Sheet Pan Lemon Garlic Cod with Roasted Vegetables
Ingredients
- 1 pound baby Yukon Gold potatoes , halved lengthwise (about 3 cups )
- 3 teaspoons extra-virgin olive oil , divided
- 1 teaspoon salt , divided
- 1½ cups cherry tomatoes ( 8 ounces )
- 1 medium zucchini , cut into ½ inch-thick half-moons ( 1½ cups )
- ¾ teaspoon ground pepper , divided
- 2 tablespoons unsalted butter , softened
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 2 medium cloves garlic , minced ( 2 teaspoons )
- 1 teaspoon Dijon mustard
- 1 teaspoon grated lemon zest
- 4 (5-ounce) cod fillets , patted dry
Instructions
Sheet-Pan Lemon-Garlic Cod with Roasted Vegetables serves 4 original recipe by EatingWell.
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