Description
Simple sheet pan dinner! Flavorful cod and veggies roast together for an easy weeknight meal. Deliciously easy.
Ingredients
Units
Scale
- 10 small red potatoes halved
- 4 tbsp extra-virgin olive oil
- Salt and pepper
- 4 Cod fillet
- 12 oz (340 g) green beans
- 2-3 garlic cloves, finely sliced
- 1/4 cups (60 ml) lemon juice
- 4 slices lemon
- 1/4 cups (60 ml) parsley leaves
Instructions
- Preheat oven to 375°F (190°C).
- Line 2 baking trays with baking paper.
- Cut potatoes in half, place in a bowl with 2 tbsp oil, and toss to coat. Season with salt and pepper.
- Spread potatoes on one baking tray and bake for 30 minutes, or until tender and browned, turning halfway through.
- Brush fish fillets with 2 tbsp oil and season with salt and pepper.
- Place fish on the other baking tray and bake for 10 minutes, or until it flakes easily.
- Carefully transfer the cooked fish to the potato tray. Add green beans, garlic, and lemon juice; drizzle with olive oil.
- Return to the oven and bake for an additional 10 minutes.
Notes
- For extra flavor, marinate the cod in lemon juice for 30 minutes before roasting.
- If you don’t have fresh parsley, substitute with 1 teaspoon of dried parsley.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5
- Sodium: 300
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 14
- Carbohydrates: 40
- Fiber: 5
- Protein: 30
- Cholesterol: 100