Ingredients
Scale
- 1½– to 2-pounds cod, cut into 4 fillets
- 1 pint cherry tomatoes
- 2 cloves garlic, minced
- 1 small zucchini, sliced into ½-inch-thick rounds
- 1 small yellow squash, sliced into ½-inch-thick rounds
- 2 cups broccoli florets
- 3 tablespoons olive oil
- 1½ teaspoons Italian seasoning or dried oregano
- ¼ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup feta, crumbled
- 1 lemon, halved (use juice of one half, slice other half for garnish)
- ½ cup Kalamata olives (optional)
- ¼ cup basil leaves, torn (optional)
Instructions
- Preheat oven to 400 F. Line an 18” x 13” baking sheet with aluminum foil or parchment paper.
- Place the cod on one end of the sheet pan and tomatoes and garlic on the other. Then arrange the zucchini, squash and broccoli in between and around the cod and tomatoes. Drizzle fish and vegetables evenly with olive oil; then sprinkle with seasoning or oregano, salt and pepper evenly over the entire pan. Then, top cod and vegetables (not tomatoes) with feta.
- Bake for 15 to 20 minutes or until vegetables and feta are golden and fish is cooked through, opaque and flakes easily with a fork. Using a fork or potato masher, smash the tomatoes to pop open and juice runs onto pan.
- Plate the fish and vegetables, squeeze lemon juice on top of fish, and then top with the crushed tomatoes and garlic. Top with olives and basil leaves and serve with lemon slices, if desired.
Notes
Recommended equipment; Baking sheet, parchment or foil, fork or masher
- Prep Time: 15
- Cook Time: 20
- Category: Cod