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Baked Cod with Summer Vegetables

Serves 4
Time 35 min
Baking mild, flaky cod with summer veggies produces wonderfully moist and flavorful results. You can substitute other thick fish fillets for the cod - ask our fishmongers for an alternative.
Ingredients
  • 4 (6.0-ounce) cod fillets
  • 2 tablespoons extra-virgin olive oil, divided
  • 3/4 teaspoon fine sea salt, divided
  • 1 large tomato, diced
  • 1 green bell pepper, diced
  • 1 yellow squash or zucchini, diced
  • 1/2 cup pitted Kalamata olives, halved
  • 4 cloves garlic, finely chopped
  • 1/2 teaspoon ground black pepper
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Method

Preheat the oven to 400°F. Brush cod with 1 tablespoon of the oil, sprinkle with 1/4 teaspoon of the salt and place in a 9x13-inch baking dish. 

In a large bowl, combine tomato, bell pepper, squash, olives, garlic and black pepper. 

Sprinkle with remaining 1 tablespoon olive oil and 1/2 teaspoon salt and toss to combine. 

Spoon mixture over cod and bake until vegetables are tender and fish is just cooked through, 20 to 25 minutes.

 Serve the cod and vegetables with some of the juices in the pan spooned over the top.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 4 (6.0-ounce) cod fillets
  • 2 tablespoons extra-virgin olive oil, divided
  • 3/4 teaspoon fine sea salt, divided
  • 1 large tomato, diced
  • 1 green bell pepper, diced
  • 1 yellow squash or zucchini, diced
  • 1/2 cup pitted Kalamata olives, halved
  • 4 cloves garlic, finely chopped
  • 1/2 teaspoon ground black pepper
Shop with Prime

Exclusively for Prime members in select ZIP codes.