Spoon Simple
Mediterranean Baked Cod with Roasted Vegetables
Flaky cod fillets baked with colorful Mediterranean vegetables like bell peppers, zucchini, and olives, seasoned with herbs. This light yet satisfying dish is a protein powerhouse perfect for a healthy weeknight meal.
Prep 20 min
Cook 25 min
Total 45 min
Serves 4
Ingredients
Step 1 — For the Baked Cod and Vegetables
- 4 (6 oz) cod fillets
- 1 tbsp olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1/2 red onion, sliced
- 1/2 cup Kalamata olives, pitted
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp dried basil
- Salt and black pepper to taste
- 1 lemon, sliced
Instructions
- 1
Preheat Oven and Prep Vegetables
Preheat oven to 400°F (200°C). On a large baking sheet, toss the sliced bell peppers, zucchini, red onion, and minced garlic with olive oil, oregano, basil, salt, and pepper. Spread into a single layer.
- 2
Roast Vegetables
Roast the vegetables for 15 minutes, until they begin to soften.
- 3
Add Cod and Olives
Remove the baking sheet from the oven. Nestle the cod fillets among the roasted vegetables. Scatter the Kalamata olives over the vegetables and top each fillet with a lemon slice.
- 4
Bake until Done
Return the baking sheet to the oven and bake for another 10-15 minutes, or until the cod is opaque and flakes easily with a fork. The vegetables should be tender.
- 5
Serve
Serve immediately, spooning some of the roasted vegetables and olives alongside each piece of cod.
Nutrition per serving: 390 cal · 35g protein · 20g carbs · 20g fat · 5g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
