Title: Baked Cod with Zucchini and Tomato Salsa
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 2
Ingredients:
– 2 cod fillets
– 1 medium zucchini, diced
– 1 cup cherry tomatoes, halved
– 2 tablespoons olive oil
– 1 teaspoon garlic powder
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Fresh basil leaves for garnish
– Lemon wedges for serving 
Instructions:
1. Preheat the oven to 400°F (200°C). Line a baking dish with parchment paper for easier cleanup.
2. In a mixing bowl, combine the diced zucchini and halved cherry tomatoes. Drizzle with one tablespoon of olive oil and sprinkle with salt, pepper, and half of the garlic powder. Toss to coat the vegetables evenly.
3. Place the cod fillets in the prepared baking dish. Drizzle with the remaining tablespoon of olive oil and season with the rest of the garlic powder, dried oregano, salt, and pepper.
4. Spread the zucchini and tomato mixture evenly over the cod fillets.
5. Bake in the preheated oven for about 15-20 minutes, or until the cod is opaque and flakes easily with a fork, and the vegetables are tender.
6. Remove from the oven and let it cool slightly. Garnish with fresh basil leaves and serve with lemon wedges on the side.
Enjoy your healthy and delicious Baked Cod with Zucchini and Tomato Salsa, perfect for a diabetic-friendly dinner!
