1. Preheat oven to 220°C (425°F).
2. Wash 4 zucchini, 4 tomatoes, and 2 lemons. Trim ends and halve zucchini crosswise, then cut each half into 6-8 wedges. Cut tomatoes and 1 of the lemons into wedges (reserve the second lemon for zest). Transfer zucchini, tomatoes, and lemon wedges to a sheet pan.
3. Peel and mince 2 cloves garlic. Add garlic to the sheet pan, drizzle with 4 tbsp extra virgin olive oil, and season with ½ tsp parsley flakes, ½ tsp salt, and ¼ tsp black pepper; toss to coat evenly.
4. Arrange 0.68 kg cod fillets on top of the vegetables and season the fish with ¼ tsp salt and ¼ tsp black pepper.
5. Finely grate zest from the remaining lemon. In a medium bowl, combine lemon zest, 4 tbsp panko bread crumbs, 2 tbsp extra virgin olive oil, ½ tsp dill, ¼ tsp salt, and ¼ tsp black pepper; mix well. Spoon breadcrumb topping evenly over the cod fillets.
6. Bake in the oven until fish is white and flaky (10-15 minutes).
7. Transfer cod fillets, roasted vegetables, and lemon wedges onto plates. Enjoy!
