Sheet Pan Cod and Sweet Peppers flavored with capers, red pepper flakes and a splash of lemon juice, for a delicious and quick 25-minutes meal!
Have I convinced you to start making sheet pan dinners yet? I mean… ohhh myyyy, talk about time saver recipes that still taste amazing!
Last week while at Whole foods I noticed that they have been offering a special sale of fish, and each week they feature a new catch. I always blindly go towards the Salmon BUT this time my eyes caught sight of the cod. Ha! I am so glad because it has been quite some time since I last had cod.
What to do with the Cod? Sheet pan, off course!
Check out this delicious Lemon Capers Baked Cod recipe!
Of course there are so many ways to cook Cod. Baked is always a preferred choice but fried, or sautéed works too. I also like to make cod in coconut milk and palm oil sauce, the Brazilian way like in this dish here. I know it sounds weird but TRUST me, this recipe will make you feel like you an in Paradise Island, haha.
As for this Sheet Pan Cod with Sweet Peppers, it doesn’t get much easier and delicious than this. Easy + delicious is a powerful combination that I am all in for these days. As the weather gets warmer, I definitely want more time to enjoy the outdoors and work on my vegetable garden, so easy and delicious meals come in very handy!
- 2 lbs wild cod
- 8-10 mini sweet peppers
- 1 tsp red pepper flakes
- ½ lemon, juice and slices
- 1 tbsp capers
- salt and pepper
- fresh parsley
- 1 tbsp olive oil
- Pre-heat oven to 400F degrees
- Place the fish and sweet peppers on a sheet pan. Season with oil, salt, peppers. Add capers and fresh parsley. Squeeze the fresh lemon juice all over the cod and add some slices on top as well.
- Bake for 25 minutes.