Baked Cod
Ingredients
The vegetables
-
1
can (14-19oz)
butter beans, drained and rinsed
-
1
medium
red bell pepper, cut into ½ inch pieces
-
1
small-medium
zucchini, cut into ½ inch rounds
-
½
small
red onion, sliced
-
10
cloves
garlic, smashed
-
2
cups
chopped eggplant, cut into ½ inch pieces
-
2
tbsp
olive oil
-
1
tsp
salt
-
½
tsp
pepper
The fish
-
4
filets (5-6oz each)
cod
The Greek dressing
-
½
cup
olive oil
-
½
tbsp
dried oregano
-
½
tsp
salt
-
¼
tsp
pepper
-
1
juice
lemon
-
½
tbsp
red wine vinegar
-
2
small cloves
garlic, pressed
-
1
lemon
sliced into 8 rounds
The toppings
-
2
tbsp
pumpkin or sunflower seeds
-
¼
cup
minced fresh dill
-
to taste
tzatziki (for serving)
Instructions
- Preheat the oven to 400°F.
- On a parchment-lined baking sheet, combine the butter beans, red bell pepper, zucchini, red onion, garlic, eggplant, olive oil, salt, and pepper.
- Toss the vegetables to coat them in olive oil and roast for 18-22 minutes until the eggplant is tender.
- Remove the baking sheet from the oven and place the cod filets on top of the vegetables.
- Drizzle the Greek dressing over the cod filets, reserving ¼ cup for later, and top each filet with 2 lemon slices.
- Return the baking sheet to the oven and bake for an additional 10 minutes until the fish flakes easily.
- Once done, sprinkle minced dill and seeds over the dish and drizzle with the reserved dressing.
- Serve the cod with the roasted vegetables and tzatziki on the side.
Nutrition Facts (estimated)
Servings
4
Calories
718
Total fat
37g
Total carbohydrates
59.1g
Total protein
42.1g
Sodium
1112.7mg
Cholesterol
74.8mg
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