Mediterranean-Style Cod & Roasted Veggies
This dish is so light and lovely for spring, with a piece of baked cod on top a bed of roasted tomatoes, peppers, and olives.
Servings: 4 Servings
Calories: 228kcal
Ingredients
For the cod:
- 1 cup cherry tomatoes
- 1/2 yellow or orange bell pepper cut into chunks
- 1 shallot peeled and quartered
- 1/4 cup kalamata olives pitted
- 1/4 cup green olives pitted
- 3 tablespoons olive oil divided
- salt and ground black pepper to taste
- 1 teaspoon oregano
- 1/2 teaspoon chili flakes optional
- 2 teaspoons lemon juice
- Fresh dill chopped
- 4 cod fillets or any white fish
Instructions
For the cod:
- Preheat your oven to 350°F (175°C). Drizzle some olive oil into the bottom of a baking dish to prevent sticking.
- In a large mixing bowl, combine the tomatoes, bell pepper, shallots, kalamata olives, and green olives. Toss them with 1 tablespoon of the olive oil, salt, pepper, oregano, and chili flakes.
- Season the cod with salt and pepper. Arrange them in the baking dish.
- Mix together the remaining olive oil, lemon juice, and dill. Pour it over the tops of the fish, along with a few olives.
- Bake for 20-25 minutes, or until the cod reaches 130°F (50°C).
- Remove from the oven and let rest for a few minutes before serving.
Video
Nutrition
Calories: 228kcal | Carbohydrates: 5g | Protein: 21g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 49mg | Sodium: 334mg | Potassium: 623mg | Fiber: 2g | Sugar: 2g | Vitamin A: 843IU | Vitamin C: 30mg | Calcium: 43mg | Iron: 1mg