4 (6-ounce) cod fillets
2 tablespoons extra-virgin olive oil, divided
3/4 teaspoon fine sea salt, divided
1 large tomato, diced
1 green bell pepper, diced
1 yellow squash or zucchini, diced
1/2 cup pitted Kalamata olives, halved
4 cloves garlic, finely chopped
1/2 teaspoon freshly ground black pepper
Preheat oven to 400°F. Brush cod with 1 tablespoon oil, sprinkle with 1/4 teaspoon salt and place in a 9- x 13-inch baking dish. In a large bowl, combine tomato, bell pepper, squash, olives, garlic and black pepper. Sprinkle with remaining 1 tablespoon olive oil and 1/2 teaspoon salt and toss to combine. Spoon mixture over cod and bake until vegetables are tender and fish is just cooked through, 20 to 25 minutes. Serve the cod and vegetables with some of the juices in the pan spooned over the top.
Nutrition - Per serving: 310 calories (120 from fat), 13g total fat, 1.5g saturated fat, 95mg cholesterol, 840mg sodium, 6g total carbohydrate (1g dietary fiber, 3g sugar), 40g protein
Baking mild, flaky cod with summer veggies produces wonderfully moist and flavorful results. You can substitute other thick fish fillets for the cod.