Baked Cod with Lemon and Herbs

Name: Baked Cod with Lemon and Herbs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 clove Garlic; 180 g Rice; 45 ml Olive oil; 1 pinch Salt; 2 unit Lemon; 1 pinch Pepper; 400 g Zucchini; 15 g Parsley; 200 g Cherry tomatoes; 4 unit Cod Fillet

Mediterranean French Main course Other

A light complete meal: oven-baked cod with zucchini and cherry tomatoes, served over lemon-and-parsley rice.

Servings

Minutes

Ingredients

Dietary summary — not suitable for vegetarian, vegan

Free fromGluten, Lactose, Alcohol, Pork
Not suitable forVegetarian, Vegan

15 min

Preparation

20 min

Cooking

Ingredients

Garlic

2 clove(s)

Rice

180 g

Olive oil

45 ml

Salt

1 pinch(es)

Lemon

2 piece(s)

Pepper

1 pinch(es)

Zucchini

400 g

Parsley

15 g

Cherry tomatoes

200 g

Cod Fillet

Meat

4 piece(s)

Preparation steps

1. Preheat the oven to 200°C (400°F). Bring a pot of salted water to a boil for the rice.

2. Pat the cod fillets dry. Wash the zucchini and slice into half-moons. Finely chop the garlic and parsley.

3. In a bowl, mix olive oil, juice of one lemon, garlic and half the parsley. Season with salt and pepper.

4. Arrange fillets in an ovenproof dish. Scatter zucchini and cherry tomatoes around the fish. Slice the second lemon thinly and place on top. Drizzle with the lemon-herb sauce.

5. Bake 15–20 minutes until opaque and flaky.

6. While the fish bakes, cook 180 g of rice in the boiling water according to package directions (~12 minutes).

7. Serve the fish and vegetables over the rice, sprinkle with remaining parsley and a drizzle of lemon.

Per serving

425 kcal

Calories

33 g

Protein

43 g

Carbs

13 g

Fat