Oven Roasted Cod with Zucchini and Tomato Ragout

This was SO simple and delicious! it will definitely be making the rotation on the meal plan!

Ingredients:

For Oven Roasted Cod:

1 Tablespoon of Olive Oil
4 (6oz) Cod Fillets
1/2 teaspoon of salt
1/4 teaspoon of pepper

For Zucchini and Tomato ragout:

2 medium Italian green zucchini, cut into 1/4 inch slices
2 cups of chopped tomatoes
1/4 medium yellow onion, thinly sliced
2 Tablespoons of olive oil
1/2 lemon squeezed
2 cloves of garlic, minced
2 teaspoons dried Oregano
1/2 teaspoon of salt
1/4 teaspoon black pepper
1/2 lemon for squeezing


Directions:

For Oven Roasted Cod:

1. Preheat Oven to 450 degrees and place oven racks in the top third and center of the oven.
2. Brush cod with olive oil and season with salt and pepper and set aside.

For zucchini and tomato ragout:

1. In a medium bowl, toss zucchini, tomatoes, and onion with olive oil, lemon juice, garlic, and salt & pepper.
2. In a shallow baking dish, arrange the vegetables in an even layer. Place into the oven on the middle rack and roast for 10 minutes.
3. After 10 minutes, remove from the oven and place fish on top of the vegetables and return to the top rack of the oven and roast the cod for 7-10 minutes depending on the thickness of your fish. Cod is done when it can be easily flaked through the center with a fork.
4. Finish the fish with a squeeze of fresh lemon juice and serve with brown or long grain wild rice.

Enjoy! :)