One Pan Roasted Mediterranean Cod

• Gluten free
• Paleo

• Seafood

  • 24 oz Sustainably-caught cod, fillets

• Produce

  • 16 oz Asparagus
  • 6 oz Cherry tomatoes
  • 3 cloves Garlic
  • 2 Lemons

• Condiments

  • 3 tbsp Capers
  • 1 cup Kalamata olives

• Baking & Spices

  • 1 tsp Black pepper, freshly ground
  • 2 tsp Sea salt

• Dairy

  • 3 tbsp Butter or ghee, grass-fed

Found on kitscoastal.com

Description

Ingredients

• 3 Tbsp grass-fed butter or ghee, melted
• 24 oz sustainably-caught cod fillets, patted dry
• 16 oz asparagus, ends removed
• 1 cup kalamata olives, drained
• 3 Tbsp capers, drained
• 3 cloves garlic, thinly sliced lengthwise
• 6 oz cherry tomatoes, halved
• 2 tsp sea salt
• 1 tsp freshly ground black pepper
• 2 lemons

Directions

• Preheat oven to 450ºF/232ºC.
• Cover sheet pan with parchment paper.
• Using a pastry brush, lightly brush the parchment paper with some of the butter or ghee.
• Make sure your cod is really dry and remove any visible bones using tweezers.
• Place the cod fillets on the pan.
• Fill in the rest of the pan with the asparagus, olives, capers, garlic, and tomatoes.
• Brush the remaining butter onto the fillets and vegetables, making sure to cover the entire surface of the cod fillets.
• Sprinkle everything with the salt and pepper.
• Slice one lemon into rings and top each fillet with a lemon slice.
• Place the sheet pan in the oven on the middle rack and roast for 10-12 minutes, until the fillets are opaque all the way through and flake easily with a fork. Cooking time will depend on the thickness of your fillets.
• Zest the remaining lemon directly onto the dish before serving.