-2 days. Not freezer friendly.