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.