Meal prep Monday
Yes!! We love to share this delicious dish with you. If you’re thinking this is way too much excitement for baked cod, then you really have to check out this recipe for yourself. This one-pan Baked Cod & Veggies dish comes together in less than 30 minutes! It is full of flavor and Whole30 and Paleo approved.
This Sheet Pan Cod with Veggies can be eaten any time of year. Mostly because cod, in particular, is a really easy fish to prepare because you don’t have to thaw it. That comes in handy on those nights when you’re aiming for a quick meal. Thinking about takeout while you keep looking in the refrigerator (as if the contents might be changed the second time you look)
Yes, this Cod & Veggies Sheet-pan dish works really well for those quick weeknight dinners or an easy and healthy meal prep.
1 pound / 450 g (sizzlefishfit) Atlantic Cod - divided into 4 pieces
2 cups Cherry or Rainbow Tomatoes
2 cups (melissasproduce) Purple Potatoes - quartered
3-4 tbsp. Oil of choice
Seasoning as desired
Preheat oven to 400°F / 200°C
Toss diced potatoes with ½ of the oil
Roast in the oven for 15 minutes
Remove pan from the oven
Add in tomatoes and cod
Drizzle with remaining oil and season
Return to the oven and bake (10-12 minutes)
23g protein | 11g fat | 19g carbs
If using fresh fish, your Cod & Veggies mealprep will last 3-4 days in the refrigerator.