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Sheet-Pan Cod & Spring VegetablesSheet-Pan Cod & Spring Vegetables
Sheet-Pan Cod & Spring Vegetables
Sheet-Pan Cod & Spring Vegetables
This fresh, flavorful dish is 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.
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Sheet Pan Cod with Spring Vegetables
Sheet-Pan Cod & Spring Vegetables
Prep Time15 Minutes
Servings4
Cook Time25 Minutes
Ingredients
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
Directions
  1. Heat the oven to 450°F.
  2. In a small bowl, whisk together the olive oil, oregano, paprika, garlic, lemon zest, and juice, and a heavy pinch of salt and pepper.
  3. On a sheet pan, toss the broccolini and tomatoes with half of the oil mixture.
  4. Roast for 15 minutes, until tomatoes begin to burst and the broccolini is almost tender.
  5. Meanwhile, toss the cod fillets with the remaining oil mixture and let rest for 15 minutes.
  6. Add the fillets to the pan with broccolini and tomatoes, seasoning each fillet with salt and pepper.
  7. Return the pan to the oven for 5 to 6 minutes until the cod is lightly golden.
  8. Garnish with chopped fresh herbs and serve immediately.
15 minutes
Prep Time
25 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
⅓ cup L&B Extra Virgin Olive Oil
L&B Extra Virgin Olive Oil
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$11.99 was $12.99$0.71/oz
2 tablespoons minced fresh oregano
L&B Fresh Oregano
L&B Fresh Oregano, 0.75 Ounce
$3.49$4.65/oz
1 teaspoon hot smoked paprika
L&B Smoked Spanish Paprika
L&B Smoked Spanish Paprika, 2.1 Ounce
Deal
$5.99 was $6.59$2.85/oz
2 cloves garlic, finely grated
Fresh Garlic Bulb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
1 lemon, zested and juiced
Fancy Large Lemons
Fancy Large Lemons, 0.5 Pound
Huge Deal
$1.00 avg/ea was $1.50 avg/ea$1.99/lb
Kosher salt, to taste
Morton Coarse Kosher Salt
Morton Coarse Kosher Salt, 3 Pound
$5.69$1.90/lb
Freshly ground black pepper, to taste
L&B The Perfect Pepper Blend Spice Grinder
L&B The Perfect Pepper Blend Spice Grinder, 4.23 Ounce
Deal
$17.99 was $18.99$4.25/oz
1 pound broccolini
Mann's Broccolini
Mann's Broccolini, 1 Each
$3.99
1 pound cherry tomatoes
Bushel Boy Red Cherry Tomatoes
Bushel Boy Red Cherry Tomatoes, 1 Pint
$4.99$4.99/pt
5 5-ounce fresh wild-caught Alaska cod fillets
Fresh Wild Caught Alaska Cod Fillets
Fresh Wild Caught Alaska Cod Fillets, 1 Pound
Deal
$8.99/lb was $14.99/lb$8.99/lb
Chopped fresh herbs, such as chives, dill and parsley, for garnish
L&B Fresh Organic Dill
L&B Fresh Organic Dill, 0.75 Ounce
$3.79$5.05/oz

Directions

  1. Heat the oven to 450°F.
  2. In a small bowl, whisk together the olive oil, oregano, paprika, garlic, lemon zest, and juice, and a heavy pinch of salt and pepper.
  3. On a sheet pan, toss the broccolini and tomatoes with half of the oil mixture.
  4. Roast for 15 minutes, until tomatoes begin to burst and the broccolini is almost tender.
  5. Meanwhile, toss the cod fillets with the remaining oil mixture and let rest for 15 minutes.
  6. Add the fillets to the pan with broccolini and tomatoes, seasoning each fillet with salt and pepper.
  7. Return the pan to the oven for 5 to 6 minutes until the cod is lightly golden.
  8. Garnish with chopped fresh herbs and serve immediately.