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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

5.0

7 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

•

1/2 Tbsp

Honey

•

2 cloves

Garlic , grated

•

1/2 tsp

Paprika

•

1 tsp

Chopped Fresh Dill

•

1/4 cup

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 (1/2 Tbsp) , 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 (1/4 cup) 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

13.1 g