Roasted vegetables and cod

A delicious and easy sheet pan meal!

When my summertime garden is in peak production mode, I roast vegetables regularly and use them in all sorts of dishes including soups, stews, casseroles and more. It had never occurred to me until recently that placing fillets of fish on top and roasting them as well would make for such a simple yet tasty meal. It’s in the regular rotation now!


  • 1 medium zucchini, thinly sliced
  • 8 medium mushrooms, thinly sliced
  • 12 cherry tomatoes, halved
  • 1 medium onion, sliced
  • 1 tablespoon (15 mL) balsamic vinegar
  • 2 tablespoons (30 mL) olive oil
  • 1/2 teaspoon dried basil
  • Salt and pepper
  • 2 cod fillets (thawed if frozen)
  • Lemon wedges, to serve


  • Preheat oven to 400F.
  • Put prepared vegetables on a parchment lined sheet pan. Combine balsamic, olive oil, basil and a few grinds of salt and pepper in a small jar with a tight lid; shake to blend well. Drizzle about 2/3 of the mixture over the vegetables and toss to coat evenly.
  • Roast vegetables for 10 minutes; toss gently then place cod fillets on top of vegetables and drizzle remaining balsamic mixture over fish.
  • Roast for 10 – 12 minutes more, until fish flakes easily with a fork or reaches an internal temperature of 145F.
  • Divide vegetables among two serving plates or broad bowls and place fish on top. Spoon pan juices over fish and serve warm, with lemon wedges.

Serves 2; recipe can easily be multiplied.

Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

6 thoughts

  1. Nice. Except I have a problem with tomato peels, but otherwise for me a fantastic dish! My mother always peeled tomatoes before using them. It must be a French thing?!

    1. I’m not sure if it is a French thing or not. You could definitely use larger tomatoes and blanch/peel them first then cut into 1″ pieces before roasting.

      1. Exactly. That is what I’d do. And sadly, most all of my tomato plants are of the cherry and grape variety, but except for salads, I turn them all into sauce, which is very handy! But even for a tomato salad my mother would remove the peels. I’ll have to ask my French friend if it’s a French thing (he’s trained) or if other people just don’t like peels!

          1. It took me a while to find this! My French friend says peeling tomatoes is not necessarily a French thing, but he says it’s a smart thing! So I was wrong!

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