Dill & Thyme Cod with Zesty Tomatoes

Ingredients

• 2 fillets alaskan cod
• 1 medium zucchini
• 1 cup italian plum tomato
• 2 cloves garlic
• 0.25 cup red onion
• 2 tbsp dill
• 1 tbsp parsley
• 1 tsp fresh thyme leaves
• 2 tbsp extra virgin olive oil
• 1 tsp white wine vinegar
• 0.5 tsp kosher salt
• 0.25 tsp black pepper
• 0.25 tsp red pepper flakes
• 0.25 cup feta cheese
• 0.5 tsp oregano
• 0.5 yellow bell pepper

Instructions

1. 1Preheat oven to 400°F (200°C). Prepare two large sheets of parchment paper.
2. 2Divide zucchini, Italian plum tomatoes, red onion, and yellow bell pepper evenly between the center of each parchment sheet. Top each vegetable bed with an Alaskan cod fillet.
3. 3Sprinkle the cod and vegetables with minced garlic, fresh dill, parsley, fresh thyme leaves, oregano, kosher salt, black pepper, and red pepper flakes. Drizzle each packet with extra virgin olive oil and white wine vinegar, then scatter crumbled feta cheese over the top.
4. 4Fold the parchment paper over the fish and vegetables, then crimp the edges tightly to create a sealed packet. Place packets on a baking sheet.
5. 5Bake for 12-15 minutes, or until the cod is opaque and flakes easily. Carefully open packets before serving.