This sheet pan Mediterranean dish is a quick, healthy meal for busy days. This recipe can be easily modified by swapping cod for other types of fish, chicken or zucchini for a vegetarian dish.
- Zest of 1 lemons
- Juice of 1 lemons
- ½ cup White wine (Pinot Grigio)
- 1 cup Olive oil
- 1 ½ Tbsp. Freshly minced garlic
- 2 tsp. Dill weed
- 1 tsp. Seasoned salt, more for later
- ½ tsp. Ground black pepper
- 1 tsp. Dried oregano
- ½ tsp. Ground coriander
- 15 Whole Kalamata olives
- 1 lb. Fresh green beans
- 1 lb. Cherry tomatoes
- 1 Large yellow onion sliced into half moons
- 1 ½ lb. Cod fillet**, slice into 1 ½-inch pieces
**Note: you can substitute cod for other types of dense fish or chicken. For a vegetarian dish, replace cod with breaded zucchini.
Preheat the oven to 425 degrees F.
In a large mixing bowl, whisk the sauce ingredients together. Add the olives, green beans, tomatoes, and onions and toss to coat with the sauce.
With tongs, transfer the vegetables to a NUCU large baking sheet. Spread evenly over one side of the baking sheet.
Add the cod fillet strips to the remaining sauce and toss to coat. Transfer the cod fillet to the opposite side of the baking sheet and pour any remaining sauce on top.
Bake in oven for 15 minutes or until fish is cooked through. Then transfer the baking sheet to the top oven rack and broil for another 3 minutes or so, watching carefully not to burn the food. The cherry tomatoes should begin to pop under the broiler.
Remove the baked cod and vegetables from the oven. If desired, serve over your preferred grain or pasta.