Lemon Garlic Cod with Roast Vegetables

This delicious dish marries sweet and briny cod with a lemony, garlic-caper sauce. A side of simply roasted zucchini and onion round out this elegant weekday meal. Our filet was particularly large (1 ½ inches thick). If you have smaller cod filets, you may want to knock a couple minutes off the overall cooking time.

Lemon Garlic Cod with Roast Vegetables

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.

Servings: 4
Time: 15 minutes
Difficulty: 20 minutes
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Ingredients

1 lb cod skinless cod filet
1 tbsp olive oil, plus 1 tbsp divided
2 garlic cloves, minced
½ tsp lemon zest
1 tsp finely chopped capers
2 small zucchini, chopped
½ onion, thinly sliced
¼ tsp red pepper flakes
2 tsp fresh lemon juice

Directions

1) Pat cod dry and season with kosher salt and ground black pepper. Arrange cod on a greased roasting rack set within a Suvie pan.

2) In a small bowl, stir together 1 tbsp olive oil, 2 minced garlic cloves, ½ tsp lemon zest, and 1 tsp capers. Spoon mixture over the cod. Place cod in the bottom zone of Suvie.

3) In a separate Suvie pan, stir together 2 chopped zucchini, ½ onion, 1 tbsp remaining olive oil, ½ tsp kosher salt, ½ tsp ground black pepper, and ¼ tsp red pepper flakes. Place pan in the top zone of Suvie, input settings, and cook now.

Suvie Cook Settings

Bottom Zone: Roast at 350°F for 20 minutes

Top Zone: Roast at 400°F for 20 minutes

4) Remove pans from Suvie. Divide cod into 4 portions and serve with roasted zucchini and onions. Drizzle each serving with fresh lemon juice just before serving.

Nutrition

Nutritional Information per serving (4 servings per recipe): Calories 170, Total Fat 8g, Total Carbohydrates 3g, Total Sodium 370mg, Total Protein 21g.