Lemon Herb Cod Traybake
Sheet pan fish and vegetable roast built on white fish, lemon, and fresh herbs. Oven-roasted until the fish flakes and vegetables soften, assembled in one pan.
Ingredients
Method
Preheat the oven to 400°F. Line a sheet pan with parchment paper.
Arrange the zucchini, red onion, and cherry tomatoes on the prepared sheet pan. Drizzle with 2 tablespoons of olive oil, season with half the salt and pepper, and toss to coat.
Roast the vegetables for 8 minutes until they begin to soften.
Remove the sheet pan from the oven. Push vegetables to the sides and nestle the cod fillet in the center.
Top the cod with minced garlic, parsley, and rosemary sprigs. Layer the lemon slices over the fish. Drizzle with the remaining 1 tablespoon olive oil and season with the remaining salt and pepper.
Return to the oven and roast for 12–15 minutes, until the fish flakes easily with a fork and the vegetables are tender.
Divide the fish and vegetables among serving plates. Spoon any pan juices over the top and serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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