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Keto Baked Cod with Zucchini and Green Beans
The simplicity of a sheet tray dinner is so nice on weeknights. The trick here is to layer the ingredients on the sheet tray in the order of how long they take to cook. For example, the fish will take the longest to cook so place the fish in the oven first and then toss the vegetables around the fish later so the whole meal will be done at the same time. The zucchini and green beans taste so delicious and sweet roasted at a high temp too!
How to Make It
Step 1
Preheat oven to 400 F. Place fish on a sheet tray next to each other, but not touching.
Step 2
Sprinkle Montreal seasoning evenly over the top of the fish. No need to season both sides.
Step 3
Wash and trim the ends of the green beans. Cut zucchini into thick matchsticks by cutting each in half the long way, then in thirds the long way and then in half again to make them shorter. Toss veggies with olive oil and kosher salt.
Step 4
Bake fish for 10 minutes and then place veggies around the fish and bake for another 12-15 minutes until internal temperature of fish is 145 F.
Ingredients
- Cod – 4 Pacific cod fillet
- Montreal Steak Seasoning by Mccormick – 2 tsp
- Zucchini – 2 medium
- Green Beans – 1 cup
- Olive Oil – 2 teaspoon
- Kosher Salt – ¼ teaspoon
