Mediterranean Baked Fish with Eggplant and Zucchini

This PCOS-friendly Mediterranean dish combines tender fish with roasted eggplant and zucchini, delivering a burst of flavor while being low in carbs and rich in healthy fats. Perfect for a nutritious meal that supports hormonal balance.

Steps

1. Preheat your oven to 400°F (200°C). 2. In a bowl, mix the diced eggplant and sliced zucchini with olive oil, minced garlic, oregano, salt, and pepper until well coated. 3. Spread the vegetables on a baking sheet and roast in the oven for 15 minutes. 4. While the vegetables are roasting, season the fish fillet with salt, pepper, and a drizzle of olive oil. 5. After 15 minutes, remove the baking sheet, make space in the center, and place the fish fillet on it. 6. Return to the oven and bake for an additional 15-20 minutes, or until the fish flakes easily with a fork and the vegetables are tender. 7. Serve garnished with fresh lemon slices.

1 fillet of white fish (such as cod or tilapia) 1 small eggplant, diced 1 small zucchini, sliced 1 tablespoon olive oil 1 clove garlic, minced 1 teaspoon dried oregano Salt and pepper to taste Fresh lemon slices for garnish