Sheet Pan meals have to be my favorite ways to cook food. Easy to assemble, easy to clean up, and absolutely delicious. I love them so much I even created a whole entire e-book dedicated to just sheet pan meals, which you can get HERE Seriously guys, you have to be cray cray to not like them! This Sheet Pan Cod with Lemon and Olives is so scrumptious and a perfect spring meal to prepare for you family!
White fish like cod can be pretty finicky when cooking it. One minute they are completely raw, the next minute completely overcooked. You know already that my favorite way to cook fish is to place in a cold oven then turn it on. (You can see the method with this recipe HERE ) But with white fish I like to stick it under the broiler. You can choose whatever method you’d like cause you are the boss in your kitchen!
When doing fish on a sheet pan I highly suggest using a silicone mat to prevent from sticking. For some reason fish really likes to get all up in the sheet pan making it hard to clean up afterwards. I love the DiOro silicone mat for all my sheet pan cooking. You can get 25% off DiOro by using the code “DONUTDIORO” at checkout! (Shop) Seriously, my fave products.
Originally I wanted to make a gremolata of sorts, but I didn’t want to chop everything up super finely, so instead I just made it into a sauce to pour over the fish at the end. Asparagus goes really really well with this recipe. Cauliflower also would be a nice addition. You will need to adjust the cooking time for cauliflower as it usually takes longer than asparagus to cook up!
Ingredients
- 1.5 lbs fresh cod
- 1 lb asparagus
- 1/2 lemon, sliced
- drizzle of oil
- salt and pepper to taste
- 1/2 cup sliced green olives
- 1 tbl capers
- 1/2 cup vegetable broth
- 1/2 large lemon, juiced
- 1 1/2 tbl chopped parsley
- 1 tbl arrowroot powder + 2 tbl cold water for slurry
Instructions
- Turn your broiler on high and place rack in the center of the oven.
- Put cod in the middle of your sheet pan and place asparagus all around.
- Drizzle cod and asparagus with oil and a sprinkle of salt and pepper. Top with fresh lemon slices.
- Place sheet pan in oven once hot and cook for 15-17 minutes.
- While fish is cooking take a small pot and add in the sauce ingredients except for the arrowroot slurry.
- Bring to a soft boil, then turn down to medium low and let cook for 10 minutes.
- After the 10 minutes add in your slurry and mix well. After a couple minutes it will start to thicken.
- Next, remove fish from oven.
- Drizzle lemon olive sauce over the fish.
- Enjoy!
Check the fish after 15 minutes. If it flakes then it is done. If not let it cook for another 2-3 minutes. Since it is under the broiler it will cook pretty quickly. And if you just happen to have an amazing broiler, it wouldn’t hurt to check after 12 minutes!
Are you a sheet pan lover like me? What’s you favorite thing to cook on a sheet pan?
Whole30: yes
Paleo: yes
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