A simple blender sauce using coconut milk and roasted red peppers makes this dish more interesting than basic baked fish, and keeps the cod moist as it cooks. And since everything cooks together, cleanup is a cinch.
Preheat the oven to 400℉ (205℃).
Blend the roasted red pepper, coconut milk, and water using a blender or immersion blender until smooth. Season with salt and pepper.
Season both sides of the cod with salt and pepper.
Place the zucchini, bell pepper, and asparagus in a deep baking dish or tray. Add the red pepper sauce and stir. Place the cod on top and bake in the oven for 15 to 18 minutes or until the fish is cooked through and the vegetables are tender.
Top with parsley, divide evenly between plates, and enjoy!
2 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
