Sheet Pan Fish & Vegetables
Ingredients
- 2 medium zucchinis sliced thin
- 2 oz. baby spinach
- 6 oz. green beans
- 2 tbsp. olive oil
- .5 tsp sea salt
- .5 tsp black pepper
- 1.5 lbs. cod filet boneless, skin-on
- .5 lemon juice of
- 2 tsp. lemon zest
- 1 large garlic clove minced
- 1 tbsp. parsley chopped
- 4-5 thyme sprigs fresh
Instructions
- Preheat oven to 425°F. Lightly grease a roasting pan with olive oil.
- Arrange the vegetables on a roasting pan, drizzle with 1 tablespoon of olive oil, salt and pepper, and toss to combine.
- Place the cod filet on top, drizzle with the remaining olive oil and lemon juice.
- Sprinkle over the lemon zest, garlic, parsley, thyme, and season with a little more salt and pepper.
- Bake the cod in the hot oven for 20-25 minutes until the fish flakes easily.
- Remove from the oven, divide the vegetables and cod filet equally between 4 dishes. Serve immediately.
OUR NOTES
Of course, you can substitute other vegetables to your liking. However, the nutrition facts listed here are for the veggies included in this recipe.
YOUR NOTES
NUTRITION FACTS
Calories: 247kcalCarbohydrates: 9gProtein: 33gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 73mgSodium: 407mgPotassium: 1183mgFiber: 3gSugar: 4gVitamin A: 2251IUVitamin C: 45mgCalcium: 91mgIron: 2mg
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