Recipe Details

Roasted Cod with Tomatoes, Zucchini, and Olives

Number of Servings: 4

Serving Size: 1 cod fillet and 1/2 cup of vegetables

Amy Riolo, also known as "Cook to the Kings," presents a delicious, Roman-inspired fish dish. Worried that you won't be able to use the fish you found on sale while it's still fresh? Amy shares a tip for making the most of fish discounts without letting your fish go bad.

Name: Amount:
Roma tomatoes, diced 1 cup
zucchini, diced 2 large
yellow onion, sliced 1
Salt, to taste
Freshly ground black pepper, to taste
extra-virgin olive oil 2 Tbsp
garlic cloves, chopped 2
kalamata olives, pitted and diced 0.25 cup
basil, chopped 0.25 cup
cod fillets (4-6 oz each) 4
Juice of lime 1

Preheat oven to 425°F.


Place tomatoes, zucchini, and onion in a large baking dish and season with salt and pepper. Drizzle with olive oil and roast for about 20 minutes, or until vegetables are tender.


Remove from oven, stir in garlic, olives, and basil. Place cod fillets on top of vegetables and sprinkle with salt and pepper. Drizzle with lime juice. Return to oven. Bake for about 15 minutes, until fish is cooked through.

Nutritional Information (per serving)
Calories 215
Calories from Fat 80
Total Fat 9g
Saturated Fat 1g
Cholesterol 50mg
Sodium 155mg
Potassium n/a
Carbohydrates 39g
Dietary Fiber 3g
Sugars 6g
Protein 23g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 2 Vegetable 3 Lean Meat 1/2 Fat