Sheet Pan Cod with White Beans and Tomatoes
Flaky cod fillets roasted over a bed of cannellini beans, cherry tomatoes, and olives with garlic and lemon for a light yet satisfying Mediterranean sheet pan dinner.
Ingredients
- 4 fillets cod fillets (about 6 oz each)
- 5 tbsp olive oil
- 5 cloves garlic cloves, thinly sliced
- 2 cups cherry tomatoes, halved
- 2 cans canned cannellini beans (or other white beans), drained, rinsed
- 1/2 cup pitted Kalamata olives, halved
- 2 tbsp capers, drained
- 2 lemon, zested, then sliced
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- 1 tsp kosher salt
- 1/4 cup fresh flat-leaf parsley, chopped
Instructions
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1
Preheat the oven to 425°F.
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2
In a large bowl, combine 2 cans drained, rinsed canned cannellini beans (or other white beans), 2 cups halved cherry tomatoes, 1/2 cup halved pitted Kalamata olives, 2 tbsp drained capers, 5 cloves thinly sliced garlic cloves, most of the 5 tbsp olive oil (reserving 1 tablespoon for the fish), 1 tsp dried oregano, 1/2 tsp red pepper flakes, lemon zest from the 2 lemon, and half the 1 tsp kosher salt. Spread this mixture on a large rimmed baking sheet.
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3
Roast the bean mixture in the oven for 10 minutes until the tomatoes begin to soften.
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4
Pat the 4 fillets cod fillets (about 6 oz each) dry and season with the remaining kosher salt. Nestle the fish on top of the bean mixture. Drizzle the reserved olive oil over the fish and lay a few lemon slices on top.
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5
Return the pan to the oven and roast for 12-15 minutes until the cod is opaque and flakes easily with a fork, reaching an internal temperature of 145°F.
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6
Scatter 1/4 cup chopped fresh flat-leaf parsley over the pan. Squeeze any remaining lemon slices over the fish and serve directly from the pan.