Seared Cod with Lemon Herb Roasted Vegetables

Instructions

1. 1

   Toss diced zucchini, yellow squash, and red onion with 2 tablespoons olive oil, fresh thyme, salt, and pepper on a sheet pan, then roast at 425°F for 8 minutes.

2. 2

   While vegetables start cooking, pat cod fillets dry and rub with remaining olive oil, lemon zest, salt, and pepper.

3. 3

   Push roasted vegetables to the sides of the pan, place cod fillets in the center, and roast for 6-7 minutes until fish is opaque and flakes easily.

4. 4

   Squeeze fresh lemon juice over the entire pan and serve immediately.