Instructions

Follow the steps and taste along the way.

1. Preheat the oven

   Preheat the oven to 210 °C. Get a small baking dish ready, large enough to hold the vegetables in a single layer.

   

2. Prepare the vegetables

   Cut the zucchini into pieces about 1.5 cm thick, halve the tomatoes, and cut the onion into wedges. Finely chop the garlic and halve the olives. In the baking dish, toss the vegetables, chickpeas, and olives with the oil, garlic, oregano, smoked paprika, lemon zest, 1 g of salt, and half the pepper.

   

3. Partially roast the chickpeas and vegetables

   Place the dish in the oven and roast the vegetables for 15 minutes. The zucchini should start to soften around the edges and the tomatoes should release their juices, but they should not fall apart completely.

   

4. Finish baking the cod

   Pat the fillets dry, cut them into two pieces, and season with the remaining 0.5 g of salt and the rest of the pepper. Place them on top of the partially roasted vegetables and bake for another 12–14 minutes. The cod is ready when it flakes easily and its center reaches 63 °C.

   

5. Season and serve

   Remove the dish from the oven. Divide the lemon juice and parsley between the two servings and gently toss the vegetables. Serve immediately, while the cod is warm and the vegetables are still lightly roasted on the surface.