1 fillet cod
2 Tbsp lemon juice
3 Tbsp olive oil
1 cup summer squash, cut into small cubes
½ cup carrot, cut into small cubes
⅓ cup white onion, diced
2 cups kale, stems removed and torn into bite-sized pieces
salt and pepper, to taste
½ lemon, zested (optional)
1. Preheat the toaster oven to 400°F.
2. In a pan lined with aluminum foil, toss the vegetables with olive oil until everything is evenly coated (about 2 Tbsp). Sprinkle with salt and pepper and bake for 20 minutes, or until the vegetables start to soften. Remove from oven and pour the vegetables into a bowl to cool.
3. Sprinkle the cod with 1 Tbsp of olive oil and 1 Tbsp of lemon juice. Season both sides with salt and pepper. Place on roasting pan and bake for 15 to 20 minutes until the fish is flaky and no longer translucent. Let the fish rest for 5 minutes before serving.
4. In the meantime in a serving bowl, toss the kale with the warm, roasted vegetables and 1 Tbsp of lemon juice. Place the cod on top, sprinkle with lemon zest and serve.