Easy Baked Cod with Spring Vegetables - High Desert Farmers Market

Ingredients

• 1 tbsp lemon zest (1 lemon yields ~1 Tbsp zest)
• ½ medium lemon, thinly sliced
• 1 bunch asparagus, trimmed and cut into 1-inch pieces (thin stems are best, otherwise cut in half lengthwise // 1 bunch yields ~1 lb or 453 g)
• 1 cup cherry tomatoes
• 1 medium yellow or orange bell pepper, thinly sliced
• ½ medium red onion, halved and thinly sliced (1/2 medium onion yields ~1 cup sliced)
• cup whole kalamata olives
• 2 tbsp olive oil
• ½ tsp sea salt
• ¼ tsp pepper
• 3 large cloves garlic, minced
• 2 tbsp chopped fresh parsley
• 4 (4-6-oz.) cod fillets (4 fillets yield 1-1 ½ lbs)