This paleo sheet pan meal is with simple gluten & dairy free baked cod glazed with a delicious coconut sauce surrounded by lemon garlic roasted asparagus!
Hi, friends! How was your weekend? Mine was great! I got in a great workout at TI Fitness on Saturday morning – 40 minutes of nonstop movement. It was sooooo good, and super fun to workout with the people I usually coach!
I got to spend Saturday night testing a new recipe and hanging out with friends I never get to see. They came over and stayed the night which was freaking awesome because how often do you get to have sleep overs with friends anymore? I’m 28, I’m thinking those days are rare. I also discovered something VERY interesting. I’ve talked a lot about how alcohol makes me go a bit crazy when it comes to overeating. I recognize that is a consequence of more than one glass of wine so most of the time I avoid it. I also wake up feeling like a truck hit me and working out is totally off the table. Despite having, let’s just say, more than a couple glasses of vodka mixed with La Croix I woke up feeling pretty good. A big breakfast of eggs, bacon, and potatoes and I was good to go, no nursing of a hang over needed. If I had time I totally could have gone to work out. I also, didn’t feel the need to overeat, like at all. The Dietitian in me says that it is all in my head. Then again, I do think by drinking basically vodka soda water I’m hydrating all night too, which could help and overall just less sugar than wine?
Turns out I’m not crazy because when I met up with Megan for this epic meal I posted on IG, she said she tolerates vodka a bit better than wine too. I find that very very very interesting. Anyone else out there? I like wine, but I don’t LOVE it. Like many of my Hungry Hobby RD clients, alcohol is only important to me in social settings. Obviously, Sunday was awesome as I got to see Megan who lives about an hour and a half from me! We spent forever chatting but the waiter was super cool provided us really great service, filling our water glasses even after we paid, I thought that was awesome!
Okay, so onto the recipe! I’m seriously LOVING creating one pan Monday recipes. First, because I hate dishes. Have I mentioned that before? I’m not sure if I have. Second, because it is a fun little challenge to get really delicious meals with only one dish. Be sure to check the notes section of this recipe, there are some really important details to make your life easier! At one point, when chopping the asparagus I suggested using the dish towel you used to dry them as a surface to cut the tough ends off because dishes are worse than laundry. Your choice, if you want to get a cutting board out I won’t judge you, I promise. Also, if you need some carbs with this meal I would throw a potato in the microwave or use pre-cooked brown rice/quinoa (my favorite right now is seeds of change brand.)
Glazed Baked Cod & Asparagus
This paleo sheet pan meal is a simple gluten & dairy free baked cod glazed with a coconut sauce surrounded by roasted asparagus!
- 4 – 5-ounce pieces of wild caught cod (defrosted)
- 1 bunch of thin asparagus (pick the bunch with the thinnest spears you can find)
- olive or avocado oil spray or a Misto
- sprinkle lemon pepper
- sprinkle garlic salt
- 1 teaspoon sesame seeds to garnish
- red pepper flakes as desired
For Coconut Peanut Sauce:
- Line a large baking sheet with heavy duty aluminum foil, spray with cooking oil or grease. Preheat oven to 400F
- Wash asparagus, dry in a clean dish towel. Line them up and cut off the tough ends.
- Make sure cod pieces are very dry. You may have to dry them with a paper towel. Line cod pieces in a line down the center of the baking sheet.
- Divide them evenly among each side of the pan, spray with your preferred cooking oil and then add seasonings (lemon pepper and garlic salt) to taste. (Honestly, I just lightly sprinkled them over all of the asparagus.)
- Make sauce by combining all sauce ingredients in a blender or with an immersion blender.
- Brush 1 tablespoon of sauce on each piece of cod. Sprinkle entire pan with sesame seeds. For a spicy flavor sprinkle cod with red pepper flakes (optional.)
- Bake for 20-30 minutes until fish is flaky and reaches an internal temperature of 155F.
(Your asparagus should be done too as long as you picked super thin pieces.)
- Remember pick super thin asparagus so it cooks at the same time as the fish!
- Dry your fish of excess liquid, this is important!
- You will have leftover sauce that can be stored in the refrigerator and used for stir fry's, salad dressings, basically anything!
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Question, of the day: What was your favorite part of this weekend?
Want more one dish meals? Check out these or the one pan dish recipe index!