Cod with ovenbaked vegetables

2 cod fillets

1 zucchini, sliced

1 red bell pepper, chopped

1 yellow onion, cut into wedges

2 cloves garlic, minced

3 tbsp olive oil

1 tsp dried thyme

Salt and freshly ground black pepper

Lemon wedges for serving

Preheat the oven to 200 °C (390 °F).

Toss the zucchini, bell pepper, onion, and garlic with olive oil, thyme, salt, and pepper.

Spread the vegetables evenly on a baking sheet and roast them for 15 minutes.

Remove the baking sheet from the oven, place the cod fillets on top, season them lightly, and return them to the oven.

Bake for another 15–20 minutes until the cod flakes easily and the vegetables are tender.

Serve warm with lemon wedges.