Lemon-Herb Baked Cod with Roasted Broccoli

Preheat the oven to 400°F (200°C).

Rinse the cod fillets and pat them dry with paper towels. Place them on a plate and season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

In a small bowl, combine 2 tablespoons olive oil, the zest of 1 lemon, 1 tablespoon chopped thyme, 1 tablespoon chopped parsley, 1 tablespoon chopped dill, and 2 minced garlic cloves.

Rub the herb mixture evenly over the cod fillets and let them marinate while you prepare the vegetables.

On a large baking sheet, toss 3 cups broccoli florets with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Spread the broccoli in a single layer on one side of the baking sheet and roast for 10 minutes.

Remove the baking sheet from the oven and add the cod fillets to the other side. Scatter 1 cup halved cherry tomatoes around the cod.

Return the baking sheet to the oven and bake for 12-15 minutes, until the cod is opaque and flakes easily with a fork and the broccoli is tender with crispy edges.

While the fish is baking, cut the zested lemon in half and squeeze 2 tablespoons juice into a small bowl. Add 1 tablespoon capers and 1 tablespoon chopped parsley, mix well.

When done, remove from the oven and drizzle the lemon-caper mixture over the cod fillets.

Serve immediately, with the roasted broccoli and cherry tomatoes alongside the cod.