This is a handy one-pot dinner with good-for-you ingredients. The cod absorbs the flavors of the vegetables that are a good source of carotenoids to protect your eyes. Add extra veggies like green beans to complement the dish and please the eye.
| 4 | Cod fillets (6 ounces each), skinned |
| 1 | Lemon, halved |
| 2 teaspoons | Engage Organics Garlicsaltless |
| 2 tablespoons | Extra-virgin olive oil |
| 2 small | Onions, chopped (2 cups) |
| 1 small | Zucchini, thinly sliced (2 cups) |
| 4 medium | Ripe tomatoes, thinly sliced |
| 1 teaspoon | Engage Organics Tuscany Mix |
| 1 teaspoon | Engage Organics Lemon Pepper |
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Preheat oven to 400 degrees.
Place cod fillets in glass dish. Squeeze lemon juice on top and sprinkle with Engage Organics Garlicsaltless.
Refrigerate for 30 minutes.
Heat 1 tablespoon oil in a medium Dutch oven over medium heat.
Add onions; cook until golden brown, about 12 minutes. Remove from heat.
Top with the zucchini, tomatoes, and Engage Organics Tuscany Mix. Drizzle with remaining oil. Sprinkle with Engage Organics Lemon Pepper.
Bake covered for 10 minutes. Baste with the juices, and bake, uncovered for 15 minutes more.
This is a handy one-pot dinner with good-for-you ingredients. The cod absorbs the flavors of the vegetables that are a good source of carotenoids to protect your eyes. Add extra veggies like green beans to complement the dish and please the eye.
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