Title: Baked Cod with Zucchini and Tomatoes
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 2
Ingredients:
– 2 cod fillets (about 6 ounces each)
– 1 medium zucchini, sliced into half-moons
– 1 cup cherry tomatoes, halved
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1 teaspoon lemon juice
– Salt and pepper to taste
– Fresh basil leaves for garnish 
Instructions:
1. Preheat the oven to 400 degrees Fahrenheit.
2. In a large mixing bowl, combine the sliced zucchini and halved cherry tomatoes.
3. Drizzle the vegetables with 1 tablespoon of olive oil, then add minced garlic, oregano, salt, and pepper. Toss to coat evenly.
4. Spread the vegetable mixture evenly in a baking dish to create a bed for the cod.
5. Pat the cod fillets dry with a paper towel and season both sides with salt and pepper.
6. Place the seasoned cod fillets on top of the zucchini and tomatoes in the baking dish.
7. Drizzle the remaining tablespoon of olive oil and lemon juice over the cod.
8. Bake in the preheated oven for about 20 to 25 minutes or until the fish is cooked through and flakes easily with a fork.
9. Remove from the oven and let it cool for a couple of minutes.
10. Garnish with fresh basil leaves before serving.
Enjoy your healthy, low-carb, and sugar-free lunch that’s perfect for those managing diabetes!
