Baked Cod with Spring Vegetables

Ingredients

• Lemon zest

  1 lemon or 4g

• Lemons

  Raw, without peel

  ½ fruit, small or 29g

• Asparagus

  Raw

  3 cup or 402g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

• Yellow peppers

  Sweet, raw

  1 pepper, large or 186g

• Olives

  Pickled, canned or bottled, green

  ½ cup or 67g

• Red Onion

  Freshdirect

  1 small raw or 70g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Garlic

  Raw

  3 cloves, minced or 9g

• Parsley

  Raw

  2 tbsp or 8g

• Cod

  Fish, atlantic, raw

  4 fillet or 924g

Directions

1. Preheat the oven to 400°F and set out a large baking sheet.
2. Zest the lemon and then slice into thin slices. Trim and cut asparagus into 1-inch pieces. Thinly slice bell pepper and red onion. Chop parsley. Mince garlic.
3. On the baking sheet, combine 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.
4. 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.
5. Bake for 15 to 18 minutes, or until the fish flakes easily and reaches an internal temperature of 145°F.
6. Remove from oven and serve.