A healthy, elegant meal doesn’t have to take hours to prepare, cost a ridiculous amount of money or create an enormous mess! This roasted fish and veggies takes a few minutes of prep, then the oven does the rest of the work. And the only cookware you will have to wash afterwards is a single sheet pan. Phew!
Cod is a budget friendly, highly accessible fish that I find at virtually every grocery store I enter. It has a clean flavor and flaky texture. I like to keep prep as simple as possible when cooking cod so I don’t overwhelm it.
I love the simplicity of this roasted cod. The fish is a blank canvas, flavored simply with garlic, shallot lemon and salt. The preparation is equally simple. Just place everything in a sheet of parchment, seal it shut and place it in the oven!
Here’s what you need:
Equipment:
This is a great recipe for kids to help with.
No knives needed, except for mincing the shallot and garlic. You can do that yourself and then let the all of the fam assemble their own individual packet!
Drizzle the fish and vegetables all over with olive oil and sprinkle them with well with kosher salt. Top it with a spoonful of the garlic/shallot mixture, then cover the fish filet with lemon slices. You could use other vegetables here, such as zucchini or mushrooms, as long as they have short cook times. You wouldn’t want to use something like carrots or potatoes because they would still be raw when the cod is finished cooking.
Gather the 2 sides of the parchment and roll it down to close. Make sure that the bottom corners are tightly sealed so no juices seep out.
Roast for 15 to 20 minutes, depending on the thickness of the cod. The fillets pictured came out perfectly at exactly 17 minutes!
This dinner can be served right out of the parchment! It’s the perfect size for a light meal, but if you are wanting something more substantial, serve it over Fluffy, Garlic and Herb Rice or Creamy Parmesan Polenta!
Other recipes to try:
Easy Parchment Roasted Cod
Ingredients
- 4 cod fillets 6 ounces each
- 2 tbsp olive oil
- kosher salt
- 1 clove garlic minced
- 1 small shallot minced
- 16 spears asparagus trimmed
- 16 cherry tomatoes
- 1-2 lemons thinly sliced
- 1 tbsp fresh parsley chopped
Instructions
- Preheat the oven to 400 degrees.Tear 4 sheets of parchment, measuring approximately 16 inches in length. Crumple the sheets into a ball, then flatten them back out. This makes the parchment more manageable.Mix the minced garlic and shallot together in a small bowl.In the middle of each sheet, lay 1 cod fillet, 4 asparagus spears and 4 cherry tomatoes. Drizzle each with olive oil. Sprinkle kosher salt over each packet and a spoonful of the garlic/ shallot mixture. Lay slices of lemon over each piece of fish. Gather the two long sides of the parchment together and roll tightly down towards the fish. The corners nearest to the bottom need to be tightly rolled to prevent any of the juices from running out. Place the packets on a sheet pan and place the pan in the preheated oven.Roast for 17 minutes, then carefully unfold the parchment. Sprinkle with fresh chopped parsley and wedges of lemon.