For a quick, nutritious dinner make this sheet pan cod and vegetables! Top the finished cod with a bright, herby green sauce for an extra dose of flavour.
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Ingredients
3 tbsp olive oil
1 ½ tsp salt
½ tsp pepper
1 lemon, juiced
3x garlic cloves, pressed
2 medium potatoes, cut into ½ inch pieces
3 large carrots, cut into ½ inch pieces
2x fennel bulbs, halved and quartered
½ cup red onion, sliced
4 filets cod
Salt and pepper
Microgreens for garnish
Herby Green Sauce
⅓ cup finely chopped Mixed herbs (dill, mint and parsley)
½ lemon, zested and juiced
2 tbsp Olive oil
Pinch of salt and pepper
Servings4
Prep Time
15 minutes
Cook Time
50 minutes
Total Time
1 hour 5 minutes
How To Make It
Preheat the oven to 400F.
To a small bowl add olive oil, salt pepper, lemon juice and pressed garlic, Whisk together and set aside 3 tbsp in another bowl for the fish.
Make the herby green sauce by whisking together finely chopped herbs, lemon zest, lemon juice, olive oil and pinch of salt and pepper. Set aside.
To a large sheet pan add chopped potatoes, carrots, fennel and red onion. Drizzle with half of the lemon garlic sauce, toss and then roast for 35 minutes, tossing halfway.
Remove the sheet pan from the oven and nestle the 4 cod filets in between the potatoes and vegetables. Season the cod filets with salt and pepper.
Drizzle the reserved 3 tbsp of the lemon garlic sauce over the fish, dividing between the 4 cod filets.
Return the sheet pan back to the oven and bake for 12-16 more minutes, or until the cod flakes easily with a fork.
Serve pieces of cod on a plate with potatoes and vegetables and then drizzle the herby green sauce over the cod filets and garnish with microgreens.
