Sheet Pan Lemon Pepper Baked Cod and Vegetables
This Sheet Pan Lemon Pepper Baked Cod and Vegetables is such an easy delicious meal that is done in under 30 minutes!
Servings: 4
Calories: 335kcal
Ingredients
- 1/4 cup lemon juice
- 4 tablespoons butter melted
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon lemon pepper seasoning
- 1/4 cup minced parsley
- 12 ounce chopped broccoli about 3 cups
- 8 ounce chopped asparagus about 1 bunch
- 1 pound cod filets not frozen, see note
Instructions
- Preheat your oven to 400 degrees. Line a baking sheet with parchment paper.
- Mix together the lemon juice, butter, salt, paprika, and lemon pepper.
- Place cod in the middle of the parchment paper. Surround with the chopped asparagus and broccoli. Pour the butter and lemon juice mixture over the top. Top with chopped parsley.
- Bake for 13 to 15 minutes or until the cod is no longer translucent, be cautious not to bake too long as the fish will dry out.
Video
Notes
It is best to thaw frozen cod in the refrigerator overnight.
Nutrition
Calories: 335kcal | Carbohydrates: 9g | Protein: 45g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 130mg | Sodium: 454mg | Potassium: 1269mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1850IU | Vitamin C: 127.1mg | Calcium: 90mg | Iron: 2mg