Discover the ultimate weeknight dinner solution with our Sheet Pan Fish & Vegetables recipe. Perfect for those busy evenings when you crave a wholesome meal without the fuss, this dish combines fresh fish with vibrant seasonal vegetables, all cooked to perfection on a single sheet pan. With minimal prep and cleanup, you can have a nutritious and flavorful dinner on the table in no time. So, gather your ingredients and let’s dive into this delightful culinary adventure.
Recipe
Serves 4
2 medium zucchinis, sliced thin
2.1 oz. baby spinach
2-3 baby potatoes, sliced thin
5.6 oz. flat green beans or snow peas
2 tbsp. olive oil
sea salt & black pepper
1.5 lbs. boneless, skin-on cod filet
juice of ½ lemon
2 tsp. lemon zest
1 large clove garlic, minced
1 tbsp. flat-leaf parsley, chopped
4-5 sprigs fresh thyme
How to Prepare
Preheat the oven to 425°F. 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, drizzle with the remaining olive oil and lemon juice.
Sprinkle over the lemon zest, garlic, parsley, thyme, and season with a little more salt and pepper.
Bake the cod in the hot oven for 20-25 minutes until the fish flakes easily.
Remove from the oven, divide the vegetables and cod filet equally
between 4 dishes. Serve immediately.
