Cod with Sheet Pan Veggies and Chimichurri Sauce

Preparation time
'
Cooking time
'
Nr of servings
4
Cod with Sheet Pan Veggies and Chimichurri Sauce

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

Preparation time
'
Cooking time
'
Nr of servings
4

Ingredients

1 package 
English Style Battered COD Fillets (4 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.