Lemon Pepper Cod with Vegetable Medley
Brighten up your dinner table with this flavorful Lemon Pepper Cod with Vegetable Medley—a healthy, vibrant meal that’s as easy to prepare as it is delicious. Tender and flaky cod fillets are seasoned with zesty lemon pepper seasoning and roasted to perfection, while a medley of colorful vegetables, including zucchini, yellow squash, red bell pepper, and carrots, are sautéed to crisp-tender in a fragrant blend of olive oil, butter, and a hint of vegetable broth. With just 30 minutes from prep to plate, this recipe is perfect for busy weeknights yet elegant enough for entertaining. Finished with a splash of fresh lemon juice and sprinkled with parsley, this low-carb, nutrient-packed dish is a feast for both the eyes and the taste buds. Serve it as a wholesome standalone main course or pair it with a simple side of rice or quinoa for added heartiness!
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Recipe Information
Ingredients
- 4 pieces (6 ounces each) cod fillets
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 teaspoons lemon pepper seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium (sliced into rounds) zucchini
- 1 medium (sliced into rounds) yellow squash
- 1 (cut into strips) red bell pepper
- 1 large (julienned or thinly sliced) carrot
- 2 tablespoons (chopped) fresh parsley
- 1 tablespoon butter
- 2 tablespoons vegetable broth
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.
Pat the cod fillets dry with paper towels. Arrange them on the prepared baking sheet.
Drizzle 2 tablespoons of lemon juice and 1 tablespoon of olive oil evenly over the cod fillets.
In a small bowl, mix the lemon pepper seasoning, garlic powder, 0.5 teaspoon of salt, and black pepper. Sprinkle this mixture evenly over the cod.
Bake the cod in the preheated oven for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.
While the cod is baking, prepare the vegetable medley. In a large skillet, heat 1 tablespoon of olive oil and the butter over medium-high heat.
Add the zucchini, yellow squash, red bell pepper, and carrot to the skillet. Sauté for 5 minutes, stirring occasionally.
Season the vegetables with the remaining teaspoon of salt and stir in 2 tablespoons of vegetable broth. Continue cooking for another 3-4 minutes, until the vegetables are tender but still crisp.
Remove the skillet from heat and stir in 1 tablespoon of the remaining lemon juice and the chopped fresh parsley.
To serve, divide the vegetable medley among four plates, then place a baked cod fillet on top of each serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.3 g | 15% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 741 mg | 32% | |
| Total Carbohydrate | 8.4 g | 3% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 3.9 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 10.1 mcg | 50% | |
| Calcium | 57 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 1038 mg | 22% | |
*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.
