Mediterranean Baked Cod with Roasted Vegetable Couscous
Prep 20 min · Cook 30 min · Serves 4 · medium
Flaky baked cod fillet seasoned with a zesty Mediterranean herb crust, served over a colorful bed of roasted vegetables and fluffy couscous. This light and protein-rich meal is perfect for supporting GLP-1 medication management.
Ingredients
- 4 6-oz cod fillets, wild-caught
- 1 cup couscous, whole wheat
- 2 medium zucchini, diced
- 1 medium bell pepper, diced, any color
- 1 pint cherry tomatoes, halved
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tbsp lemon zest
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- 1
Preheat oven to 400°F.
- 2
In a large bowl, toss the diced zucchini, bell pepper, and cherry tomatoes with 1 tablespoon of olive oil, garlic, salt, and pepper. Spread the vegetables out on a baking sheet and roast for 20-25 minutes, until tender and lightly charred.
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