Sheet Pan Cod with Vegetables in Lemon Herb Sauce

Ingredients

• lb.green beanscleaned and trimmed
• yellow onionthinly slice d
• clove sgarlicdivided
• teaspoon savocado oildivided
• teaspoon sfine sea salt
• 1/4 teaspoon ground black pepper
• 1/2 cup parsleycleaned and picked
• 1/2 cup cilantrocleaned and picked
• 1/4 cup dillcleaned
• scallion
• teaspoon slemon zest
• teaspoon slemon juice
• large zucchinidiced to 1/2" thick slice s
• lb.wild caught codcut into 4 even piece s
• lemon slice sfor garnish

Instructions

1. Pre heat oven to 400ºF.
2. On a rimmed baking sheet combine green beans, onion, 6 garlic cloves, 2 teaspoons avocado oil, 1 teaspoon fine sea salt and 1/2 teaspoon ground black pepper.
3. Bake in oven for 10 minutes.
4. Meanwhile make lemon in herb sauce: In a blender combine 2 cloves garlic, parsley, cilantro, dill, scallion, lemon zest, lemon juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper and blend until combined. Set aside.
5. Remove sheet pan from oven and add sliced zucchini with green bean mixture and combine. Clear space in the middle of the sheet pan to add the fish. Place fish on sheet pan and lightly drizzle with remaining 2 teaspoons oil, 3/4 teaspoon salt and 1/2 teaspoon black pepper. Return to oven and continue to bake for 15 17 minutes, or until the fish is just cooked through. (See note)
6. Drizzle cooked fish and vegetables with lemon herb sauce and garnish with lemon slices!