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Recipes Nugget Markets Signature Recipes

Sheet Pan Cod with Braised Vegetables

Prep time
15 minutes PT15M
Cook time
16–18 minutes PT18M
Yield
2 servings
Difficulty
1 out of 5 on the difficulty scale
Sheet Pan Cod with Braised Fennel, Leaks & Artichokes Nugget Markets signature recipes

Fennel, leeks, baby carrots, and artichoke hearts give this simple seafood dish a savory depth of flavor.

Ingredients

  • 2 cod fillets (6 ounces each)
  • Kosher salt, to taste
  • Cracked black pepper, to taste
  • 4 young red carrots, peeled and halved
  • ½ small leek, sliced
  • ½ bulb fennel, sliced
  • 2 tablespoons olive oil
  • 4 ounces artichoke hearts
  • ½ cup white wine

Preparation

Preheat oven to 425°F.

Season cod fillets with salt and pepper, then place on a rimmed sheet pan.

Combine carrots, leeks, and fennel in a small bowl, drizzle with olive oil, season with salt and pepper, and mix well to coat. Arrange seasoned vegetables and artichoke hearts on the sheet pan with the cod, then add the white wine.

Place sheet pan in oven and braise for 16–18 minutes, or until the fish reaches an internal temperature of 145°F and the carrots are tender. Serve immediately.