Baked Cod with Roasted Red Peppers and Green Beans

Preheat the oven to 200°C. Toss the sliced red bell peppers and trimmed green beans with olive oil, salt, and pepper until evenly coated. Spread them in a single layer on a large baking sheet to ensure even roasting. Place in the oven and roast for 10 minutes, or until the vegetables start to soften and develop light caramelization on the edges.

After the vegetables have roasted for 10 minutes, remove the baking sheet from the oven. Make space in the center of the sheet and place the cod fillets skin-side down. Drizzle the fish with olive oil and lemon juice, then sprinkle with dried thyme, salt, and pepper. Return the tray to the oven and bake for an additional 12-15 minutes at 200°C, or until the cod flakes easily with a fork and reaches an internal temperature of 63°C.

Check that the cod is opaque and flakes easily, and the vegetables are tender with slightly charred edges. If needed, roast for an additional 2-3 minutes at 200°C. Remove from the oven and let rest for 2 minutes before serving.