Name: Sheet-Pan Roasted Cod with Spring Vegetables
Total time: PT2400.0S
Yield: 4
Ingredients: 4 Skinless Cod Fillet; 15 ounce Asparagus; 0.5 pound Cherry Tomato; to taste Salt; to taste Ground Black Pepper; 1 teaspoon Fresh Dill; 3 tablespoon Butter; 1 Lemon; 1 tablespoon Dijon Mustard; 2 teaspoon Honey; 2 clove Garlic; 1/2 teaspoon Paprika; 1 teaspoon Fresh Dill; 1/4 cup Crumbled Feta Cheese

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.

Low-Fat

Peanut-Free

Tree Nut-Free

Main Dish

Oven

Sheet Pan

Grain-Free

Weeknight Dinners

Protein Packed

Beginner

Low Salt

Egg-Free

Nut-Free

Soy-Free

Pescatarian

Gluten-Free

Fish & Seafood

Fish

Healthy

Shellfish-Free

Dinner

Shellfish

Spring

Vegetables

Sheet-Pan Roasted Cod with Spring Vegetables

calories

total_fat

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trans_fat

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total_carbohydrate

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Skinless Cod Fillet

Asparagus

ounce

Cherry Tomato

pound

Salt

to taste

Ground Black Pepper

Fresh Dill

teaspoon

Lemon Butter

Butter

tablespoon

Lemon

Dijon Mustard

Honey

Garlic

clove

Paprika

Crumbled Feta Cheese

Preheat the oven to 425 degrees F (220 degrees C).

In a medium bowl, add {@5:}, 1 tsp of lemon zest, 1/2 Tbsp of juice of a {@6:}, {@7:}, {@1:}, {@4:}, {@2:}, {@3:} and season with {@8:} and {@0:}. Mix until well combined.

In a medium bowl, add Butter (3 tablespoon) [melted], 1 tsp of lemon zest, 1/2 Tbsp of juice of a Lemon (1 N/A) [zested, juiced], Honey (2 teaspoon), Dijon Mustard (1 tablespoon), Garlic (2 clove) [grated], Fresh Dill (1 teaspoon) [No Prep], Paprika (1/2 teaspoon) and season with Salt ( to taste) and Ground Black Pepper ( to taste). Mix until well combined.

In a medium bowl, add Butter (3 tablespoon), 1 tsp of lemon zest, 1/2 Tbsp of juice of a Lemon (1), Honey (2 teaspoon), Dijon Mustard (1 tablespoon), Garlic (2 clove), Fresh Dill (1 teaspoon), Paprika (1/2 teaspoon) and season with Salt (to taste) and Ground Black Pepper (to taste). Mix until well combined.

In a tray, season {@1:} with {@2:} and {@0:} on both sides. Then brush the fillets with a butter mixture. Let it marinate for 15 minutes.

In a tray, season Skinless Cod Fillet (4 N/A) 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.

In a tray, season Skinless Cod Fillet (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.

On a parchment-lined baking tray, place the {@2:} and {@1:} around the edge of the tray, brush butter mixture on vegetables and sprinkle more {@3:} and {@0:}.

On a parchment-lined baking tray, place the Asparagus (15 ounce) [trimmed] and Cherry Tomato (0.5 pound) [halved] around the edge of the tray, brush butter mixture on vegetables and sprinkle more Salt ( to taste) and Ground Black Pepper ( to taste).

On a parchment-lined baking tray, place the Salt (to taste) and Cherry Tomato (0.5 pound) around the edge of the tray, brush butter mixture on vegetables and sprinkle more Asparagus (15 ounce) and Ground Black Pepper (to taste).

Place the cod fillets in the middle. Sprinkle some paprika on top.

Bake for about 10 minutes or until opaque.

Sprinkle some {@0:} on top of vegetables and more {@1:} on top of the fish. Serve.

Sprinkle some Crumbled Feta Cheese (1/4 cup) on top of vegetables and more Fresh Dill (1 teaspoon) on top of the fish. Serve.

Sheet-Pan Roasted Cod with Spring Vegetables

40MINS

$4.55

Ingredients

Cooking Instructions

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