Description
This sheet pan cod soup recipe is a healthy fish recipe with cod, vegetables and easily customized to whatever vegetables are in season.
Ingredients
Scale
- 1.5 pounds cod fillets, skin removed, cut into 2-inch piecesn1 red bell pepper, seeded and choppedn1 yellow bell pepper, seeded and choppedn1 large onion, choppedn2 carrots, peeled and choppedn3 cloves garlic, mincedn1 (14.5 ounce) can diced tomatoes, undrainedn4 cups chicken or vegetable brothn2 tablespoons olive oiln1 teaspoon dried oreganon1/2 teaspoon saltn1/4 teaspoon black peppernOptional: red pepper flakes, lemon wedges for servingnOptional: Fresh parsley or dill, chopped, for garnish
Instructions
- Preheat your oven to 400°F (200°C).nIn a large bowl, combine the bell peppers, onion, carrots, and garlic. Drizzle with olive oil and toss to coat. Season with salt, pepper, and oregano.nSpread the vegetables in a single layer on a large sheet pan.nRoast for 20 minutes, or until the vegetables are tender and slightly caramelized.nRemove the sheet pan from the oven. Add the diced tomatoes (undrained) and the chicken or vegetable broth to the sheet pan. Stir to combine.nGently place the cod pieces on top of the vegetable mixture.nReturn the sheet pan to the oven and bake for another 10-12 minutes, or until the cod is cooked through and flakes easily with a fork. Cooking time will vary slightly depending on the thickness of the cod fillets.nRemove the sheet pan from the oven. Gently stir the soup to combine.nLadle the sheet pan cod soup into bowls and serve hot. Garnish with fresh parsley or dill, if desired. Add a squeeze of fresh lemon juice, and a pinch of red pepper flakes for a bright finish.nEnjoy your delicious and easy sheet pan cod soup!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Calories: 280
- Sugar: 8g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: sheet pan, cod, soup, fish, easy, healthy