Ingredients
Vegetables & Aromatics
- 1 Pint cherry tomatoes (halved)
- 1 small red onion (sliced)
- 2 bell peppers (stems removed and sliced)
- 2 cloves garlic (minced)
- 1 tablespoon capers (drained)
- 6 slices lemon (or wedges)
Pan Mixture
- ½ cup kalamata olives (pitted, drained)
- ¼ cup chicken broth
- 1 tablespoon olive oil
- 1 teaspoon fennel seeds
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- ¼ teaspoon crushed red pepper flakes
Fish & Seasonings
- 1 ½ pounds cod (3 or 4 small filet pieces)
- 1 teaspoon Cajun seasoning
- ¼ cup feta cheese (crumbled)
- Fresh chopped dill (optional for garnish)
Instructions
- Preheat the oven: Preheat your oven to 400°F to prepare for roasting the vegetables and fish on a sheet pan.
- Combine vegetables and seasonings: In a large rimmed sheet pan, add the halved cherry tomatoes, sliced red onion, bell peppers, kalamata olives, minced garlic, capers, chicken broth, olive oil, fennel seeds, kosher salt, freshly cracked black pepper, and crushed red pepper flakes.
- Toss ingredients: Toss all the ingredients thoroughly on the sheet pan so they are evenly coated and well combined.
- Bake vegetables: Arrange lemon slices on top of the vegetable mixture and bake in the oven for 15 minutes to soften and roast the vegetables.
- Season the cod: While the vegetables are baking, season the cod filets on both sides with Cajun seasoning to add a spicy, savory flavor.
- Add cod to sheet pan: Remove the sheet pan from the oven after 15 minutes, place the seasoned cod filets on top of the roasted vegetables, then return the pan to the oven.
- Bake fish and vegetables: Bake for another 10 to 12 minutes, or until the cod is cooked through and flakes easily with a fork.
- Garnish and serve: Remove from oven, garnish with crumbled feta cheese and freshly chopped dill if desired, then serve immediately for a warm, flavorful Mediterranean-inspired meal.
Notes
- Make sure to use fresh cod filets for the best flavor and texture.
- You can substitute chicken broth with vegetable broth to make the recipe pescatarian friendly.
- Adjust the amount of crushed red pepper flakes depending on your spice preference.
- Serve the fish and vegetables over rice or with crusty bread to soak up the flavorful juices.
- For a dairy-free version, omit the feta cheese or substitute with a plant-based cheese alternative.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat
