Sheet-Pan Cod & Spring Vegetables
This fresh, flavorful dish is a springtime dream. It’s light and bright, thanks to the zippy lemon, yet hearty enough to keep your family full and energized. The oregano and paprika add subtle notes of Mediterranean spice without stealing any thunder from the veggies and fish — they shine all on their own! The earthy broccolini and sweet cherry tomatoes are perfect complements for each other, and buttery cod completes this delicious meal.
The best part? This dish preps in 15 minutes and is on the table in just 25 minutes, so it’s perfect for busy weeknights.
Preparation time: 15 minutes
Cook time: 25 minutes
⅓ cup L&B Extra Virgin Olive Oil
2 tablespoons minced fresh oregano
1 teaspoon hot smoked paprika
2 cloves garlic, finely grated
1 lemon, zested and juiced
Kosher salt, to taste
Freshly ground black pepper, to taste
1 pound broccolini
1 pound cherry tomatoes
5 5-ounce fresh wild-caught Alaska cod fillets
Chopped fresh herbs, such as chives, dill and parsley, for garnish
- Heat oven to 450 F.
- In a small bowl, whisk together the olive oil, oregano, paprika, garlic, lemon zest and juice, and a heavy pinch of salt and pepper.
- On a sheet pan, toss the broccolini and tomatoes with half of the oil mixture. Roast for 15 minutes, until tomatoes begin to burst and the broccolini is almost tender.
- Meanwhile, toss the cod fillets with the remaining oil mixture and let rest for 15 minutes. Add the fillets to the pan with broccolini and tomatoes, seasoning each fillet with salt and pepper.
- Return pan to oven for 5 to 6 minutes until cod is lightly golden. Garnish with chopped fresh herbs and serve immediately.
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