Recipes Nugget Markets Signature Recipes
Sheet Pan Cod with Braised Vegetables
- Prep time
- 15 minutes PT15M
- Cook time
- 16–18 minutes PT18M
- Yield
- 2 servings
- Difficulty
Fennel, leeks, baby carrots, and artichoke hearts give this simple seafood dish a savory depth of flavor.
Ingredients
- 2 cod fillets (6 ounces each)
- Kosher salt, to taste
- Cracked black pepper, to taste
- 4 young red carrots, peeled and halved
- ½ small leek, sliced
- ½ bulb fennel, sliced
- 2 tablespoons olive oil
- 4 ounces artichoke hearts
- ½ cup white wine
Preparation
Preheat oven to 425°F.
Season cod fillets with salt and pepper, then place on a rimmed sheet pan.
Combine carrots, leeks, and fennel in a small bowl, drizzle with olive oil, season with salt and pepper, and mix well to coat. Arrange seasoned vegetables and artichoke hearts on the sheet pan with the cod, then add the white wine.
Place sheet pan in oven and braise for 16–18 minutes, or until the fish reaches an internal temperature of 145°F and the carrots are tender.
Serve immediately.