Description
Baked cod with spring vegetables is a light, fresh, and flavorful dish perfect for warm-weather dining. Featuring flaky white fish and tender seasonal vegetables, this one-pan meal is as healthy as it is delicious.
Ingredients
Units
Scale
- :
- 4 cod fillets (about 6 ounces each)
- 1 cup cherry tomatoes, halved
- 1 cup asparagus, trimmed and cut into 2-inch pieces
- 1 cup baby carrots, halved lengthwise
- 1/2 cup sugar snap peas
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 garlic cloves, minced
- 1 teaspoon dried thyme or fresh thyme sprigs
- Salt and pepper to taste
- Lemon wedges, for serving
Instructions
- :
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the tomatoes, asparagus, carrots, and snap peas with 2 tablespoons of olive oil, garlic, thyme, salt, and pepper.
- Spread the vegetables on a baking sheet lined with parchment paper.
- Nestle the cod fillets among the vegetables. Drizzle with the remaining 1 tablespoon olive oil and lemon juice.
- Season the cod with salt and pepper.
- Bake for 15–18 minutes, or until the cod flakes easily with a fork and vegetables are tender.
- Serve with fresh lemon wedges.
Notes
- :
- Swap cod for halibut, haddock, or any firm white fish.
- Add baby potatoes or mushrooms for a heartier meal.
- For a touch of richness, top with a drizzle of herb butter before serving.
Nutrition
- Calories: ~280
- Sugar: 4g
- Sodium: ~350mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
