Baked Cod in Parchment with Vegetables and Lemon

1. 1 Cod filletpack 600 g ≈ $9.00 170 g
2. 2 Zucchini≈ $3.00 per kg 120 g
3. 3 Cherry tomatoespack 250 g ≈ $2.50 80 g
4. 4 Lemon≈ $4.65 per kg 30 g
5. 5 Olive oil 8 ml
6. 6 Dried thyme 1 g
7. 7 Salt 2 g
8. 8 Ground black pepper 1 g

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

Method

1. Preheat the oven to 400°F (200°C).

2. Slice the zucchini² into thin half-moons, halve the cherry³ tomatoes, and cut the lemon⁴ into thin rounds.

3. Arrange the vegetables on a sheet of parchment paper, season with salt, and drizzle with half the olive oil.

4. Place the cod¹ fillet on top, season with salt and pepper, sprinkle with thyme, and cover with lemon⁴ slices.

5. Drizzle with the remaining oil, tightly fold the parchment into a packet.

6. Bake for 18 minutes at 400°F (200°C) until the fish is opaque and flakes easily with a fork.

7. Carefully open the packet, let the steam escape, and serve with the baking juices.

In short

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