Sheet Pan Cod with Veggies {Paleo, Whole30, GF, Low Cal} Skinny
Sheet Pan Cod And Vegetables. Season cod well with oil, herbs, salt and pepper. In a small bowl, whisk together olive oil, lemon juice, white wine vinegar, garlic powder, thyme, salt, and pepper.
Sheet Pan Cod with Veggies {Paleo, Whole30, GF, Low Cal} Skinny
Web line a large baking sheet with parchment paper. Toss the asparagus and cherry tomatoes with the olive oil; In a small bowl, whisk together olive oil, lemon juice, white wine vinegar, garlic powder, thyme, salt, and pepper. Web preheat oven to 400˚f. Grease a large rimmed baking sheet. In a large sheet pan add in the fish and veggies, all except the marinated artichoke. Preheat oven to 375 degrees f. In a small bowl, whisk together butter, lemon juice, lemon zest, garlic, paprika, thyme, dill, parsley, salt and pepper until completely combined. Season cod well with oil, herbs, salt and pepper.
Season cod well with oil, herbs, salt and pepper. Season cod well with oil, herbs, salt and pepper. Toss the asparagus and cherry tomatoes with the olive oil; Web preheat oven to 400˚f. In a small bowl, whisk together olive oil, lemon juice, white wine vinegar, garlic powder, thyme, salt, and pepper. Preheat oven to 375 degrees f. Grease a large rimmed baking sheet. Web line a large baking sheet with parchment paper. In a large sheet pan add in the fish and veggies, all except the marinated artichoke. In a small bowl, whisk together butter, lemon juice, lemon zest, garlic, paprika, thyme, dill, parsley, salt and pepper until completely combined.
