I love a sheet pan dinner. If they aren’t the hero of the weeknight, then I don’t know what is. This one is especially great because it can totally be a fancy night dinner - and done so easily. Do you need to celebrate a birthday? A good grade? Anniversary? This one is the one.

I like this dinner in the winter because that’s usually when you can find a good black cod. If you can’t find good black cod, then skip this. Do not buy mediocre fish. Buy the good stuff. It’s about 1/2 pound per person - a little less if you have light eaters (read not teenagers). You can do this with any thick fish - it just gets more expensive when you pick halibut instead of cod!

The salad is great too because it’s just a panzanella that cooks ALONGSIDE the fish! Pop everything in the oven - watch the time - and then dinner is done.

Roasted Black Cod

with tomato bread salad

Serves 4

1 ½ lb black cod filet

1 large onion, sliced

2 cups cherry tomatoes

3 tbs olive oil

4 cloves garlic

1 loaf crusty bread

salt and pepper

4 sprigs rosemary

1 lemon, juiced

STEP 1

Preheat oven to 400 degrees.

Line a baking sheet with parchment paper.  Place fish in the middle and surround with tomatoes, chopped onion, and garlic cloves.  Sprinkle rosemary over top and season with salt and pepper.

STEP 2

Toss bread in 2 tbs olive oil. Spread on a baking sheet and season with salt.

STEP 3

Place fish filled sheet on the upper rack of the oven.  Place the bread filled sheet on the lower rack – directly below the fish.  Roast 15-20 minutes until fish is cooked and tomatoes have burst.  Check the bread periodically and make sure it doesn’t get too brown. 

STEP 4

Remove from oven.  Remove the fish from the baking sheet and place on a plate to rest.  Cover with foil

STEP 5

Toss tomatoes, onions, garlic, and bread together in a bowl.  Add remaining oil and the juice of one lemon.  Toss again to coat.

STEP 6

Serve fish alongside bread salad.