Easy Baked Cod + Veggies
I was a really picky eater when I was a kid. All I really wanted to eat was chicken, corn and spaghetti with butter and salt. Fish is still one of those things that I will only eat if I can’t taste the fishy flavor. Adding the Italian herbs, olive oil, salt and a squeeze of lemon made this cod taste light and delicious!
If you are not a fan of fish, you could have this same type of meal with chicken and any variety of baked vegetables. If you are vegan, you could have beans, baked tofu or another plant-based protein for your protein source.
When I plan a lunch or dinner, I always think about vegetables, protein and healthy fat. When I have breakfast or a mid-afternoon snack, I try to focus on fruit, protein and healthy fat. Keeping it simple is what I like!
Ingredients:
Wild-caught cod fillets
Olive oil
Italian seasonings (or your favorite herbs + spices)
Redmond Real Salt + pepper too, if you’d like!
Lemon
1 Red pepper
1 Zucchini
2 Heads of broccoli
Directions:
Preheat the oven to 425 F.
Cut vegetables into bite sized pieces and spread on a baking sheet with parchment paper.
Place cod fillets in a glass baking dish.
Bake cod for about 15 minutes or until fully cooked.
Bake vegetables for about 7 to 10 minutes or until cooked as you like them.
Place fish and vegetables on a plate.
Sprinkle with seasonings and salt.
Squeeze fresh lemon juice and pour 1-2 tablespoons of olive oil on top.
Bon appétit!