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Cod with Sheet Pan Veggies and Chimichurri Sauce

Preparation time
'
Cooking time
'
Nr of servings
4

Get an easy and inspired one-pan dinner on the table for a delicious weeknight supper.

'
Preparation time
'
Cooking time
4
Nr of servings

Ingredients

  • 4 English Style 4 Battered COD Fillets
  • 1 red pepper, sliced
  • 1/2 small red onion, sliced
  • 1 zucchini, sliced into rounds
  • 1 cup grape tomatoes, halved
  • 1 tbsp olive oil
  • 1 tbsp kosher salt
  • 1 tbsp Pepper
  • Chimichurri Sauce:
  • 1/4 cup red wine vinegar
  • 3/4 tbsp Salt
  • 2 cloves garlic, finely chopped
  • 1/2 large shallot, finely chopped
  • 1/4 cup finely chopped cilantro
  • 2 tbsps finely chopped parsley
  • 1 tbsp finely chopped fresh oregano
  • 1 tbsp finely chopped chives
  • 1/4 tsp hot pepper flakes
  • 1/3 cup extra-virgin olive oil

Method

  1. Preheat oven to 450°F. Arrange cod fillets in center of large baking sheet. Toss together red pepper, red onion, zucchini and tomatoes. Drizzle with oil and sprinkle with salt and pepper; toss to coat well. Scatter evenly around fish.

  2. Bake for 10 minutes; turn fish over and toss vegetables. Bake for about 10 minutes or until fish is golden and cooked through, and vegetables are tender.

  3. Chimichurri Sauce: Meanwhile, stir together vinegar, salt, garlic and shallot. Let stand for 5 minutes. Stir in cilantro, parsley, oregano, chives and hot pepper flakes. Whisk in olive oil.

  4. Arrange vegetables on plates; top with cod fillets. Drizzle with sauce (leftover sauce can be tightly covered and refrigerated for up to 3 days).

Serving tip

Transform this entrée into a sandwich by wrapping in a tortilla or pita bread lined with baby spinach.

Tags

Dinner
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