This Sheet Pan Jamaican Jerk Cod with Roasted Vegetables takes less than 30 minutes from start to finish and is a super simple all in one meal!
Yes, I’m on a role with one pan meals and yes I’m still cooking despite the current mood I’m in. See my previous one pan meal for details if you’re curious what I’m talking about. Thankfully I’ve been feeling a little bit better with cooking this week, but I’m still (and will always be) looking for shortcuts in the kitchen. One pan meals like this one are the perfect way to put together a nutritious meal with spending little time in the kitchen.
Individual frozen vegetables are another one of my favorite shortcuts. When using frozen vegetables with one pan meals I will first thaw the vegetables for about 5 minutes in the microwave and then add them to the baking pan. The fish I used was frozen cod (no seasoning added) from Sam’s Club.
This meal is excellent just as it is, or you could serve it over rice or as fish tacos like I did the following night. I served the fish with whole wheat tortillas and added avocado and my favorite cilantro lime aioli.
This one recipe turned into a fantastic two-for-one meal! What are your favorite shortcuts when it comes to saving time in the kitchen? I’d love to hear your suggestions!
Sheet Pan Jamaican Jerk Cod with Roasted Vegetables
Ingredients
- 4 4 ounce frozen cod
- 2 teaspoons Jamaican Jerk seasoning
- 1 tablespoon butter
- 2 cups frozen vegetables thawed
- olive oil
Instructions
- Preheat oven to 400°F or according to cod instructions. Coat a rimmed baking pan with aluminum foil and spray with non-stick cooking spray or olive oil.
- Place cod and vegetables on sheet pan, evenly spaced.
- Coat cod with butter. Brush or spray on olive oil over vegetables.
- Sprinkle cod and vegetables with Jamaican Jerk seasoning.
- Cook for 20 minutes or until cod is thoroughly cooked and vegetables are tender.
This One Sheet Pan Jamaican Jerk Cod with Roasted Vegetables post first appeared on Chocolate Slopes.
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