Description
This light and healthy sheet pan dinner features flaky cod and sweet burst tomatoes roasted with lemon and classic Mediterranean herbs. A perfect, effortless meal for any night of the week.
Ingredients
Units
Scale
- 2 cod fillets (thawed)
- 2 tablespoons (30ml) olive oil
- 1 pint (473ml) of multicolored grape tomatoes
- 1 teaspoon (5ml) herbes de Provence (or thyme and oregano)
- salt and pepper
- juice of 1 lemon
- lemon slices
Instructions
- Preheat oven to 350°F (177°C).
- Pat cod fillets dry with a paper towel and place on a sheet pan lined with parchment paper.
- Scatter grape tomatoes around the fillets.
- Drizzle fish with olive oil. Drizzle tomatoes with oil and mix around with hands.
- Sprinkle fish and tomatoes with herbs (herbes de Provence, or thyme and oregano), salt, and pepper.
- Squeeze lemon juice over fish and place lemon slices on top.
- Cook for about 20-30 minutes until the fish flakes easily and some of the tomatoes have opened.
- Remove from oven and serve immediately.
Notes
- Patting the cod fillets dry is important for a good roast.
- The cooking time of 20-30 minutes is a range, so check the fish for flaking to ensure it is fully cooked.
- For optimal flavor, make sure to season the fish and tomatoes with herbs, salt, and pepper.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cod fillet with roasted tomatoes
- Calories: 250
- Sugar: 4
- Sodium: 300
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 12
- Carbohydrates: 8
- Fiber: 2
- Protein: 20
- Cholesterol: 50