Back to recipes
Baked Cod with Roasted Vegetables
This baked cod recipe features roasted vegetables and fresh herbs, offering a nutritious and flavorful meal. It is designed to be low histamine and low FODMAP, making it a suitable option for those with dietary sensitivities.
40 min1 servingsmediterraneanmain course
pescetarian
mediterranean
Nutrition Facts
Per serving
Calories461
% Daily Value*
Total Fat 34g43%
Saturated Fat 5g27%
Trans Fat 0g
Cholesterol 36mg12%
Sodium 565mg25%
Total Carbohydrate 23g8%
Dietary Fiber 5g20%
Total Sugars 9g
Protein 16g33%
Calcium 108mg8%
Iron 1.8mg10%
Potassium 1045mg22%
Vitamin A 914mcg102%
Vitamin C 24mg27%
Vitamin B6 0.16mg9%
Vitamin E 7.1mg47%
Vitamin K 21mcg18%
Magnesium 72mg17%
Zinc 1.1mg10%
Folate 48mcg12%
Estimated nutrition — not all ingredients could be calculated.
* Percent Daily Values are based on a 2,000 calorie diet.
Ingredients
- 4 oz cod
- 0.5 cup carrot
- 0.5 cup zucchini
- 0.25 cup bell pepper
- 2 tbsp olive oil
- 1 tsp thyme
- 1 tsp rosemary
- to taste sea salt
- to taste peppers
Instructions
- 1Preheat oven to 400°F (200°C).
- 2Cut carrots, zucchini, and bell pepper into bite-sized pieces.
- 3Toss vegetables with olive oil, fresh thyme, fresh rosemary, sea salt, and black pepper.
- 4Place vegetables on a baking sheet and bake for 20 minutes.
- 5Place cod fillet on top of the roasted vegetables.
- 6Bake for another 10-15 minutes, or until cod is cooked through.
Your first recipes, tailored to you.
Tell Nora about your dietary needs and she'll start building your personalized recipe collection right away.
Take the 2-min quiz