Sheet-Pan Lemon-Garlic Cod with Roasted Vegetables

2 days ago
2 min read

Ingredients

1 pound baby Yukon Gold potatoes, halved lengthwise (about 3 cups)

3 teaspoons extra-virgin olive oil, divided

1 teaspoon salt, divided

1½ cups cherry tomatoes (8 ounces) s

1 medium zucchini, cut into ½ inch-thick half-moons (1½ cups)

¾ teaspoon ground pepper, divided

2 tablespoons unsalted butter, softened

1 tablespoon finely chopped fresh flat-leaf parsley

2 medium cloves garlic, minced (2 teaspoons)

1 teaspoon Dijon mustard

1 teaspoon grated lemon zest

4 (5-ounce) cod fillets, patted dry

Step 1 Preheat oven to 425°F with racks in top third and bottom third positions.

Step 2 Toss halved potatoes, 2 teaspoons oil and ½ teaspoon salt together on a large rimmed baking sheet. Roast on the bottom rack until light golden brown, about 20 minutes. Remove from oven.

Step 3 Meanwhile, toss 1½ cups tomatoes, the sliced zucchini, ¼ teaspoon salt, ¼ teaspoon pepper and the remaining 1 teaspoon oil together in a large bowl.

Step 4 In a small bowl, combine softened butter, 1 tablespoon parsley, the minced garlic, 1 teaspoon mustard and 1 teaspoon lemon zest.

Step 5 Place 4 cod fillets on a large sheet of foil. Season the fish with the remaining ½ teaspoon pepper and ¼ teaspoon salt; spread butter mixture over the top of each fillet. Fold up the sides of the foil so liquid will not run out, but do not cover the fish.

Step 6 Add the tomato mixture to the pan with the browned potatoes. Push the vegetables to the outer edges of the pan to create space for the fish packet. Place the packet in the center of the pan.

Step 7 Roast on the top rack until the potatoes are golden brown, the tomatoes begin to burst, and the cod is flaky in the center, 10 to 15 minutes.

Active Time: 15 min Total Time: 35 min

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