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Sheet-Pan Cod & Veggies

0
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
This one-pan dinner is perfect when you're short on time but want a filling, satisfying meal. Asparagus and bok choy are great veggie choices since they’re quick-cooking. Enjoy this recipe as written or serve it with quinoa.

Ingredients

Cooking spray

4 spray(s)

Uncooked onion

1 small, cut into thick slices

Fresh parsley

1 Tbsp, chopped

Garlic clove

2 clove(s), finely chopped

Paprika

1 tsp

Olive oil

1 tsp

Uncooked Atlantic cod

1 pound(s), or other variety, 4 (4 oz) fillets

Kosher salt

½ tsp, divided

Lemon slice

4 slice(s)

Uncooked bok choy

1 pound(s), leaves separated and stems trimmed, or baby bok choy, halved lengthwise

Asparagus

½ pound(s), thin spears, trimmed

Low sodium soy sauce

1 tsp

Instructions

  1. Coat the sheet pan with cooking spray, and place the onion slices on one side of the pan; transfer to the oven and preheat to 425℉.
  2. In a small bowl, combine the parsley, garlic, paprika, and oil. Season the fillets with ¼ tsp salt, and brush on the parsley mixture; top each fillet with a lemon slice.
  3. Once the oven reaches 425℉, remove the pan and carefully place the fish onto the onion slices. Arrange the bok choy and asparagus in an even layer on the other side of the pan. Coat the vegetables with cooking spray, and season with the remaining ¼ tsp salt. Return the pan to the oven, and cook until the fish is cooked through and the vegetables are soft, 10 to 12 minutes, drizzling the bok choy with soy sauce halfway through cooking. Serve immediately (squeeze the warm lemon slices over the fish for a punch of brightness).
  4. Serving size: 1 fillet and ¼ of vegetables

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