Quick and satisfying baked cod with colorful spring vegetables. An herby and versatile sheet pan meal that’s ready in just 30 minutes!
Easy Baked Cod with Spring Vegetables
Ingredients
- 1 Tbsp lemon zest 1 lemon yields ~1 Tbsp zest
- 1/2 medium lemon thinly sliced
- 1 bunch asparagus trimmed and cut into 1-inch pieces (thin stems are best, otherwise cut in half lengthwise // 1 bunch yields ~1 lb or 453 g)
- 1 cup cherry tomatoes
- 1 medium yellow or orange bell pepper thinly sliced
- 1/2 medium red onion halved and thinly sliced (1/2 medium onion yields ~1 cup sliced)
- 1/4 – 1/2 cup whole kalamata olives
- 2 Tbsp olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 3 large cloves garlic minced
- 2 Tbsp chopped fresh parsley
- 4 4-6-oz. cod fillets (4 fillets yield 1-1 ½ lbs)
Instructions
- Preheat the oven to 400 degrees F (204 C) and set out a large baking sheet.
- Zest the lemon (you should get about 1 Tbsp of lemon zest), then slice half of the lemon into thin slices. Reserve the other half for another use.
- To the baking sheet, add the asparagus, cherry tomatoes, bell pepper, red onion, olives, olive oil, salt, pepper, lemon zest, lemon slices, garlic, and parsley. Toss to coat, then arrange in a single layer, leaving space for the fish fillets.
- Pat the cod dry and place on the baking sheet. Sprinkle the fillets with a pinch each of salt and pepper, then arrange some of the veggies over the fish.
- Bake for 15 to 18 minutes, or until the fish flakes easily and reaches an internal temperature of 145 degrees F (63 C).
- Remove from the oven and sprinkle with more parsley if desired. Serve the fish and veggies together. Can also be paired with brown rice.
- Best when fresh. Leftovers will keep in a sealed container in the refrigerator for up to 1-2 days. Not freezer friendly.
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