Roasted Cod With Zucchini Fennel & Onion Recipe

Recipe By Slurrp

This roasted cod with zucchini, fennel, and onion is a delicious and healthy dish that is perfect for a light dinner. The cod is seasoned with a blend of herbs and spices, then roasted to perfection. The zucchini, fennel, and onion add a flavorful and colorful touch to the dish. This recipe is easy to make and can be ready in under 30 minutes. Serve the roasted cod with a side of steamed rice or a fresh salad for a complete meal.

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Roasted Cod With Zucchini Fennel & Onion
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Ingredients for Roasted Cod With Zucchini Fennel & Onion Recipe

  • 1 Cod Fillets
  • 1/4 teaspoon Paprika
  • 0.13 teaspoon Garlic Powder
  • 0.13 teaspoon Dried Thyme
  • As required Salt And Black Pepper, To Taste
  • 1/2 Zucchini, Sliced
  • 1/4 Fennel Bulb, Sliced
  • 1/4 Onion, Sliced
  • 1/2 tablespoon Olive Oil
  • as required Fresh Herbs For Garnish

Directions: Roasted Cod With Zucchini Fennel & Onion Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C).
  • STEP 2.In a small bowl, mix together the paprika, garlic powder, dried thyme, salt, and black pepper.
  • STEP 3.Place the cod fillets on a baking sheet lined with parchment paper. Sprinkle the spice mixture evenly over the fillets.
  • STEP 4.Arrange the zucchini, fennel, and onion around the cod fillets on the baking sheet.
  • STEP 5.Drizzle olive oil over the vegetables and season with salt and black pepper.
  • STEP 6.Roast in the preheated oven for 15-20 minutes, or until the cod is cooked through and the vegetables are tender.
  • STEP 7.Serve the roasted cod with the zucchini, fennel, and onion, and garnish with fresh herbs if desired.

Cooking Tips

  • Make sure to pat the cod fillets dry before seasoning them to ensure a crispy exterior.
  • Feel free to adjust the seasoning according to your taste preferences.
  • You can add a squeeze of lemon juice over the roasted cod for a burst of freshness.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
  • To reheat, place the cod and vegetables in a baking dish and warm in a preheated oven at 350°F (175°C) until heated through.
  • Serve the roasted cod with zucchini, fennel, and onion as a main dish with a side of rice or quinoa.
Nutrition
value
178
calories per serving
7 g Fat15 g Protein6 g Carbs3 g FiberOther

Current Totals

  • Fat
    7g
  • Protein
    15g
  • Carbs
    6g
  • Fiber
    3g

MacroNutrients

  • Carbs
    6g
  • Protein
    15g
  • Fiber
    3g

Fats

  • Fat
    7g

Vitamins & Minerals

  • Calcium
    81mg
  • Iron
    2mg
  • Vitamin A
    272mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    35mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    11mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    62mg
  • Manganese
    < 1mg
  • Phosphorus
    188mg
  • Selenium
    30mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp