Mediterranean Baked Cod with Roasted Zucchini and Chickpea Salad

Healthy recipe · Dinner

30 min1 serving450 kcal

A balanced dinner recipe with clear preparation steps and practical nutrition values.

450kcal

Calorie balance

Macros per serving

Estimated calorie contribution from protein, carbohydrates and fats.

Protein35 g · 32% kcal

Carbohydrates40 g · 37% kcal

Fats15 g · 31% kcal

Prepare

Cook

1
Preheat oven to 200°C (400°F).
2
Toss sliced zucchini with 1/2 tbsp olive oil, oregano, salt, and pepper. Roast for 15 minutes.
3
Season cod fillet with salt, pepper, and a squeeze of lemon juice. Bake for 12-15 minutes, or until cooked through.
4
While cod and zucchini are cooking, rinse chickpeas. Halve cherry tomatoes and thinly slice red onion.
5
In a bowl, combine roasted zucchini, chickpeas, tomatoes, red onion, and remaining olive oil. Season with salt, pepper, and lemon juice.
6
Serve baked cod with the chickpea and zucchini salad.

At a glance

Calories450kcal

Protein35g

Carbs40g

Fats15g

Ingredient detail

Reference values for the main ingredients used in this recipe.

Ingredient	kcal	Protein	Carbs	Fats
Cod Fillet	90	20 g	0 g	1 g
Zucchini	17	1 g	3 g	0 g
Canned Chickpeas	164	9 g	27 g	2 g
Cherry Tomatoes	18	1 g	4 g	0 g
Red Onion	40	1 g	9 g	0 g
Olive Oil	884	0 g	0 g	100 g