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Servings:

Sheet-Pan Roasted Cod with Spring Vegetables

Welcome spring with this Sheet Pan Roasted Cod with Spring Vegetables. Sweet, tender cod pairs perfectly bright cherry tomatoes and a lemon butter drizzle - the best part? Using one pan for everything saves tons of time and cleanup, making this the perfect weeknight dinner recipe.

Total Time

40min

4.9

8 Ratings

Author: SideChef

Servings:

Ingredients

•

4
(6 oz)

Skinless Cod Fillets

•

3 cups

Asparagus , trimmed

•

1 1/2 cups

Cherry Tomatoes , halved

•

to taste

Salt

•

to taste

Ground Black Pepper

•

1 tsp

Fresh Dill

Lemon Butter

•

3 Tbsp

Butter , melted

•

Lemon , zested, juiced

•

1 Tbsp

Dijon Mustard

•

2 tsp

Honey

•

2 cloves

Garlic , grated

•

1/2 tsp

Paprika

•

1 tsp

Chopped Fresh Dill

•

4 Tbsp

Crumbled Feta Cheese

Cooking Instructions

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 (1 1/2 cups) around the edge of the tray, brush butter mixture on vegetables and sprinkle more Asparagus (3 cups) 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.

Nutrition Per Serving

CALORIES

285

FAT

10.7 g

PROTEIN

33.0 g

CARBS

13.0 g