SHEET PAN COD OVER ROASTED VEGGIE PALOOZA

1 red onion, cut into thin slices

2 small zucchinis, cut into ¼” slices lengthwise

1 small yellow summer squash, cut into ¼” slices lengthwise

1 small fennel bulb, cut into thin slices (including bulb, stems, and fronds)

1 small red bell pepper, chopped

1 pint grape tomatoes, cut in half

⅓-½ cup olive oil

2 teaspoon salt, divided

1 teaspoon black pepper

1 teaspoon garlic powder

2 pounds cod filets, skinned (or other white fish or salmon)

1 teaspoon paprika

1 cup shaved parmesan flakes (or shredded cheese of your choice)

½ cup fresh basil leaves, chiffonade

Preheat oven to 375 degrees.

Place all of the vegetables on a foil-lined baking sheet.  Drizzle all over with the olive oil and then season with 1 teaspoon of the salt, the black pepper, and garlic powder.  Toss everything with your hands to evenly coat and then spread the vegetables out in an even layer on the baking sheets.  Bake for 10 minutes.  Remove from oven and toss the vegetables with tongs and then redistribute into an even layer.  Bake an additional 10 minutes and remove again.

Season the fish with the remaining salt and paprika.

Toss the veggies again and then top with the seasoned fish.  Bake another 10 minutes and remove once more.  Toss the veggies around the fish and top the fish with some of the tomatoes and smaller veggies.  Top with the parmesan cheese and cook for an additional 10 minutes or until the fish easily flakes with a fork in the center.  Garnish with fresh basil and devour.

Note: You can use any mixture of vegetables as long as the cuts are even so they all cook at the same time.

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