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SideChef
Recipes
Sheet-Pan Roasted Cod with Spring Vegetables
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Recipe

14 INGREDIENTS • 7 STEPS • 40MINS

Sheet-Pan Roasted Cod with Spring Vegetables

5.0
7 ratings
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.
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
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.
40MINS
Total Time
$4.55
Cost Per Serving
Ingredients
Servings
4
us / metric
Skinless Cod Fillet
4
(6 oz)
Skinless Cod Fillets
patted dry
Asparagus
3 cups
Asparagus, trimmed
Cherry Tomato
1 1/2 cups
Cherry Tomatoes, halved
Salt
to taste
Fresh Dill
1 tsp
Fresh Dill
picked
Lemon Butter
Butter
3 Tbsp
Butter, melted
Lemon
1
Lemon, zested, juiced
1/2 Tbsp juice and 1 tsp zest
Dijon Mustard
1 Tbsp
Dijon Mustard
Honey
2 tsp
Garlic
2 cloves
Garlic, grated
Paprika
as needed
Fresh Dill
1 tsp
Chopped Fresh Dill
Crumbled Feta Cheese
4 Tbsp
Crumbled Feta Cheese
Nutrition Per Serving
VIEW ALL
Calories
285
Fat
10.7 g
Protein
33.0 g
Carbs
13.0 g
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Sheet-Pan Roasted Cod with Spring Vegetables
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
Cooking InstructionsHide images
step 1
Preheat the oven to 425 degrees F (220 degrees C).
step 2
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 (as needed) and season with Salt (to taste) and Ground Black Pepper (to taste). Mix until well combined.
step 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.
step 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).
step 5
Place the cod fillets in the middle. Sprinkle some paprika on top.
step 6
Bake for about 10 minutes or until opaque.
step 7
Sprinkle some Crumbled Feta Cheese (4 Tbsp) on top of vegetables and more Fresh Dill (1 tsp) on top of the fish. Serve.
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Tags
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Gluten-Free
Fish
Healthy
Shellfish-Free
Dinner
Seafood
Spring
Vegetables
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