Baked Cod in Foil with Vegetables

1. 1 Cod filletpack 600 g ≈ $9.00 180 g
2. 2 Zucchini≈ $3.00 per kg 100 g
3. 3 Bell peppers≈ $6.00 per kg 70 g
4. 4 Tomatoes≈ $4.67 per kg 80 g
5. 5 Lemon≈ $4.70 per kg 15 g
6. 6 Olive oil 6 ml
7. 7 Dillpack 50 g ≈ $1.80 4 g
8. 8 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preheat oven to 400°F (200°C). Slice zucchini² into ½-inch rounds, bell³ pepper into strips, and tomatoes⁴ into wedges; finely chop dill⁷.

2. On a sheet of foil, arrange zucchini² and bell³ pepper in a single layer, season with half the salt, and drizzle with half the oil.

3. Season the cod¹ with the remaining salt, place it over the vegetables, top with tomatoes⁴, a splash of lemon⁵ juice, and the rest of the oil.

4. Seal the foil edges tightly to form a closed packet and transfer to a baking tray.

5. Bake at 400°F (200°C) for 25 minutes: the fish should flake easily with a fork, and the zucchini² should be tender.

6. Carefully open the packet, let the steam escape, sprinkle with dill⁷, and serve immediately.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.