Sheet Pan Roasted Cod

Yield 2

Author Mya Allen

Prep time

10 Min

Cook time

25 Min

Total time

35 Min

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Sheet Pan Roasted Cod

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Ingredients

• ¼ cup olive oil
• ½ teaspoon red pepper flakes
• 3 garlic cloves, minced
• 1 lemon
• 2 cups cherry tomatoes
• 2 bunches broccolini
• 2 shallots, peeled and halved lengthwise
• ¼ loaf of bread - I used a french baguette (can be stale)
• 2 6-ounce cod filets
• Fresh basil and flake salt, for garnish
• Kosher salt and freshly ground black pepper

Instructions

1. Preheat your oven to 450 degrees F. In a large bowl, whisk together the olive oil, red pepper flakes, garlic and lemon zest. Season with salt and pepper. Add the cherry tomatoes, broccolini, shallots and bread. Mix well to coat. Place vegetables on a large, rimmed sheet tray, leaving some of the flavored oil at the bottom of the bowl. Half the lemon and add to the pan, cut side down.
2. Add cod to the remaining oil in the bowl. Toss well to coat. Add the fish to the pan and roast until the fish is cooked through and the veg is crisp and tender. About 15 minutes.
3. Once out of the oven, squeeze the roasted lemon on the fish and vegetables and finish with flake salt and basil.

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