Wild Rock Cod Sheet Pan Dinner

Ingredients

• 2 cups gold or yellow potatoes, chopped into 3/4-inch pieces
• 1 cup carrots, peeled + chopped into 3/4-inch pieces
• 2 cups fennel, cut into 3/4-inch pieces
• ¼ cup olive oil
• ½ a lemon, juice only
• 1 Tablespoon white wine vinegar (or apple cider vinegar)
• ½ teaspoon garlic powder (or 2 freshly minced cloves)
• ½ teaspoon dried thyme
• 2 pounds Wild Rock Cod
• Salt + pepper, to taste
• Parsley, chopped

Instructions

1. Preheat oven to 400°F. Line a large baking sheet with parchment paper.
2. In a small bowl, whisk together olive oil, lemon juice, white wine vinegar, garlic powder, thyme, salt, and pepper.
3. Place chopped potatoes, carrots, and fennel onto the lined baking sheet. Pour half of the lemon dressing overtop and toss to coat.
4. Spread the vegetables out in an even layer, then bake in oven for 20 minutes.
5. After 20 mins, remove baking sheet from oven. Make space for the fish in the center of the vegetables. Place cod fillets in that space.
6. Pour and brush the remainder of the lemon dressing over top of the fish. Season with additional salt and pepper.
7. Return the sheet pan to the oven for an additional 12 minutes, until cod is opaque and flakes easily.
8. Remove sheet pan from oven, garnish with chopped parsley, and serve!