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- 4 cod fillets (about 6 oz each) - 2 medium zucchinis, sliced into half-moons - 1 red bell pepper, sliced - 1 cup cherry tomatoes, halved - 3 cloves garlic, minced - 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill) For this dish, you need fresh cod fillets. They are mild and flaky, perfect for roasting. Zucchini adds a nice texture. The red bell pepper brings sweetness, while cherry tomatoes offer juiciness. Garlic and dill give it a fresh taste. - 3 tablespoons olive oil - Salt and pepper to taste - 2 lemons (one juiced, one sliced) Olive oil helps everything cook well and adds flavor. Salt and pepper enhance the taste of the cod and veggies. Fresh lemons bring a bright, zesty kick that pairs perfectly with fish. - Other vegetable options: carrots, asparagus, or broccoli - Additional spices: 1 teaspoon paprika for extra flavor You can switch up the veggies based on what you have. Carrots can add crunch, while asparagus brings a nice touch. If you like more spice, try adding paprika or even some chili flakes. This keeps the dish fun and new every time you make it! 1. Preheat your oven to 400°F (200°C). This step is key to achieving a crispy texture. 2. Prepare the vegetables. Slice the zucchinis into half-moons and chop the red bell pepper. Halve the cherry tomatoes. 1. In a small bowl, mix together 3 tablespoons of olive oil, the juice of one lemon, and 3 cloves of minced garlic. Add 2 tablespoons of chopped dill, salt, pepper, and optional paprika. This mixture brings bright flavor to the dish. 2. On your sheet pan, spread the prepared vegetables evenly. Drizzle half of the olive oil mixture over them and toss to coat. 3. Make space in the middle of the pan for the cod fillets. Place the fillets there, then brush the remaining olive oil mixture on top. Add lemon slices on each fillet for extra zing. 1. Roast everything in the preheated oven for 15-20 minutes. You want the cod to be flaky and the veggies tender. 2. Once done, remove the pan from the oven and let it rest for a couple of minutes. This helps the flavors meld together. Enjoy this simple yet tasty dish! To cook cod just right, start with fresh fillets. Look for firm and shiny fish. The best way to know if it's done is by checking its texture. Perfectly cooked cod should flake easily with a fork. You can also use a food thermometer. The safe internal temperature for cod is 145°F (63°C). When you reach this temp, your fish is ready to enjoy. When roasting with cod, choose quick-cooking veggies. Zucchini, red bell peppers, and cherry tomatoes work great. Slice them into equal pieces for even cooking. Add the denser vegetables, like bell peppers, first. They need a bit more time in the oven. After about 10 minutes, add the zucchini and cherry tomatoes. This way, all your veggies will come out tender and flavorful. For a nice presentation, serve the cod and veggies right from the sheet pan. This gives a homey, casual feel. If you want to impress, transfer them to a large platter. Add fresh dill and lemon wedges on top for color. A bright garnish makes the dish pop. It also adds a fresh taste. Enjoy your beautiful meal! {{image_2}} You can easily adjust this recipe for your dietary needs. For a gluten-free option, make sure to choose condiments without gluten. Most spices are gluten-free, but check the labels. This dish is naturally dairy-free, so you can enjoy it without any worries. If you want a vegan version, swap out the cod. You can use firm tofu or chickpeas for protein. Both options soak up flavors well. Just treat them the same way as the cod in the recipe. Herbs add a lot of taste. You can switch dill for parsley or basil. Both give a fresh twist. If you like bold flavors, add some thyme or rosemary. These herbs work well with fish and veggies. Want a kick? Sprinkle chili flakes or drizzle some hot sauce on top. This can bring a new dimension to the dish. You can adjust the heat to match your taste. Using seasonal veggies makes this dish even better. In spring, try asparagus or green beans. In fall, sweet potatoes or Brussels sprouts are great picks. Each season offers fresh choices that enhance the meal. You can also change the recipe based on the time of year. In summer, use fresh corn or bell peppers. In winter, root vegetables like carrots and parsnips shine. Adapting to the season keeps the dish exciting and fun to make! To keep your cod and veggies fresh, store them in the fridge. Place leftovers in an airtight container. Make sure to cool them before sealing. This helps keep the moisture in. Try to eat the leftovers within two days for the best taste. When you’re ready to enjoy your meal again, reheat it gently. The best way is to use the oven. Preheat it to 350°F (175°C). Place the cod and veggies on a baking sheet. Heat for about 10 minutes, or until warm. This keeps the flavor and texture just right. You can also use the microwave, but be careful not to overcook. If you want to save some for later, freezing works great. Put the cod and veggies in a freezer-safe container. Make sure to seal it tightly to avoid freezer burn. You can freeze this meal for up to three months. When you’re ready to eat, thaw it in the fridge overnight. Reheat as mentioned above for best results. Enjoy your meal with fresh flavors! Cod cooks quickly. For fillets about 6 ounces, it takes 15 to 20 minutes at 400°F (200°C). Thicker fillets may need a few extra minutes. Always check for flakiness to know it’s done. Cod should be opaque and break apart easily with a fork. Yes, you can use frozen cod! Just make sure to thaw it first. Place the frozen fillets in the fridge overnight. If you're short on time, you can also thaw them in cold water. Pat them dry before cooking to avoid excess moisture. Many sides work well with lemon dill cod. Try these: - Roasted potatoes for a hearty feel - Steamed rice for a light touch - A fresh green salad for a crisp contrast - Quinoa for a nutty flavor These sides will enhance your meal without overpowering the cod. You can prep some parts in advance. Chop the veggies and mix the olive oil blend a day ahead. Store them in the fridge separately. When you’re ready to cook, assemble everything on the sheet pan. This way, you save time and still enjoy a fresh meal. This recipe for sheet-pan lemon dill cod is simple and tasty. You learned about the key ingredients, preparation steps, and cooking tips to ensure your cod cooks perfectly. We also explored variations for different diets and seasonal changes. Storing leftovers ensures you enjoy this dish later. Remember, you can customize flavors and side dishes to suit your taste. Keep experimenting and have fun in the kitchen. Enjoy your delicious cod dish and impress your friends and family!

Sheet-Pan Lemon Dill Cod Veggies

Discover the delicious simplicity of sheet-pan lemon dill cod and veggies! This vibrant dish combines tender cod fillets with fresh zucchini, red bell pepper, and cherry tomatoes, all drizzled with a zesty lemon-dill dressing. Perfect for a quick weeknight meal, it’s ready in just 30 minutes! Click through to explore the full recipe and elevate your dinner routine with this healthy and flavorful dish!
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Ingredients
  

4 cod fillets (about 6 oz each)

2 medium zucchinis, sliced into half-moons

1 red bell pepper, sliced

1 cup cherry tomatoes, halved

3 tablespoons olive oil

2 lemons (one juiced, one sliced)

3 cloves garlic, minced

2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)

Salt and pepper to taste

Optional: 1 teaspoon paprika for extra flavor

Instructions
 

Preheat your oven to 400°F (200°C).

    On a large sheet pan, spread the sliced zucchinis, red bell pepper, and cherry tomatoes.

      In a small bowl, mix together olive oil, lemon juice, minced garlic, chopped dill, salt, pepper, and paprika (if using).

        Drizzle half of the olive oil mixture over the vegetables and toss them to coat evenly.

          Push the vegetables to the sides of the pan to make space in the middle for the cod fillets.

            Place the cod fillets on the sheet pan and brush the remaining olive oil mixture over the fish. Top each fillet with a couple of lemon slices.

              Roast everything in the oven for about 15-20 minutes, or until the cod is flaky and cooked through, and the vegetables are tender.

                Remove from the oven and let it rest for a couple of minutes before serving.

                  Prep Time: 10 mins | Total Time: 30 mins | Servings: 4

                    - Presentation Tips: Serve directly from the sheet pan or transfer to a large platter. Garnish with additional fresh dill and lemon wedges for an eye-catching finish. Enjoy!