The worst part about cooking is the washing up. Am I right?? So it is lovely to find a recipe such as the one I'm about to share with you where it only requires one pan. One pan! That's it! It couldn't be easier - you just continue adding things to this pan and keep popping it in and out of the oven. Depending on how big your roasting pan is, you could feed lots of hungry mouths, and still only use ONE PAN. Is the point made yet?
This meal benefits from any fresh, seasonal vegetables that roast well and of course the freshest fish you can find. For ours, I bought some fresh cod, along with a few asparagus spears (they are SO GOOD right now), a fennel bulb, and a red onion - all from the farmer's market on Saturday. What a delight!
Feel free to add to the number of veggies used in this dish. The more the merrier.
One-pan Roasted Cod with Vegetables
- 2 cod fillets, skinned and de-boned
- 7-8 asparagus spears, trimmed
- 1 large fennel bulb, thinly sliced (save the fronds)
- 1 large red onion, sliced
- 1 large red chili, thinly sliced
- 2 tbsp olive oil
- juice of 1 lemon
- 10-15 cherry tomatoes, halved
- 3 tbsp balsamic vinegar
- 1 heaped tsp capers, drained and rinsed
- Preheat the oven to 400F. Scatter the fennel, asparagus, onion, and chili in a roasting pan and drizzle with 1 tbsp olive oil and the lemon juice. Roast for 10 minutes.
- Scatter over the cherry tomatoes and roast for a further 5 minutes, then drizzle with balsamic vinegar. Place the cod fillets on top, drizzle with the remaining oil, season, and roast for 10-12 minutes or until the cod is cooked through.
- Garnish with the reserved fennel fronds and capers, and serve.
Lesson learned: Lots of STRONG and BOLD flavors here - with the red chili and the capers. If you aren't a fan of heat, omit the chili. If you aren't a fan of salty, omit the capers. Both together is slightly too much for my tastebuds.