Ingredients:

  • 1 large red bell pepper, cored, seeded, and chopped (approx. 200g / 7 oz)
  • 1 large yellow bell pepper, cored, seeded, and chopped (approx. 200g / 7 oz)
  • 1 large zucchini, chopped (approx. 200g / 7 oz)
  • 1 red onion, sliced (approx. 150g / 5 oz)
  • 2 cloves garlic, minced (approx. 6g / 0.2 oz)
  • 2 tablespoons olive oil (30ml / 1 fl oz)
  • 1 teaspoon dried oregano (2g / 0.07 oz)
  • ½ teaspoon dried thyme (1g / 0.04 oz)
  • Salt and freshly ground black pepper to taste
  • 4 (4-6 ounce) cod fillets, skin on or off (approx. 500g / 1.1 lbs total)
  • 2 tablespoons olive oil (30ml / 1 fl oz)
  • 2 tablespoons fresh lemon juice (30ml / 1 fl oz)
  • 1 tablespoon chopped fresh parsley (approx. 5g / 0.2 oz)
  • 1 tablespoon chopped fresh dill (approx. 5g / 0.2 oz)
  • 1 teaspoon lemon zest (approx. 2g / 0.07 oz)
  • Salt and freshly ground black pepper to taste
  • Lemon wedges, for serving (optional)

Instructions:

  1. Preheat oven to 400°F (200°C/Gas Mark 6). In a large bowl, toss the bell peppers, zucchini, red onion, and garlic with olive oil, oregano, and thyme. Season with salt and pepper.
  2. Spread the vegetables in a single layer on the baking sheet. Roast for 15 minutes.
  3. While the vegetables are roasting, in a small bowl, whisk together olive oil, lemon juice, parsley, dill, and lemon zest. Season with salt and pepper.
  4. Remove the baking sheet from the oven. Arrange the cod fillets amongst the partially roasted vegetables.
  5. Drizzle the lemon herb mixture over the cod fillets. Return the baking sheet to the oven and bake for another 10-15 minutes, or until the cod is cooked through and flakes easily with a fork and the vegetables are tender. The internal temperature of the cod should reach 145°F (63°C).
  6. Serve the baked cod and roasted vegetables immediately, garnished with lemon wedges, if desired.