Lemon Herb Baked Cod with Roasted Vegetables

Ingredients

• 4 cod fillets (6 oz each)
• 2 zucchini, sliced
• 1 pint cherry tomatoes
• 1 yellow bell pepper, diced
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 2 tbsp fresh lemon juice
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp paprika
• Salt and black pepper to taste
• Fresh parsley for garnish
• Lemon wedges to serve

Instructions

1. Preheat oven to 425°F. 2. Toss zucchini, cherry tomatoes, and bell pepper with 2 tbsp olive oil, half the garlic, salt and pepper. Spread on a large baking sheet. Roast 10 minutes. 3. Meanwhile, mix remaining olive oil, garlic, lemon juice, thyme, oregano, and paprika. 4. Push vegetables to the sides and place cod fillets in the center of the pan. Spoon herb mixture over each fillet. Season with salt and pepper. 5. Return to oven and bake 12-15 minutes until cod flakes easily with a fork and vegetables are caramelized. 6. Garnish with fresh parsley and serve with lemon wedges.