Garlic Herb Baked Cod with Roasted Mediterranean Vegetables

• 4 cod fillets (about 6 ounces each), skinless and boneless
• 3 tablespoons olive oil, divided
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 lemon, zested and juiced
• 1 pint cherry tomatoes
• 1 medium zucchini, diced into 1/2-inch pieces
• 1 red bell pepper, chopped
• 1 small red onion, sliced
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Optional: 1/4 teaspoon crushed red pepper flakes

Instructions

1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
2. In a small bowl, mix 2 tablespoons of olive oil, minced garlic, dried oregano, thyme, lemon zest, lemon juice, salt, black pepper, and crushed red pepper flakes (if using). Set aside.
3. On the baking sheet, spread out the cherry tomatoes, diced zucchini, chopped red bell pepper, and sliced red onion. Drizzle 1 tablespoon olive oil over the vegetables and season with salt and pepper. Toss gently to coat and spread them out evenly.
4. Place the cod fillets on top of the vegetables. Brush each fillet generously with the prepared garlic herb sauce.
5. Bake in the preheated oven for 18–22 minutes, or until the cod is opaque and flakes easily with a fork and the vegetables are tender and slightly caramelized.
6. Remove from the oven. Garnish the fish and vegetables with freshly chopped parsley and extra lemon wedges if desired.
7. Serve warm with a side of whole grain couscous, quinoa, or crusty bread for a complete meal.

Chef tips

• If you don't have cod, use other firm white fish like haddock, pollock, or tilapia; adjust cooking time slightly based on thickness.
• To save prep time, use pre-minced garlic or garlic paste, but fresh garlic will give the best flavor.
• If you prefer a milder sauce, reduce or omit the crushed red pepper flakes.
• For extra crispiness, broil for 1–2 minutes at the end of baking, but watch carefully to avoid burning.