Sheet Pan Cod and Vegetables
Flaky cod, tender asparagus, and plump juicy grape tomatoes topped with romano cheese and zesty lemon is a mouthwateringly delicious dinner that can be ready to eat in 30 minutes.
Servings: 4
Calories: 814kcal
Ingredients
- 4 cod filets
- 1 pound fresh asparagus bottoms cut off
- 1 pint grape tomatoes sliced in half
- 2 lemons for the juice
- Pinch lemon zest
- 3 Tablespoons parmigiano reggiano grated
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Preheat oven to 400 degrees.Rinse off the vegetables, slice the tomatoes in half, and cut off the bottom part of the aspargus stems. Place the tomatoes on the sheet pan face down.
- Place the cod on the sheet pan and add the asparagus around it.
- Squeeze the lemons over the cod. Zest the lemon peels and sprinkle it over the cod and vegetables.
- Sprinkle the salt, pepper, and grated cheese over the fish and vegetables.
- Bake uncovered for about 12-15 minutes or until the fish is flaky.
Video
Notes
Nutrition is approximate.
Switch the asparagus out for green beans to add some variety.
Switch the asparagus out for green beans to add some variety.
Nutrition
Serving: 1filet | Calories: 814kcal | Carbohydrates: 14g | Protein: 166g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 390mg | Sodium: 1137mg | Potassium: 4311mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2247IU | Vitamin C: 60mg | Calcium: 244mg | Iron: 7mg