Directions:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x12 inch baking dish.
- In the baking dish, arrange the zucchini, potato, green onions, and carrots. Place the cod on top of the vegetables, and sprinkle with dill. Arrange tomato slices over the cod, and sprinkle with red chile pepper. Drizzle with olive oil and lemon juice, and season with sea salt and pepper.
- Cover dish with aluminum foil, and bake 30 minutes in the preheated oven, until vegetables are tender and fish is easily flaked with a fork.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 103.95 Kcal (435 kJ) | ||
| Calories from fat | 31.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.54g | 5% | |
|---|---|---|---|
| Cholesterol | 13.32mg | 4% | |
| Sodium | 132.49mg | 6% | |
| Potassium | 426.69mg | 9% | |
| Total Carbs | 12.47g | 4% | |
| Sugars | 4.35g | 17% | |
| Dietary Fiber | 2.62g | 10% | |
| Protein | 5.93g | 12% | |
| Vitamin C | 11.3mg | 19% | |
| Vitamin A | 0.7mg | 23% | |
| Iron | 0.8mg | 4% | |
| Calcium | 43.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 71.91 Kcal (301 kJ) | ||
| Calories from fat | 22.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.45g | 5% | |
|---|---|---|---|
| Cholesterol | 9.21mg | 4% | |
| Sodium | 91.66mg | 6% | |
| Potassium | 295.2mg | 9% | |
| Total Carbs | 8.63g | 4% | |
| Sugars | 3.01g | 17% | |
| Dietary Fiber | 1.82g | 10% | |
| Protein | 4.11g | 12% | |
| Vitamin C | 7.8mg | 19% | |
| Vitamin A | 0.5mg | 23% | |
| Iron | 0.6mg | 4% | |
| Calcium | 30.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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