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For this Lemon Garlic Cod and Veggies Sheet Pan, you need some simple, fresh items. Each ingredient adds its own touch to the dish. Here’s what you will need: - 4 cod fillets (about 6 ounces each) - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 lemon (zested and juiced) - 1 teaspoon dried oregano - 1 teaspoon paprika - Salt and pepper to taste - 1 cup cherry tomatoes, halved - 1 zucchini, sliced - 1 red bell pepper, chopped - 1 cup asparagus, trimmed - Fresh parsley, chopped (for garnish) These ingredients work well together. The cod brings a mild flavor that pairs with the bright lemon and garlic. The veggies add color and crunch, making the dish look and taste vibrant. Each bite offers a mix of flavors that will please any palate. First, set your oven to 400°F (200°C). Preheating is key for even cooking. In a small bowl, mix together: - 2 tablespoons olive oil - 3 cloves garlic, minced - The zest and juice of 1 lemon - 1 teaspoon dried oregano - 1 teaspoon paprika - Salt and pepper to taste This blend will give your cod a bright flavor. Grab the cod fillets and place them on a large sheet pan lined with parchment paper. Brush half of your marinade over the fillets. Make sure they're well-coated to lock in the flavor. In a separate bowl, toss together: - 1 cup cherry tomatoes, halved - 1 zucchini, sliced - 1 red bell pepper, chopped - 1 cup asparagus, trimmed Add the rest of the marinade to the veggies and mix well. Spread the veggies around the cod fillets on the pan. Now, bake everything in your preheated oven for 15 to 20 minutes. The cod should be opaque and flake easily. The veggies will become tender and delicious. Once cooked, take the pan out of the oven. Let it rest for a couple of minutes. This helps the flavors settle. Before serving, garnish with fresh parsley for a pop of color and taste. Enjoy your meal! To cook cod just right, you need the right time and temperature. Bake it at 400°F (200°C) for 15-20 minutes. Cod is done when it turns opaque and flakes easily with a fork. If you overcook it, the fish can become dry. A meat thermometer can help. Aim for an internal temperature of 145°F (63°C) for perfect results. Pick fresh, colorful vegetables for your sheet pan. Cherry tomatoes, zucchini, red bell pepper, and asparagus work great. Look for firm and bright veggies. They will add flavor and nutrition to your dish. You can also change the mix based on what you like or what is in season. Broccoli or carrots can be good choices too. If you have leftovers, store them in an airtight container. Place the cod and veggies in the fridge within two hours of cooking. They can last up to three days. To reheat, use the oven or microwave. If using the oven, heat at 350°F (175°C) for about 10 minutes. This keeps the texture nice and avoids sogginess. {{image_2}} You can swap cod for other fish or proteins. Tilapia works well and has a mild taste. Salmon adds richness and a different texture. For a meat option, chicken breast is a great choice. Just remember, cooking times may change. Always check for doneness. Feel free to mix in your favorite veggies. Broccoli, cauliflower, or carrots can add more color and taste. Sweet potatoes can bring sweetness and heartiness. Green beans and snap peas are tasty additions as well. Just cut them into similar sizes for even cooking. You can boost flavors with fresh or dried herbs. Basil, thyme, or rosemary can add depth. Try a touch of chili flakes for heat. A sprinkle of lemon zest enhances the bright lemon flavor too. Mix and match to create your unique dish! To store your Lemon Garlic Cod and Veggies, let it cool first. Place the cod and veggies in an airtight container. Make sure to keep them together for the best flavor. You can store leftovers in the fridge for up to three days. This way, you can enjoy this tasty dish again soon. When you are ready to eat your leftovers, preheat your oven to 350°F (175°C). Place the cod and veggies on a baking sheet. Cover them with foil to keep the moisture in. Heat for about 10-15 minutes or until warmed through. You can also use a microwave if you’re short on time. Just heat it in short bursts, stirring in between. If you want to save some for later, freezing works great! Wrap each cod fillet and veggies tightly in plastic wrap. Then place them in a freezer-safe bag. Make sure to label the bag with the date. You can freeze them for up to three months. When you’re ready to enjoy it, thaw in the fridge overnight before reheating. Cooking cod takes about 15 to 20 minutes. The fish is done when it turns opaque and flakes easily with a fork. This quick cook time makes it perfect for busy nights. Yes, you can use frozen cod. Just make sure to thaw it first. This allows the cod to cook evenly and absorb the marinade well. If you use frozen cod, adjust your cooking time slightly. Great vegetables include cherry tomatoes, zucchini, bell peppers, and asparagus. They cook quickly and add color to your dish. You can also add broccoli, carrots, or green beans for variety. This dish is very healthy. Cod is a lean protein, and the veggies add fiber and vitamins. Olive oil provides healthy fats. This meal is low in calories, making it great for balanced eating. Absolutely! You can make the marinade a day ahead. Just store it in the fridge until you’re ready to use it. This saves time and lets the flavors blend even better. In this article, we explored a simple and tasty sheet pan cod recipe. I shared key ingredients like cod, fresh veggies, and a zesty marinade. You learned step-by-step instructions and useful tips to ensure your fish turns out perfect. We also discussed storage methods and fun variations to try. In closing, this dish is not just easy to make; it’s healthy, too. Enjoy your cooking journey and get creative with your flavors!

Lemon Garlic Cod and Veggies Sheet Pan

Savor the deliciousness of Zesty Lemon Garlic Cod & Vibrant Veggies with this easy-to-follow recipe! Perfect for a healthy dinner, this dish combines flaky cod with colorful vegetables, all flavored with a tangy lemon garlic marinade. Ready in just 30 minutes, it's ideal for busy weeknights. Click to explore the full recipe and make your meal exciting tonight! #LemonGarlicCod #HealthyRecipe #DinnerIdeas #EasyCooking
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Ingredients
  

4 cod fillets (about 6 ounces each)

2 tablespoons olive oil

3 cloves garlic, minced

1 lemon (zested and juiced)

1 teaspoon dried oregano

1 teaspoon paprika

Salt and pepper to taste

1 cup cherry tomatoes, halved

1 zucchini, sliced

1 red bell pepper, chopped

1 cup asparagus, trimmed

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the oven to 400°F (200°C).

    In a small bowl, mix together olive oil, minced garlic, lemon zest, lemon juice, oregano, paprika, salt, and pepper to create a marinade.

      Place the cod fillets on a large sheet pan lined with parchment paper.

        Brush the cod fillets with half of the marinade, making sure they are well-coated.

          In a separate bowl, toss the cherry tomatoes, zucchini, bell pepper, and asparagus with the remaining marinade.

            Arrange the seasoned vegetables around the cod fillets on the sheet pan.

              Bake in the preheated oven for 15-20 minutes, or until the cod is opaque and flakes easily with a fork, and the veggies are tender.

                Once cooked, remove from the oven and let it rest for a couple of minutes before serving.

                  Garnish with fresh parsley for an extra burst of flavor and color.

                    Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4