Protein
31.3G
Calories
206
P:E Ratio
2.5
Prep
10 min
Cook
25 min
Yield
2
INGREDIENTS
DRY BASE
WET MIX
INSTRUCTIONS
Preheat oven to
Preheat oven to 425°F/218°C. Toss zucchini, cherry tomatoes, bell pepper, and onion with 1 tsp olive oil, oregano, salt, and pepper on a sheet pan. Roast for 15-20 minutes until tender and edges are caramelized.
While vegetables roast
While vegetables roast, pat cod fillets completely dry and season both sides with salt, pepper, and garlic.
Heat remaining 1
Heat remaining 1 tsp olive oil in a nonstick skillet over medium-high heat. Place cod presentation-side down. Cook 4 minutes until golden crust forms. Flip and cook 3 more minutes until fish flakes (internal temp 145°F/63°C).
In the last
In the last minute, add capers and lemon juice to the pan. Spoon the caper-lemon pan sauce over the fish.
Plate roasted vegetables
Plate roasted vegetables, top with cod. Drizzle pan sauce over everything. Garnish with fresh basil. Serve immediately.
P:E RATIO
2.5
Good
NUTRITION FACTS
Nutrition Facts
2 servings per container
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.