Sheet Pan Fish & Vegetables
Serves
4
Prep Time
10 minutes
Cook Time
25 minutes
Ingredients
2 medium zucchinis, sliced thin
2.1 oz (60 g) baby spinach
3 baby potatoes, sliced thin
5.6 oz (160 g) flat green beans or snow peas
2 tbsp olive oil
salt & black pepper, to taste
5 lbs (680 g) boneless, skin-on cod filet
juice of ½ lemon
2 tsp lemon zest
1 large clove garlic, minced
1 tbsp flat-leaf parsley, chopped
5 sprigs fresh thyme
Nutrition
(Per Serving)
Calories
277
Fats
9 g
Protein
23 g
Carbs
26 g
Instructions
- Preheat the oven to 425°F (220°C). Lightly grease a roasting pan with olive oil.
- Arrange the vegetables on a roasting pan; drizzle with 1 tablespoon of olive oil, salt, and pepper; and toss to combine.
- Place the cod filet on top. Then drizzle with the remaining olive oil and lemon juice.
- Sprinkle over the lemon zest, garlic, parsley, and thyme. Then season with a little more salt and pepper.
- Bake the cod in the hot oven for 20 to 25 minutes until the fish flakes easily.
- Remove from the oven and divide the vegetables and cod filet equally between 4 dishes. Serve immediately.