Instructions

Follow the steps and taste along the way.

1. Preheat the oven

   Preheat the oven to 210 °C. Prepare a small baking dish or line it with parchment paper so the vegetables do not stick, even with the smaller amount of oil.

   

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 olive oil, garlic, oregano, smoked paprika, lemon zest, 1 g of salt, and half of the pepper.

   

3. Partially roast the vegetables and chickpeas

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

   

4. Add the cod and finish baking

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

   

5. Finish with lemon and parsley

   Remove the baking dish from the oven. Drizzle the vegetables with lemon juice and sprinkle with parsley, then gently toss. Divide the cod and vegetables between two servings and serve warm.