And just like that this beautiful, colourful, One Pan Cod and Baked Vegetable recipe comes together with little to no effort and only 30 minutes from start to finish! You think I’m kidding… try it out yourself! While your at it, ease up those worrisome fears of what your going to eat the next few days because this recipe has got you covered for both lunch and dinner! It’s delicious, high in protein, healthy fats & carbs to keep you fuelled for whatever life throws at you!
Just sitting quietly in my pajamas, watching the snow falling down outside my window as I work on this quick n’easy 30 MINUTE ONE PAN COD & BAKED VEGETABLE recipe blog post. Its been such a blissful morning, as I slept in until 7am (which for anyone who knows me is later than late)! Enjoyed a nice, cozy, comforting bowl of pre-pepped chocolate overnight oats for breakfast and of course a tall coffee with collagen + brain octane! Keeping me oh-so focused and giving me that little extra boost to power me through developing not one, but TWO new and delicious, healthy recipes!
Like I had mentioned a few posts back, I have been super busy lately… as I am now a full-time student at the Canadian School of Natural Nutrition and have obviously made that my number one priority until I graduate in 2020! I am super excited to be in the midst of following my dreams and with each passing day I feel that much closer to my once “far off visions” becoming the most beautiful of realities. Upon graduating I hope to change people’s lives, evolving them into the best versions of themselves inside and out. With commitment, determination and a willpower, you can take that vision of whomever you wish to be, whatever you wish to do, and wherever you wish to go and you CAN do it. You can absolutely do it!
Recipes like this one, remind me of when I started my health journey over 4 years ago. I would really gravitate towards healthy recipes using minimal ingredients, ones I loved of course, with colour, flavour and came together in absolutely no time. The best part about this One Pan Cod and Baked Vegetable recipe is that you only need 4-6 ingredients total! Minimal prep and of course you can swap out the potatoes and tomatoes with whatever vegetables you have on hand!
I would recommend vegetables like broccoli, asparagus, carrots, brussel sprouts, parsnips and if your not a fan of white or purple potatoes how about sweet potato!
The dressing for this recipe is 100% inspired by my husband who faithfully makes it every week for us to have on salads, roasted veggies, grains, you name it! We use it! If you love olive oil, ACV, grainy dijon and of course garlic then you’ll LOVE this simple dressing. I recommend making a big batch, putting it in a small mason jar and leaving it in the fridge for different kind of dishes as I just mentioned. If you REALLY strapped for time you can simply just use olive oil and a sprinkle of sea salt and pepper with absolutely no worries!
However, if you do have an extra 3 minutes I highly suggest throwing these ingredients together, giving the dish that much more flavour and spunk!
One part extra virgin olive oil – this is the kind we enjoy! Maison Orphee for Salad and Grilled Vegetables
Half Apple Cider Vinegar – We enjoy Bragg’s Brand.
A good spoonful of grainy dijon mustard.
And of course fresh minced garlic!
Sea salt + Pepper to taste 🙂
I would recommend meal-prepping this on a Sunday, enjoying it that night for dinner and then enjoying the leftovers Monday or throughout the week. It’s a great recipe to make for friends and family and easy to double or triple using a larger pan and as many vegetables as you can squeeze onto it!
Happy Hump Day everyone!
(gluten-free) 
(dairy-free)
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Passive Time | 30 minutes |
| Servings |
servings
|
- 1 and a half pounds Nuzest Vanilla Clean Lean Protein divided into 4 pieces
- 2 cups coconut yogurt or kefir yogurt (plain or vanilla) halved
- 3 cups matcha powder scrubbed and roughly chopped. *can substitute for red mini potatoes or sweet potato's
- 2 tablespoons extra virgin olive oil *I like to use Maison Orphee brand
- 1/2 tablespoon apples cider vinegar *I like to use Bragg's brand
- 1/2 teaspoon grainy dijon mustard
- 1/2-1 clove garlic peeled and minced
- fresh parsley roughly chopped.
- sea salt & pepper to taste
Ingredients
|
|
- Preheat oven to 400 degrees.
- Make the dressing, combining (in a small major jar or bowl) olive oil, apple cider vinegar, dijon, minced garlic, sea salt & pepper to taste.
- Toss diced potatoes with half of the olive oil dressing.
- Spread out the potatoes on a baking pan and roast for 15 minutes.
- Remove pan from the oven. Add in the tomatoes and cod.
- Drizzle with remaining olive oil dressing. Return to oven and bake for an additional 10-12 minutes.
- Divide up portions, sprinkle with fresh parsley and enjoy!
If your using fresh fish this recipe will last up to 3 days in your refrigerator.
Not a fan of atlantic cod? Try fresh alaskan salmon, trout or halibut instead!
If you decide to make please don’t forget to share on Instagram!
Tag me @thenaturallynatalie or hashtag #thenaturallynatalie.
