Sheet Tray (Fish) Supper
Serves 2

This is a fancy way to make an easy meal. It’s also a foolproof way to make fish – which let’s be honest, scares even a seasoned pro. I love this dish for a date night because it requires minimal setup and cleanup, allowing you spend more time with that special someone. The food stylist’s secrets are to cut your vegetables in different ways and diversify the colors to keep your mouth and eyes interested.

2 4-ounce pieces of cod
2 tomatoes, cut into large bite-size pieces
1/2 lb. baby potatoes
1 red onion, chopped
Salt
Extra Virgin Olive Oil
1 lemon
1 handful of herbs such as basil or parsley, roughly chopped

Preheat oven to 425° F. Drizzle a small sheet tray with extra virgin olive oil and then place vegetables down. Season with more olive oil and salt and mix. Place cod on top and season fish with salt and olive oil.

Roast for 10-12 minutes until fish is opaque and firm. Season all with olive oil and salt (again) and dress with lemon juice and herbs.

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Products

Paesano Olive Oil // $22

This is one of my favorite olive oils. It’s from Sicily and is pretty much available everywhere. It’s about $10 more than standard olive oil but is worth it. If it seems too luxurious, use this sparingly to garnish salads or dip in bread. Noteworthy… olive oil only lasts a year so don’t let it sit too long or it will develop a bitter taste.

Miyabi Kaizen 9.5" Yanagiba Knife // $200

I’m partial to Japanese steel knives because I find they keep their blade the longest and are overall lighter—appreciated for those of us with smaller hands.

Baking Sheet // $20

These baking sheets are simple, easy, economical and work for cooking anything. I recommend buying a few.

Sheet Tray Fresh Catch

USED IN THIS RECIPE // CLICK TO BUY.