Sheet pan supper
Happy Friday, everyone! This was a crazy week, but one triumph was this amazingly delicious and healthy sheet pan supper. For those uninitiated, the sheet pan supper trend is basically almost anything your heart desires baked all together on a sheet pan, making an all-in-one dinner without loads of pans to wash.
Here I used frozen cod fillets to make a Greek roasted cod and potatoes with tomatoes and feta. All the family loved it and it was so flavorful, healthy, and easy to make!
Let me know if you try it! π
#RECIPE:
1 1/2 lb (700g) yellow potatoes
3 large Roma (plum) tomatoes
3 tbsp olive oil
2 cloves garlic, peeled and lightly crushed
1 tsp dried oregano
salt and pepper
4 cod fillets (4-6 oz each), thawed if frozen
1 tbsp olive oil
2 tbsp breadcrumbs (optional)
1 cup crumbled feta cheese
Preheat the oven to 400 F (200 C).
Peel potatoes and cut into quarters, then into1 inch chunks. Cut the tomatoes into similar sized chunks. Place in the sheet pan and toss with 3 tbsp olive oil, garlic, oregano, salt, and pepper. Arrange in an even, single layer.
Bake for 10 minutes. Quickly stir and bake for 15 minutes more.
Meanwhile, combine cod fillets with 1 tbsp olive oil and season well on all sides.
Remove potato mixture from the oven (after a total of 25 min bake time). Stir and arrange mixture so there are four spots to place the fish. Add cod fillets, sprinkle all over with breadcrumbs and finally with the feta.
Return to the oven for 10-12 minutes, until fish flakes easily with a fork. if desired, broil for 1 to 2 minutes at the end to brown before serving.
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This would work especially well with baby plum or grape tomatoes, left whole or cut in half depending on size.
