Sheet Pan Cod and Vegetables
Cod is an ultra lean protein, packing a ton of nutrition in each bite! Marinating it in a special marinade and cooking it with veggies on a sheet pan results in the easiest, dreamiest nourishing dinner! Mix it up using your favorite vegetables!
Servings: 2 Servings
Calories: 396kcal
Equipment
Ingredients
For the Cod:
- 10 to 16 ounces cod filets
- 3 Tbsp avocado oil
- 3 Tbsp coconut aminos
- 1 Tbsp rice vinegar or fresh lime juice
- 1 lime zested
- 3 cloves garlic minced
For the Vegetables:
- 2 large carrots
- 1 small red bell pepper
- 1 medium-sized zucchini squash
- ½ red onion sliced
- 1 Tbsp avocado oil
- Sea salt to taste
Instructions
- Mix the ingredients for the cod marinade in a small mixing bowl or a measuring cup.
- Transfer the cod filets to a large zip lock bag along with the marinade. Marinate in the refrigerator for at least 20 minutes (up to 24 hours).
- Chop the vegetables and spread them over a large baking sheet. Drizzle with avocado oil, and sprinkle with sea salt. Use your hands to toss everything together until it is well coated in oil and salt. Bake in the preheated oven for 10 minutes. Remove the sheet pan from the oven and make space for the cod filets. Place the cod filets in the cleared out space and back for another 10-15 minutes, until the cod is cooked through. Insert a digital thermometer into the thickest part of the fish. It is ready once the internal temperature reaches 145 degrees F. Try to avoid over-cooking the fish so that it turns out perfectly flaky.
- Serve immediately with any additional side dishes, and enjoy!
- Store leftovers in an airtight container in the refrigerator for up to 3 days. I recommend eating this meal fresh from the oven.
Nutrition
Serving: 1Serving (of 2) | Calories: 396kcal | Carbohydrates: 32g | Protein: 34g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 321mg | Fiber: 11g | Sugar: 14g