Sheet pan cod with asparagus, carrot, lemon and a funny thing.

BLE compliant; gluten-free; low carb; omega 3 booster;

Seafood is a funny food for me, not funny haha, but funny as in it is rarely a go to meal for me. I usually go for chicken or pork, heck I turn to meatless options before seafood usually. What’s even funnier about this is that I (used to) like seafood, and enjoy preparing it. So what gives, why do I dismiss one of our planets most abundant food sources so much? Funny you should ask.

It all started with the diet. You see a funny thing happens on the way to a sugar and flour free lifestyle. Your tastes change quite a bit, as in your taste buds go through a pretty dramatic change. Well, your tastes do to, but I digress. Simply put, you will like food you did not before and stop liking some food you used to like. For me, I can no longer eat most vegetables from the cruciferous family (broccoli, cauliflower, kale, etc) and sadly many types of fish. Oh and tofu makes me gag, and I used to eat tofu a few times a week. So now you’re wondering why I am posting a fish dish, right?

Turns out not all fish are created equal, and luckily I was able to come up with a not funny tasting fish dish. The nice part about this dish is that it is a handy all in one place meal, fit for a weeknight or weekend dinner. One other part I would like to note is the quality of the fish. I mean, you all know not to buy stinky fish or fish that looks like it’s been mashed.

But it is also very important to know where your fish comes from, and how it was sourced. I do usually prefer to eat locally as often as possible, but one of the few foods I like from distant waters is cod. I have found the cod from the pristine cold waters of the north Atlantic to be amazing, both Norway and Iceland have found a sustainable way of harvesting what the ocean provides without leaving a giant footprint in their wake.

Anywho, enough of me prattling on. Let’s make some food!

Recipe

Serves four

  • 1 1/2 pounds Icelandic (if you can find it) cod
  • two pounds asparagus, tough part removed with peeler
  • one pound carrots, cut into long thin angled slices
  • one medium onion, cut into eighths
  • 3-4 garlic cloves, smashed
  • two small lemons, halved seeds removed
  • 1 teaspoon dried oregano, equally divided
  • 1/2 teaspoon smoked paprika
  • salt and pepper to taste, equally divided
  • 1 teaspoon Worcestershire sauce (weird I know, trust me it’s good)
  • two tablespoons olive oil
  • cooking spray

Directions

Preheat oven to 400F.

Meanwhile, combine all vegetables, half of divided spices and herbs in a large mixing bowl and season with the oil and Worcestershire sauce.

Toss thoroughly to coat, spread evenly on a parchment lined sheet pan.

Bake in oven for 15 minutes, while the veggies are cooking spray the cod with cooking spray and season with the remaining salt, pepper and oregano.

After 15 minutes remove pan from oven and clear spots for the fish so that it is laying flat in the pan. Place halved lemons cut side down in the pan, too. Put pan back in the oven for 15 more minutes, the veggies should be soft with some browning and the fish will be firm and flaky.

I suggest checking the fish after 10 minutes, if it is done early remove the fish from oven and let the veggies finish. Be sure each person gets a lemon to squeeze over everything, it takes on such a unique flavor after cooking.

Welp, there you have it folks. A delicious and healthy take on a fish we all know, and see it didn’t taste funny at all!

BLE note: The fat is the oil, and if you need more veggies for your portion a nice side salad will do.

Cheers, Blue

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