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–+ servings
Sheet Pan Cod with Veggies! Baked cod with garlic & herbs with roasted veggies. A light, easy, Paleo meal that takes less than 30 minutes to make & prep. Baked cod never was so easy or so good! Gluten Free + Low Calorie + Paleo + Whole30
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5 from 1 vote

Sheet Pan Cod with Veggies

Sheet Pan Cod with Veggies! Baked cod with garlic and herbs with roasted veggies. A light, easy, Paleo meal that takes less than 30 minutes to make & prep. Baked cod never was so easy or so good! Gluten Free + Low Calorie + Paleo + Whole30
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Dinner, Lunch, Sheet Pan
Cuisine: American
Diet: Low Calorie
Servings: 3 servings
Author: Megan Olson

Ingredients

  • 12 ounces cod 3 filets, frozen or unfrozen
  • 1 bunch asparagus ends sliced off and washed
  • 1 yellow bell pepper sliced in lengthwise strips
  • 1 tablespoon extra virgin olive oil
  • 1 1/2 teaspoons thyme
  • 1/2 teaspoon garlic
  • Salt and pepper to taste
US Customary - Metric

Instructions

  • Preheat oven to 350 F. Prepare a baking sheet with parchment paper.
  • Place the extra virgin olive oil, garlic and thyme in a small bowl and whisk together. 
  • Place the cod filets on the sheet pan. Spoon the oil mixture over each cod filet, dividing it evenly among the three filets.
  • Place the asparagus and bell pepper around the cod. Add salt and pepper over everything to taste.
  • Bake for 25-30 minutes or until the cod is slightly golden in the center and flaky, and veggies are done. Serve immediately or store in the refrigerator up to 3 days.

Notes

Nutrition

Serving: 1serving | Calories: 176kcal | Carbohydrates: 8g | Protein: 23g | Fat: 5g | Cholesterol: 48mg | Sodium: 65mg | Potassium: 855mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1280IU | Vitamin C: 83mg | Calcium: 59mg | Iron: 3.9mg