Baked Cod with Mixed Vegetables
Delight in the simplicity and vibrant flavors of Baked Cod with Mixed Vegetables, a wholesome and colorful dinner that’s perfect for busy weeknights or relaxed weekend meals. Tender, flaky cod fillets are infused with garlic, lemon juice, and olive oil, delivering a light, zesty taste that pairs beautifully with a medley of roasted vegetables like broccoli, red bell peppers, zucchini, and cherry tomatoes. With only a few minutes of prep and a single sheet pan for baking, this healthy recipe is both quick and fuss-free. Finished with a sprinkle of fresh parsley, it’s as visually appealing as it is nutritious. Ready in under 40 minutes, this dish is ideal for seafood lovers seeking a flavorful, low-carb meal that’s brimming with vitamins and bold flavors.
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Recipe Information
Ingredients
- 4 pieces cod fillets
- 3 tablespoons olive oil
- 1 whole lemon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 pieces garlic cloves
- 2 cups broccoli florets
- 1 whole red bell pepper
- 1 medium zucchini
- 1 cup cherry tomatoes
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Rinse the cod fillets under cold water and pat them dry with paper towels.
Slice the lemon in half. Juice one half and slice the other half into thin rounds.
Mince the garlic cloves and chop the fresh parsley finely.
Cut the red bell pepper into thin strips and dice the zucchini into half-moon slices.
In a large bowl, mix broccoli florets, red bell pepper slices, zucchini, and cherry tomatoes. Drizzle 2 tablespoons of olive oil over the veggies and season with half the salt and pepper.
Place the cod fillets on a parchment-lined baking sheet. Drizzle with the remaining 1 tablespoon of olive oil, lemon juice, and season with the rest of the salt and pepper.
Spread the minced garlic over the cod fillets, and arrange the lemon slices on top.
Spread the vegetable mixture evenly around the cod fillets on the baking sheet.
Bake in the preheated oven for 20-25 minutes, or until the cod is opaque and flakes easily with a fork, and the vegetables are tender.
Once cooked, garnish with chopped fresh parsley and serve hot.
Nutrition Facts
Calories |
1242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.1 g | 63% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 4730 mg | 206% | |
| Total Carbohydrate | 44.5 g | 16% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 25.4 g | ||
| Protein | 156.3 g | 313% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 309 mg | 24% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 4515 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
