A note: this recipe is part of my Cook Once Eat Twice series and is intentionally designed to yield extra cod to make cod burgers! This recipe yields veggies + cod for four servings and you should have about 12oz leftover cooked cod. If you aren’t making my second recipe, feel free to use a bit less cod!

1. Prep: Preheat oven to 450 degrees. Line a large, rimmed baking sheet with parchment paper or a silicone baking mat.
2. Parsley Drizzle: Vigorously whisk together ¼ cup olive oil, 1 tablespoon red wine vinegar, 3 tablespoons chopped parsley, 2 cloves minced garlic, 1 tablespoon honey, 1 teaspoon lemon zest, ¾ teaspoon kosher salt and ½ teaspoon black pepper until well combined.
3. Sheet Pan: Use paper towels to pat cod fillets dry and sprinkle the fish with pinches of salt and pepper. Arrange cod, tomatoes, zucchini, shallot, kalamata olives and lemon wedges on the prepared sheet pan. Drizzle everything with the parsley drizzle, using your hands to get everything evenly coated.
4. Bake: Roast for 13-15 minutes, until fish cooked through to 145°F and flakes easily with a fork and tomatoes are just beginning to burst. Cook time will vary slightly based on the thickness of your fish, but it goes quickly at high heat!
5. Serve cod and veggies with steamed rice or couscous, crumbled feta (if desired), a squeeze of the roasted lemon wedge and more fresh herbs.