Sheet Pan Herb Cod with Roasted Zucchini

Method

1. 1Preheat oven to 200°C. Slice zucchini into 1 cm rounds and halve cherry tomatoes. Mince garlic cloves.
2. 2Arrange zucchini slices and cherry tomatoes on a large baking sheet. Drizzle with 1 tablespoon olive oil, half the minced garlic, half the salt, and 1 ml black pepper; toss gently to coat.
3. 3Pat cod fillets dry with paper towels and place them in the center of the baking sheet among the vegetables.
4. 4Brush cod with remaining olive oil and scatter with remaining garlic, salt, and black pepper.
5. 5Bake at 200°C for 12-15 minutes until cod flakes easily with a fork (internal temperature 52-54°C). Scatter torn basil leaves over top before serving.