Clean recipe · pinchofnom.com
Baked Cod Provencal
Original recipe: pinchofnom.com
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Ingredients
- 2 skinless boneless cod fillets around 120g each
- 1 red onion peeled
- 1 red pepper seeds removed
- 1 yellow pepper seeds removed
- 1 courgette
- 2 large vine tomatoes
- 1 tbsp balsamic vinegar
- 1 tsp garlic granules
- 1 tsp Herbs de Provence
- 8 olives halved
- 1/2 a lemon zested and cut into wedges
- salt and freshly ground black pepper
- low calorie cooking spray
Instructions
- Gluten Free
- Dairy Free
- Prep Time 10 MINS
- Cook Time 25 MINS
- KCals 206
- Carbs 17G
- 2 skinless boneless cod fillets around 120g each
- 1 red onion peeled
- 1 red pepper seeds removed
- 1 yellow pepper seeds removed
- 1 courgette
- 2 large vine tomatoes
- 1 tbsp balsamic vinegar
- 1 tsp garlic granules
- 1 tsp Herbs de Provence
- 8 olives halved
- 1/2 a lemon zested and cut into wedges
- salt and freshly ground black pepper
- low calorie cooking spray
- Pre-heat the oven to 200ºC
- Dab the cod fillets dry with a piece of kitchen towel, then rub in the lemon zest and season with salt and pepper. Set to one side.
- Cut the peppers, onions, courgette and tomatoes into evenly sized 3cm chunks. Place in a bowl and spray well with low calorie cooking spray.
- Add the garlic granules, herbs, and some salt and pepper, and toss around until the vegetables are well coated. Drizzle over the balsamic vinegar.
- Spray the dish or baking sheet with low calorie cooking spray and then spread the vegetables out in an even layer.
- Place in the oven and cook for 15 minutes.
- After 15 minutes, remove from the oven and give a good shake. Scatter over the olives, lay the cod fillets on the vegetables and return to the oven for 10-12 minutes, depending on the thickness of your cod.
- Divide between 2 warmed plates and serve garnished with the remaining lemon wedges.