Baked Cod with Zucchini and Cherry Tomatoes

Juicy baked cod on zucchini and cherry tomatoes, with garlic, olive oil and fresh basil. A light, quick main course from one sheet pan.

By yumbelo · 2 servings · 30 minutes

Ingredients

• 300 g cod fillet
• 1 pc zucchini
• 250 g cherry tomatoes
• 1 pc garlic clove
• 2 tbsp olive oil
• 1 pc lemon (organic, zest and juice)
• 0.5 bunch basil
• salt
• pepper

Method

1. Preheat the oven to 200 °C conventional heat and line a baking tray with baking paper.
2. Halve the zucchini lengthwise and cut into thin half-moons. Halve the cherry tomatoes and finely chop the garlic clove.
3. Toss the zucchini, tomatoes and garlic with 1 tbsp olive oil, salt and pepper and spread them out on the tray. Roast in the oven for about 10 minutes.
4. Pat the cod dry, divide it into two portions and brush with salt, pepper and the remaining olive oil.
5. Take the tray out of the oven, place the fish between the roasted zucchini and tomatoes and bake for another 12 to 15 minutes, until it flakes easily.
6. Scrub the lemon under hot water, zest it and squeeze out the juice. Roughly tear the basil.
7. Drizzle the fish with lemon zest and juice, sprinkle with basil and serve immediately.