Sheet Pan Cod
Sheet pan cod baked with brussels sprouts and cherry tomatoes. Easy healthy dinner ready in 30 minutes.
Servings: 3 servings
Ingredients
- 3 teaspoons olive oil
- 3 teaspoons minced garlic
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon coriander
- 1 teaspoon onion powder
- 1 dash salt and pepper
- 3 tablespoons lemon juice
- 3 cod fillets
- 1 lb brussels sprouts cut in half
- 1½ cups cherry tomatoes
- 1 tablespoon olive oil
Instructions
- Preheat oven to 400 degrees.
- Whisk together olive oil, garlic, cumin, paprika, coriander, onion powder, salt, pepper, and lemon juice.
- Line sheet pan and spray lightly.
- Place cod on pan and spread sauce on top.
- Add brussels sprouts and tomatoes around fish.
- Drizzle vegetables with olive oil and season.
- Bake 20 minutes until cod flakes easily.
Notes
- Avoid overbaking for best texture.
- Cut vegetables evenly for consistent cooking.
- Store leftovers in refrigerator up to 3 days.
Nutrition
Calories: 172kcal | Carbohydrates: 20g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 0.4mg | Sodium: 50mg | Potassium: 824mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1843IU | Vitamin C: 153mg | Calcium: 93mg | Iron: 3mg
