Garlic Lemon Butter Baked Cod with Mediterranean Veggies

• 4 cod fillets (about 6 oz each), skinless and boneless
• 3 tablespoons unsalted butter, melted
• 3 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 pint cherry tomatoes, halved
• 1 medium zucchini, sliced into half-moons
• 1 red bell pepper, thinly sliced
• 1/2 red onion, thinly sliced
• 2 tablespoons extra virgin olive oil
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley or basil for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Lightly grease a large baking dish or line it with parchment paper.
2. In a small bowl, mix melted butter, minced garlic, lemon zest, lemon juice, dried oregano, crushed red pepper flakes (if using), salt, and pepper.
3. Place the cod fillets in the prepared baking dish. Brush each fillet generously with the garlic lemon butter mixture, reserving some sauce for the vegetables.
4. In a separate large bowl, toss the cherry tomatoes, zucchini, red bell pepper, and red onion with olive oil, salt, pepper, and half of the remaining garlic lemon butter sauce.
5. Arrange the prepared vegetables around the cod fillets in the baking dish in an even layer.
6. Drizzle the remaining garlic lemon butter over the vegetables and fish for extra flavor and moisture.
7. Bake uncovered for 18-20 minutes or until the cod flakes easily with a fork and the vegetables are tender-crisp.
8. Remove from oven and let rest for 2 minutes. Garnish with freshly chopped parsley or basil before serving.

Chef tips

• For even cooking, choose cod fillets that are similar in thickness.
• If you don’t have fresh lemon, substitute with 2 teaspoons of bottled lemon juice.
• Feel free to swap out vegetables based on seasonality — asparagus or green beans also work well.
• To make this recipe dairy-free, replace butter with additional olive oil.