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:
4
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
•
1
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
1.
Preheat the oven to 425 degrees F (220 degrees C).
2.
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.
3.
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.
4.
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)
.
5.
Place the cod fillets in the middle. Sprinkle some paprika on top.
6.
Bake for about 10 minutes or until opaque.
7.
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
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