Description
This Sheet Pan Mediterranean Cod recipe offers a healthy, flavorful, and quick weeknight meal. Cod fillets are baked with colorful vegetables like bell peppers, zucchini, cherry tomatoes, and Kalamata olives, all tossed in a zesty lemon-herb dressing. Everything cooks on a single sheet pan, making cleanup a breeze.
Ingredients
Scale
- 1 1/2 pounds cod fillets, 1-inch thick
- 1 tablespoon olive oil
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 zucchini, thinly sliced
- 1 pint cherry tomatoes
- 1/2 cup pitted Kalamata olives
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon black pepper
- 1/4 cup fresh lemon juice
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine the sliced red bell pepper, yellow bell pepper, zucchini, cherry tomatoes, Kalamata olives, minced garlic, oregano, basil, and black pepper.
- Drizzle with olive oil and lemon juice, then toss to coat thoroughly.
- Spread the vegetable mixture in a single layer on the prepared baking sheet.
- Place the cod fillets on top of the vegetables.
- Bake for 15-20 minutes, or until the cod is cooked through and flakes easily with a fork, and the vegetables are tender-crisp.
- Garnish with fresh chopped parsley before serving.
Notes
- For extra flavor, add a sprinkle of red pepper flakes to the vegetables.
- Feel free to substitute other quick-cooking vegetables like asparagus or green beans.
- Adjust cooking time based on the thickness of your cod fillets.
- Serve with a side of quinoa, couscous, or a light salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 70mg