Lemon-Herb Baked Cod with Roasted Zucchini and Farro
Prep 20 min · Cook 25 min · Serves 4 · medium
Free on iPhone
Tender baked cod seasoned with bright lemon and fragrant herbs, served over a bed of fluffy farro and roasted zucchini for a well-balanced, high-protein GLP-1 friendly meal.
Ingredients
- 1 1/2 lbs cod fillets, about 4 fillets
- 1 cup farro, dry, uncooked
- 3 medium zucchini, cut into 1-inch pieces
- 2 tbsp olive oil, divided
- 2 tbsp lemon juice
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- 1
Preheat oven to 400°F. Toss the zucchini pieces with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, stirring halfway, until tender and lightly browned.
- 2
In a medium saucepan, cook the farro according to package instructions. Fluff with a fork when done.
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