Sheet Pan Mediterranean Cod

Sheet Pan Mediterranean Cod

from gardeninthekitchen.com
30 min
4 servings

This 30-minute Sheet Pan Mediterranean Cod is an easy, healthy, and mess-free dinner. Buttery cod bakes on the same pan as a medley of Mediterranean vegetables, giving you a flavorful and crowd-pleasing meal that’s a breeze to clean up.

Ingredients

  • 1.5 lb wild caught Cod
  • 2 tbsp olive oil
  • 0.5 lb vine tomatoes, (any tomatoes will work)
  • 1 white onion, (quartered )
  • 0.5 lb 1/2 bunch asparagus
  • 1/2 cup pitted olives
  • 1/2 cup marinated artichokes
  • 1 tsp oregano, herbs de provence, italian seasoning (each or a mix)
  • sea salt and fresh ground pepper, (to taste)
  • fresh cilantro or parsley, (to garnish)

Directions

  1. 1

    In a large sheet pan add in the fish and veggies, all except the marinated artichoke. Season cod well with oil, herbs, salt and pepper. Tomatoes can be left whole or quarted, depending on what tomatoes you are using. Onion is quartered and asparagus spears are trimmed.

  2. 2

    Bake at 415F degrees fro 20-25 minutes depending on the thickness of the fish. Mine was very thick so I baked for 28 minutes. Most cod filets are thin so I suggest that you keep an eye on the fish at around the 20 minutes mark, when the fish starts to flake you can remove from oven.

  3. 3

    Add in the marinated artichokes and garnish the dish with freh herbs. Serve as is.