Note before making: If your cod is on the thinner side (½ to 1-inch thick), consider pre-baking the veggies without the cod for about 5 minutes to help prevent overcooking the fish. Pre-baking the vegetables is also a great option if you prefer softer veggies.

1. Preheat oven to 400°F. Grease or line a rimmed baking sheet with aluminum foil.
2. In a large bowl, toss together zucchini, red bell pepper, olives, 1 tablespoon garlic olive oil, and ½ teaspoon lemon zest.
3. In a small bowl, whisk together the remaining 1 tablespoon olive oil, the remaining lemon zest, and lemon juice.
4. Drizzle half of the lemon-olive oil onto the center of the prepared baking sheet. Add the cod, spreading around to help coat the bottom of the fish with the lemon-oil liquid. Drizzle the remaining lemon-oil mixture over the top of the cod. 
5. Add vegetables to the tray and spread into an even, single layer.
6. Bake for 10-15 minutes or until the cod turns opaque white and flakes easily with a fork.
7. Serve warm topped with an optional sprinkle of dill or parsley