Baked Lemon Cod

Ingredients

• 1⅓ cup sliced zucchini (about 1 medium), sliced into ½ inch thick quarters
• 1 cup chopped red bell pepper (about 1 medium), cut into ½ inch pieces
• ⅓ cup kalamata olive halves
• 2 tablespoons grapeseed oil, divided
• ¼ cup lemon juice + 1 teaspoon lemon zest, divided (about 1 lemon)
• 1 pound cod fillets, ideally cut into 4 uniform pieces and patted dry

Instructions

1. Preheat oven to 400°F. Grease or line a rimmed baking sheet with aluminum foil.
2. In a large bowl, toss together zucchini, red bell pepper, olives, half the grapeseed oil, and half the lemon zest.
3. In a small bowl, whisk together the remaining grapeseed oil, the remaining lemon zest, and lemon juice.
4. Drizzle half of the lemon-olive oil onto the center of the prepared baking sheet.
5. Add the cod, spreading around to help coat the bottom of the fish with the lemon-oil liquid.
6. Drizzle the remaining lemon-oil mixture over the top of the cod.
7. Add vegetables to the tray and spread into an even, single layer.
8. Bake for 10-15 minutes or until the cod turns opaque white and flakes easily with a fork.
9. Serve warm topped with an optional sprinkle of dill or parsley

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