Sheet Pan Cod Dinner With Vegetables
Description
Make an easy, healthy one pan meal in the oven with cod, potatoes and veggies with a delicious lemon dressing.
Ingredients
2 c. Yukon Gold potatoes, chopped into 3/4 inch pieces
1 c. carrots, peeled, chopped into 3/4 inch pieces
2 c. fennel, cut into 3/4 inch pieces
1/4 c. olive oil
freshly squeezed juice from half of 1 lemon
1 T. white wine or apple cider vinegar
1/2 t. garlic powder or 2 freshly minced cloves
1/2 t. dried thyme
2 fillets Atlantic cod (about 4-6 oz. each)
salt and pepper, to taste
fresh chopped parsley, for garnish
Directions
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Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
Lemon Dressing:
In a small bowl, whisk together olive oil, lemon juice, vinegar, garlic powder, thyme, salt, and pepper.
Place potatoes, carrots, and fennel onto the lined baking sheet. Pour HALF of the lemon dressing on top; toss to coat.
Spread the vegetables out in an even layer.
Bake 20 minutes. After 20 minutes, remove the baking sheet from oven. Make space for the fish in the center of the vegetables; place fillets in that space.
Pour and brush the remaining lemon dressing over the top of the fish. Season with salt and pepper. Return the sheet pan to the oven for 12-15 minutes, until fish is opaque and flakes easily.
Remove sheet pan from oven.
Serve, garnished with chopped parsley.
2 servings.
Leftover fish should be kept in an airtight container for up to 3 days in the refrigerator. Be sure to refrigerate within 2 hours of cooking.
Reheat in the microwave or in the oven.