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!
Servings: 4 people
Equipment
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
Serving: 1cod filet | Calories: 334kcal | Carbohydrates: 7g | Protein: 33g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 102mg | Sodium: 411mg | Potassium: 989mg | Fiber: 2g | Sugar: 2g | Vitamin A: 686IU | Vitamin C: 80mg | Calcium: 77mg | Iron: 1mg