Sheet-Pan Roasted Cod with Spring Vegetables

Preheat the oven to 425 degrees F (220 degrees C).

In a medium bowl, add Butter (3 Tbsp), 1 tsp of lemon zest, 1/2 Tbsp of juice of a Lemon (1), Honey (2 tsp), Dijon Mustard (1 Tbsp), Garlic (2 cloves), Fresh Dill (1 tsp), Paprika (1/2 tsp) and season with Salt (to taste) and Ground Black Pepper (to taste). Mix until well combined.

In a tray, season Skinless Cod Fillets (4) with Salt (to taste) and Ground Black Pepper (to taste) on both sides. Then brush the fillets with a butter mixture. Let it marinate for 15 minutes.

On a parchment-lined baking tray, place the Salt (to taste) and Cherry Tomatoes (225 g) around the edge of the tray, brush butter mixture on vegetables and sprinkle more Asparagus (425 g) and Ground Black Pepper (to taste).

Place the cod fillets in the middle. Sprinkle some paprika on top.

Bake for about 10 minutes or until opaque.

Sprinkle some Crumbled Feta Cheese (4 Tbsp) on top of vegetables and more Fresh Dill (1 tsp) on top of the fish. Serve.