sheet pan recipes – Meghan E White

This recipe is a great way to add nutrition packed fish to your diet without being boring. The potatoes are perfectly crisp and brown, almost like a chip. The cod is tender, and flavorful with lemon and rosemary. It’s a winning combination.

A variety of herbs will work for this fish. I used the herbs I had on hand from my garden, rosemary and garlic chives. Tarragon or thyme would be tasty. Use what you’ve got, or what you prefer for herbs. Like any recipe, tweak it to your liking.

I love simple dishes that cook in one pan. This meal delivers with wonderful texture and flavor all while giving much needed Omega-3 into your diet. You’ll get a tasty, appetizing dinner, that’s easy to make and satisfying to eat. Enjoy this lovely fish supper!

Happy Eating!

Many are the afflictions of the righteous, but the LORD delivers him from them all. Psalm 34:19

Roasted Lemon Rosemary Cod and Potatoes

Yield: 4 servings

Ingredients

4 cod fillets (6 to 8oz. each)

1 to 1 1/2 lbs. russett potatoes, skin-on, thinly sliced into 1/4 inch rounds

7 tablespoons total salted butter, (3 T. melted butter for potatoes, 4 T. cubed for fish)

2 garlic cloves minced

4 sprigs of rosemary

1 T. fresh chopped rosemary

1 tsp. fresh chopped garlic chives

salt and fresh ground black pepper

1 lemon thinly sliced

Instructions

Preheat oven to 425°. Line a rimmed baking sheet with parchment.
Slice potatoes into thin rounds and place in a large mixing bowl. Add 3 tablespoons of melted butter and toss to coat evenly. Add 1/2 teaspoon of salt, 1/4 teaspoon of pepper, garlic, chopped rosemary, and chopped garlic chives. Mix it all together.
Spread potatoes into four piles, fanning out each potato wedge so they overlap slightly. Bake for 30 minutes.
While potatoes are cooking, pat cod fillets dry with a paper towel. Use plenty of salt and fresh ground black pepper on the cod.
Place a cod fillet on each cooked potato pile. Add 1 T. cubed butter on each fillet. Then place a sprig of rosemary, and two slices of lemon.
Bake the cod and potato piles for an additional 15 minutes.
Use a spatula to transfer each cod/potato pile to plates.
Remove rosemary before eating, and squeeze the lemon slices over the cooked cod.
Enjoy!

It’s easier to find some chicken at the stores right now than toilet paper. Though I hope you have plenty of both. I also hope and pray that you and your family are healthy and well. These are uncertain times, but God is bigger than coronavirus. He will get us through this.

And yes, people are going a wee bit crazy. Panic buying. We’ve all seen the empty toilet paper shelves, among other essentials. Let’s all take a collective deep breath together. That’s better. We are going to make it, by the grace of God. Yes, it’s tough right now with so many unknowns, but God knows. We can trust God completely. So, keep your head up, your hope fixed on Jesus, and know this will end.

You may be cooking more than usual lately, and I want to help you out. This super simple chicken dinner is fantastic. Veggies and meat are cooked together in one pan. Easy and nutritious. Your kids will love it. Your spouse will love it. Your family will praise you for making such yummy food.

If you’ve already got some chicken in the freezer then all you will need is some fresh green beans and Roma tomatoes. Or, you can swap out the vegetables for ones you’ve got on hand. I’ve been able to get fresh produce at my local grocery store, and I hope you can as well. The fresh veggies make this dish so appetizing.

Get your kids involved by having them trim the ends of the green beans, or help measure the ingredients for the marinade. My youngest son, who’s fourteen, usually cuts the green beans for me. Add a salad, some potatoes, or rice, and your meal is complete. Have fun with this one.

Happy Eating!

The Lord is my light and my salvation—

whom shall I fear?

The Lord is the stronghold of my life—

of whom shall I be afraid?

Psalm 27:1

Sheet Pan Italian Chicken

4 to 6 boneless, skinless chicken breasts

6 Roma tomatoes

1 lb. fresh green beans

Marinade

1 cup olive oil

⅓ cup balsamic vinegar

6 cloves minced garlic

1 tsp. Italian seasoning

1 tsp. Basil

1 tsp. salt

½ tsp. black pepper

Preheat the oven to 425° and spray a large sheet pan with cooking spray.
In a mixing bowl whisk together the ingredients for the marinade. Set aside.
Trim the ends off the green beans and slice the tomatoes lengthwise into 4 to 6 pieces each. Place the vegetables in a large freezer bag.
Place the chicken in a large freezer bag. Pour half the marinade over the chicken. Seal the bag and move the chicken around to give it an even coat. Place in the refrigerator for 30 minutes, or up to 8 hours.
Pour the remaining marinade over the vegetables and let that sit on the counter. (Place the vegetables in the refrigerator if you plan to cook several hours later).
Set your chicken on the counter for about 20 minutes before you put it in the oven.
Place chicken on the sheet pan first, then fit the veggies around the chicken. Throw out the excess marinade. Sprinkle salt and pepper on everything before it goes in the oven.
Bake for 35 minutes.

Notes

Use cherry tomatoes instead of Romas.
Experiment with different vegetables.
Add fresh parsley when it comes out of the oven.

Get this delicous recipe and all of my recipes at Mustard Seed Sentinel. Go to the “More” tab and scroll down to “Meghan’s Corner”.

https://www.mustardseedsentinel.com/post/meghan-s-corner-sheet-pan-italian-chicken