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Baked Cod with Roasted Vegetables and Herbs
This baked cod recipe features roasted vegetables and herbs, providing a nutritious and flavorful meal. It's designed to be low histamine and low FODMAP, making it suitable for individuals with specific dietary needs.
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.
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