It’s our new favorite sheet pan meal, especially served with polenta, roasted potatoes, or lemon risotto. Let us show you how it’s done! It starts with adding the veggies to the baking sheet. We love using bell peppers, cherry tomatoes, asparagus, and red onion, but you could get creative here! We recommend keeping the red onion because it adds natural sweetness and the kalamata olives because they add a lovely saltiness and healthy monounsaturated fat, too. For waves of flavor, we toss the veggies with lemon zest, lemon slices, fresh garlic, olive oil, salt, pepper, and parsley. Then we make space for the cod fillets, sprinkle them with salt and pepper, and cover with veggies to seal in moisture and yield perfectly flaky fish. After about 15 minutes in the oven, a beautiful and nutrient-packed meal is yours to enjoy! We hope you LOVE this baked cod with veggies! It’s:FreshHerbyLemonyColorfulEasy& SO satisfying! It pairs beautifully with any carb-y sides like polenta, roasted potatoes, or lemon risotto. And if you’re craving something saucy, try topping with our Easy Green Goddess Dressing.
More Delicious Spring Meals
Spring Buddha Bowl with Quinoa & Lemony White Beans Tofu Noodle Stir-Fry with Spring Vegetables Curry-Roasted Fennel Salad with Rosemary Tahini Dressing Vegan Risotto with Miso and Spring Vegetables
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
