Sheet Pan Roasted Cod with Vegetables

Delicate white fish with roasted seasonal vegetables on one sheet pan. A healthy, restaurant-quality weeknight dinner that's elegant but requires minimal effort.

Prep: 15 min

Cook: 15 min

Servings: 4

Ingredients

• 4 pieces 6oz each cod or halibut fillets
• 1 lb asparagus trimmed
• 2 cups cherry tomatoes
• 1 medium red onion sliced
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 2 cloves garlic minced
• 1 tbsp fresh dill or thyme
• 0.75 tsp salt
• 0.5 tsp black pepper
• 4 slices lemon slices for garnish

Instructions

1. Preheat oven to 400°F. Line a large sheet pan with parchment paper.
2. On the sheet pan, toss asparagus, cherry tomatoes, and red onion with 2 tablespoons olive oil, salt, and black pepper. Spread to the sides and corners of the pan.
3. Roast vegetables for 5 minutes to get a head start.
4. Pat cod fillets dry and place in the center of the pan. Brush with remaining 1 tablespoon olive oil. In a small bowl, mix minced garlic with lemon juice and fresh dill. Drizzle over the fish. Season with salt and pepper.
5. Top each fillet with a lemon slice. Roast for 10-12 minutes until the fish is opaque and flakes easily with a fork, and the vegetables are tender-crisp.
6. Serve immediately directly from the sheet pan for a stunning presentation. Drizzle any pan juices over everything.

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