Ingredients:

  • 2 cups cherry tomatoes, halved
  • 1 medium red onion, sliced into wedges
  • 1 large yellow bell pepper, chopped into 1-inch pieces
  • 1 medium zucchini, sliced into half-moons
  • 3 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • ½ tsp kosher salt
  • ¼ tsp cracked black pepper
  • 1.5 lb cod fillets
  • 2 tbsp melted unsalted butter
  • 3 cloves garlic, minced
  • 1 lemon, half sliced into rounds, half juiced
  • ½ tsp paprika
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp extra virgin olive oil

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper.
  2. In a large bowl or directly on the pan, toss the cherry tomatoes, red onion, bell pepper, and zucchini with 3 tbsp olive oil, oregano, salt, and pepper.
  3. Spread the vegetables into an even layer on the pan, leaving four clear spaces for the fish fillets.
  4. Pat the cod fillets completely dry with paper towels to ensure a better sear.
  5. In a small bowl, whisk together melted butter, minced garlic, lemon juice, paprika, salt, and pepper.
  6. Spoon the garlic butter mixture evenly over the top of each cod fillet.
  7. Nestle the seasoned cod fillets into the gaps between the vegetables and place a lemon slice on top of each fillet.
  8. Bake for 15–20 minutes until the fish is opaque and flakes easily with a fork and tomatoes have released their juices.
  9. Remove from the oven, drizzle with 1 tbsp fresh olive oil, and sprinkle with chopped parsley and a final pinch of black pepper.