Whole30-compliant Low FODMAP Lemon Cod Sheet Pan Meal is filled with roasted Mediterranean veggies and fresh lemon.
Ingredients
2 cup chopped
Zucchini
(diced)
1 cup slices
Summer squash
(diced)
1 medium pepper(s)
Red bell pepper
(diced)
1/3 cup
Kalamata olives
3 tbsp
Extra virgin olive oil, garlic-infused
1 medium
Lemon
(juice and zest of)
681 gm
Atlantic Cod
(fillets)
Instructions
Preheat oven to 400°F. Line a baking sheet with optional aluminum foil.
In a large bowl, toss together diced zucchini, summer squash, bell pepper, olives, 2 Tbsp. olive oil and half of the lemon zest. Set aside.
In a separate bowl, whisk together remaining 1 Tbsp. olive oil, remaining lemon zest and lemon juice. Set aside
Place cod on the baking tray. Pour half lemon-olive oil mixture over fish. Flip and repeat with remaining liquid. Add vegetables to the tray, spreading evenly into one layer.
Bake for 15 minutes or until fish is done and flakes easily with a fork. Serve.
