Lemon Herb Baked Cod with Roasted Vegetables

1. Preheat oven to 400°F (200°C). 2. In a large bowl, toss the zucchini, red bell pepper, cherry tomatoes, and red onion with 1 tbsp olive oil, salt, and pepper. Spread in a single layer on a baking sheet. 3. Bake vegetables for 15 minutes. 4. While vegetables are roasting, pat the cod fillets dry. In a small bowl, mix together the remaining olive oil, oregano, thyme, lemon zest, lemon juice, salt, and pepper. 5. Remove the vegetables from the oven. Place the cod fillets among the vegetables on the baking sheet and brush each fillet with the lemon herb mixture. 6. Return to the oven and bake for another 10-12 minutes, or until the fish is flaky and cooked through.