Prep & Bake Greek Lemon Cod
Includes recyclable aluminum trays
- Wheat
- Soy
- Fish
- Eggs
Rainbow trout topped with sun-dried tomato is roasted until flaky and tender, then finished with bright lemon zest. Roasted zucchini half-moons provide a caramelized contrast, while creamy garlic aioli ties everything together. The genius move? Toasted ciabatta gets drizzled with savory pan drippings for an irresistible finishing touch. Plus, you’ll roast everything in our recyclable oven trays so cleanup is a breeze!
Ingredients
1 unit
Ciabatta
(Contains: Wheat, Soy)
1 unit
Zucchini
2 unit
Oven-Ready Tray
1 unit
Lemon
1 tablespoon
Italian Seasoning
10 ounce
Icelandic Cod
(Contains: Fish)
4 tablespoon
Mayonnaise
(Contains: Eggs)
1.5 ounce
Sun-Dried Tomatoes
3 teaspoon
Garlic Powder
Not included in your delivery
2 tablespoon (tbsp)
Olive Oil
2 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.
Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Finely chop sun-dried tomatoes. Zest and quarter lemon.
Toss zucchini and half the sun-dried tomatoes in small oven-ready tray with 2 TBSP olive oil, half the Italian Seasoning, 1 tsp garlic powder, salt, and pepper. (For 4 servings, divide everything between two small trays, using 2 TBSP olive oil and 1 tsp garlic powder in each tray.)
Roast on top rack (be sure your oven has preheated!) until golden brown and tender, 18-20 minutes. (For 4, roast two small trays side by side on top rack.)
Meanwhile, pat trout* dry with paper towels; arrange, skin sides down, in large oven-ready tray (for 4 servings, divide between two large trays). Season flesh sides with remaining Italian Seasoning, 1 tsp garlic powder (2 tsp for 4), salt, and pepper. Sprinkle with remaining sun-dried tomatoes. Top with a large drizzle of olive oil.
When zucchini has 10 minutes left, carefully place tray with trout on top rack next to tray with zucchini; bake until trout is cooked through, 8-10 minutes. (For 4, you should be able to fit both trays with trout on top rack with zucchini trays.)
While zucchini and trout roast, in a small bowl, combine mayonnaise, 1 tsp garlic powder, a squeeze of lemon juice, salt, and pepper (2 tsp garlic powder and a big squeeze of lemon juice for 4 servings). Set aside until ready to serve.
When trout has 5 minutes remaining, halve and toast ciabatta.
When trout has 5 minutes remaining, halve and toast ciabatta.
When trout has 5 minutes remaining, halve and toast ciabatta.
Meanwhile, in a small bowl, combine mayonnaise, 1 tsp garlic powder (2 tsp for 4), a squeeze of lemon juice (big squeeze for 4), salt, and pepper. Set aside until ready to serve.
When trout has 5 minutes remaining, halve and toast ciabatta.
Using a slotted spoon, divide zucchini between plates.
Pour pan drippings from tray used for zucchini over toasted ciabatta. Cut ciabatta on a diagonal.
Divide trout between plates alongside zucchini. Top fish with lemon zest and a squeeze of lemon juice. Drizzle fish and zucchini with garlic aioli. Serve with ciabatta and remaining lemon wedges on the side.
