A delightful and healthy dish featuring roasted cod with a medley of Mediterranean vegetables and almonds.
Preheat your oven to 220°C (425°F).
Ensure the oven is fully preheated to achieve even cooking.
Prepare the vegetables by slicing the zucchini, red bell pepper, and onion into bite-sized pieces.
Cut the vegetables into similar sizes for even roasting.
Place the vegetables in a roasting pan and add the minced garlic. Drizzle with olive oil and toss to coat evenly.
Mix the vegetables well to ensure they are evenly coated with oil and garlic.
Nestle the cod fillets among the vegetables and lightly season with salt and pepper.
Ensure the cod fillets are in contact with the pan for even cooking.
Sprinkle the sliced almonds over the top and place lemon wedges around the pan.
The almonds will toast slightly during cooking, adding a nutty flavor.
Cover the pan with aluminum foil and bake for 10 minutes. Remove the foil and bake for an additional 10-15 minutes until the fish flakes easily with a fork.
Removing the foil allows the vegetables to caramelize slightly for added flavor.
Serve the roasted cod and vegetables warm, garnished with additional lemon wedges if desired.
Serve immediately to enjoy the dish at its best.
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