Description
A full cod and veggies dinner drizzled with a zesty garlic herb butter sauce. All done on a sheet pan in less than an hour! Gluten free.
Ingredients
Units
Scale
For the Cod
- 6 cod fillets (about 2 lbs of cod)
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1/4 cup unsalted butter, melted
- 2 cloves garlic, minced
- 1/4 teaspoon paprika
- 1 tablespoon fresh parsley, roughly minced
- 1 tablespoon fresh dill leaves, roughly minced
- 1 teaspoon fresh thyme leaves, roughly minced
- 1 teaspoon coarse salt
- 1/2 teaspoon ground black pepper
- 4-6 lemon slices
For the Veggies
- 1/2 lb fresh green beans, ends trimmed
- 1/2 lb broccoli florettes
- 1/2 lb carrots, peeled and halved
- 1 yellow squash, quartered
- 1 zucchini, quartered
- 1/2 lb baby potatoes, halved
- 1/2 lb brussels sprouts, halved
- 1 cup cherry tomatoes, halved
- 2 tablespoons extra virgin olive oil
- 1 teaspoon coarse salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat oven to 400˚F. Grease a large rimmed baking sheet.
- In a small bowl, whisk together butter, lemon juice, lemon zest, garlic, paprika, thyme, dill, parsley, salt and pepper until completely combined. Set aside.
- Toss all ingredients for the veggies, except the tomatoes, on the sheet pan. Spread into an even layer and bake for 15 minutes.
- Remove the pan from the oven. Add the tomatoes and arrange the veggies so there is enough space for the cod filets. Place the cod filets in the spaces and brush each one with melted butter mixture. Top with lemon slices. Drizzle veggies with any remaining butter mixture.
- Bake for 15-20 minutes, until cod is opaque and flakes easily with fork. Take care not to overcook or the cod will get rubbery!
- Remove the pan from the oven. Garnish with any remaining herbs and fresh ground black pepper. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
