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Roasted Cod With Tomatoes, Zucchini, And Olives

Roasted Cod With Tomatoes, Zucchini, And Olives
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Summary
  • Servings
    4 Servings
  • Serving size
    1 cod fillet + 1/2 cup of vegetables
Dinner Lunch Main Dish Seafood
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 cod fillet + 1/2 cup of vegetables
  • Amount per serving Calories 215

  • Total Fat 9g
    • Saturated Fat 1.3g
  • Cholesterol 50mg
  • Sodium 155mg
  • Total Carbohydrate 12g
    • Dietary Fiber 3g
    • Total Sugars 6g
  • Protein 23g

Choices/Exchanges: 1/2 Fat

Dinner Lunch Main Dish Seafood
Ingredients

Ingredients

  • roma (plum) tomatoes (diced)
    1 cup
  • large zucchini (diced)
    2
  • yellow onion (sliced)
    1
  • salt, to taste
    1
  • Freshly ground black pepper, to taste
    1
  • Extra Virgin Olive Oil
    2 tbsp
  • garlic (chopped)
    2 clove
  • Kalamata olives (pitted and diced)
    1/4 cup
  • basil (chopped)
    1/4 cup
  • cod filets (4-6 ounce each)
    4
  • Juice of 1 lime
    1

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Directions

Directions

  1. Preheat oven to 425°F.

  2. Place tomatoes, zucchini, and onion in a large baking dish, and season with salt and pepper. Drizzle with olive oil, and roast for about 20 minutes or until vegetables are tender.

  3. Remove from oven, and stir in garlic, olives, and basil. Place cod fillets on top of vegetables, and sprinkle with salt and pepper. Drizzle with lime juice. Return to oven. Bake for about 15 minutes, until fish is cooked through.

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