Sheet Pan Herb Cod
Flaky Atlantic cod fillets roasted with caramelized Brussels sprouts, tender sweet potato cubes, and fiber-rich black-eyed peas infused with rosemary and sage.
- Prep: 15 min
- Cook: 30 min
- Total: 45 min
- Servings: 6
- Cuisine: American
- Difficulty: Easy
Dietary
- Gluten-Free
- Pescatarian
- Dairy-Free
- Nut-Free
- Egg-Free
- Soy-Free
- Low-Sodium
- High-Fiber
- Low-Sugar
- Low-Cholesterol
- Low-Saturated-Fat
- High-Protein
- Low-Fat
- Low-Calorie
Tags
- sheet pan
- roast
- healthy
- fresh
Ingredients
- 2.5 pound Atlantic cod fillet (cut into 6 portions)
- 1.5 pound Brussels sprouts (trimmed and halved)
- 1.25 pound sweet potato (peeled and cubed)
- 1 can canned black-eyed peas (rinsed and drained)
- 2 tablespoon canola oil
- 1 teaspoon dried rosemary (crushed)
- 1 teaspoon dried sage
- 1 teaspoon lemon zest (finely grated)
- 0.5 teaspoon coarse salt
Instructions
- Preheat your oven to 400 degrees. Line a large rimmed baking sheet with parchment paper.
- Toss the cubed sweet potato and halved Brussels sprouts in a large bowl with 1 1/2 tablespoons of the canola oil, dried rosemary, dried sage, and 1/4 teaspoon of the coarse salt.
- Spread the vegetables across the baking sheet and roast for 15 minutes.
- Remove the baking sheet from the oven, stir in the rinsed canned black-eyed peas, and push vegetables toward the perimeter to create space in the center.
- Arrange Atlantic cod fillet portions in the center of the sheet, brush with the remaining 1/2 tablespoon of canola oil, and season with lemon zest and the remaining 1/4 teaspoon of coarse salt.
- Return the sheet to the oven and roast for 12 to 14 minutes until the cod reaches an internal temperature of 145 degrees and flakes easily, and the vegetables are golden brown.
Notes
Rinsing canned beans removes excess sodium while preserving their natural fiber.
Nutrition (per serving)
- Calories: 385
- Protein: 43.2 g
- Carbohydrates: 38.6 g
- Fat: 7.4 g
- Fiber: 9.2 g
- Sodium: 395 mg
- Saturated Fat: 0.8 g
- Sugar: 4.8 g
- Cholesterol: 70 mg