Lemon Pepper Baked Cod with Summer Vegetable Medley

Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Pat the 2 pounds of cod fillets dry with paper towels and place them on the prepared baking sheet.

Zest 1 lemon and set aside. Cut both lemons in half, juice one lemon (about 3 tablespoons) and slice the other for garnish.

In a small bowl, mix the lemon zest, 3 tablespoons lemon juice, 1 tablespoon black pepper, 1 teaspoon sea salt, 2 tablespoons olive oil, and 2 minced garlic cloves.

Brush the lemon pepper mixture evenly over the cod fillets. Let marinate while preparing the vegetables.

Peel and cut 3 medium parsnips into 1/2-inch thick batons (similar to thick-cut fries).

Cut 2 medium zucchini, 2 medium yellow squash, and 1 large red bell pepper into 1-inch chunks. Halve the pint of cherry tomatoes. Cut 1 medium red onion into wedges.

In a large bowl, toss all the prepared vegetables with 1 tablespoon olive oil, 2 remaining minced garlic cloves, 1 tablespoon fresh thyme, and a pinch of salt and pepper.

Spread the vegetables on a second large baking sheet, arranging the parsnips on one side as they may need a few extra minutes to cook.

Place both baking sheets in the oven. Bake the vegetables for 25-30 minutes, stirring halfway through.

Bake the cod for 12-15 minutes, or until it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

While everything is baking, prepare the Asian-inspired drizzle by whisking together 2 tablespoons soy sauce, 1 tablespoon honey, and 1 teaspoon sesame oil in a small bowl.

Once the vegetables are tender and slightly caramelized, remove from the oven and drizzle with the soy-honey mixture. Toss gently to coat.

Serve each cod fillet with a generous portion of the roasted vegetable medley.

Garnish with lemon slices, 1 tablespoon sesame seeds, and 1/4 cup chopped fresh parsley.