Ingredients
4 cod fillets (5–6 oz each)
2 medium zucchinis (sliced)
1 pint cherry tomatoes
4 garlic cloves (minced)
4 tbsp olive oil
1 tsp dried basil
1 tsp dried oregano
1/2 tsp red pepper flakes (optional)
Salt and pepper to taste
Instructions
Preheat oven to 400°F (200°C). Heat 1 tbsp olive oil in a skillet over medium heat.
Sauté garlic 1 minute until fragrant. Add zucchini and cook 3-4 minutes until tender.
Arrange cod fillets in the skillet, season with basil, oregano, salt, pepper, and red pepper flakes (if using).
Pour in cherry tomatoes, cover, and transfer to oven. Bake 15 minutes until cod is flaky.
Let rest 5 minutes, then serve with zucchini-tomato sauce and herbs sprinkled atop.
Notes
Cod dries out easily—use fresh fillets for best results.
To keep uncooked cod from sticking, securely wrap and freeze leftovers.
Substitute cherry tomatoes with grape tomatoes or diced fresh tomatoes.
- Prep Time: 15
- Cook Time: 15
- Category: High Protein Meals
- Method: Baking
- Cuisine: Mediterranean
- Diet: Halal
Nutrition
- Serving Size: 1 portion of cod with 1/4 of the vegetable sauce
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 50mg