Sheet Pan Cajun Butter Cod with Broccoli

This delicious cajun sheet pan and broccoli meal uses minimal ingredients and comes together in just 20 minutes! Gluten free, dairy free, Whole30, and Keto!

Course Dinner

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Calories 334kcal

Author Mary Smith

Equipment

sheet pan

Ingredients

4 6 oz cod filets halved
12 oz broccoli florets
3 tbsp ghee sub vegan butter for dairy allergies!
2 tbsp olive oil
3 cloves minced garlic
½ tsp sea salt
½ tsp oregano
½ tsp thyme
½ tsp paprika
¼ tsp cayenne
chopped parsley for garnish
lemon for squeezing / garnish

Instructions

Preheat your oven to 400. Line a baking sheet with parchment paper for easy cleanup.
Thaw the cod filets (If previously frozen) and pat dry with a paper towel. Lay them out in the center of the baking sheet. Spread the broccoli out in a single layer around the cod filets.
Melt the ghee in the microwave. Add the olive oil, minced garlic, salt, thyme, oregano, paprika, and cayenne to the bowl and mix well until combined.
Spoon some of the mixture onto each piece of cod to coat the tops. Spoon the remaining butter mixture over the broccoli florets.
Bake for 15 minutes or until the cod flakes easily with a fork. Garnish with fresh chopped parsley and a squeeze of fresh lemon juice, if desired. Enjoy!

Notes

See above for storage notes!

Nutrition