2 medium zucchini, cut into wedges
2 medium red onions, cut into wedges
3 medium tomatoes, cut into wedges
1/4 cup pitted kalamata olives
4 tablespoons olive oil, divided use
4 6-ounce thick cod fillets, skin removed
1 small garlic clove, crushed
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/2 cup roughly chopped flat-leaf parsley

Preheat the oven to 425°F.

Toss the zucchini, onion, tomato and olives with 1 tablespoon of the oil in a baking dish; season with salt & freshly cracked pepper. Place in the oven and bake for 25-30 minutes until tender and beginning to caramelize at edges.

Place fish on flat surface. Brush another tablespoon of the oil over the fish and sprinkle with salt & pepper. Open the oven door and place fish fillets on top of the vegetables. Cook 8 minutes, until cooked through.

Whisk together the garlic, lemon juice, mustard and remaining oil to make a dressing. Transfer the fish and vegetables to dinner plates and drizzle with the dressing and scatter with chopped parsley.

Makes 4 servings.

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Filed under: Entree • Low Carb Recipes • Quick Recipes • Seafood

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