Sheet Pan Mediterranean Cod
1 Pint cherry tomatoes, halved
1 red onion, small, sliced
2 bell peppers, stems removed and sliced
½ Cup kalamata olives, pitted, drained
2 Cloves garlic, minced
1 Tablespoon capers, drained
¼ Cup chicken broth
1 Tablespoon olive oil
1 Teaspoon fennel seeds
½ Teaspoon kosher salt
¼ Teaspoon black pepper, freshly cracked
¼ Teaspoon red pepper, crushed
6 Slices lemon, or wedges
1.5 Pounds cod, 3-4 small filet pieces
1 Teaspoon Cajun seasoning
¼ Cup feta cheese, crumbled
dill, fresh chopped, optional for garnish
Preheat oven to 400 degrees F.
On a large rimmed sheet pan, add tomatoes, red onion, bell peppers, olives, garlic, capers, chicken broth, olive oil, fennel seeds, salt, pepper, and red pepper flakes. Toss everything together.
Place lemon slices on top and bake for 15 minutes.
Season the cod filets on both sides with Cajun seasoning.
Remove sheet pan from the oven and add fish on top of the vegetables. Return to oven and bake for another 10 to 12 minutes, until the fish is cooked through.
Garnish with crumbled feta cheese and dill. Serve immediately.
Prep Time: 10min Cook Time: 30 min Total Time: 40 min
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