Baked Cod Sheet Pan Dinner
This Baked Cod Sheet Pan Dinner is beautiful, healthy, and delicious. Using fresh asparagus and cherry tomatoes, it’s a simple recipe that happens to be low carb and gluten free. Plus it’s super quick to make with easy clean up - perfect for a simple nutritious weeknight dinner!
Servings: 4
Ingredients
- 1 pound thin asparagus , ends trimmed, cut into 2-inch pieces
- 1 pint cherry tomatoes , halved
- 1 tablespoon extra-virgin olive oil
- 4 (4 ounces each) skinless cod fillets , thawed if frozen, rinsed and patted dry
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon onion powder
- salt and pepper , to taste
Instructions
- Preheat oven to 375 degrees F. Lightly coat a 15x10-inch rimmed baking sheet with nonstick spray.
- Toss the asparagus and cherry tomatoes with the olive oil; spread on the baking sheet. Place cod fillets on top.
- Brush the fish with the lemon juice; sprinkle with the lemon zest. Sprinkle everything with the Parmesan, onion powder, and a little salt and pepper.
- Place in the oven and cook until fish flakes easily with a fork, about 12-15 minutes.
Nutrition
Calories: 104kcal | Carbohydrates: 9g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 6mg | Sodium: 125mg | Potassium: 512mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1491IU | Vitamin C: 37mg | Calcium: 97mg | Iron: 3mg