Lemon-Pepper Baked Cod with Sheet-Pan Cabbage and Onions

Ingredients

• 1 pcs green cabbage (medium, about 2 lbs or 900g)
• 1 pcs yellow onion (large)
• 2 tbsp olive oil
• 0.5 tsp black pepper (freshly ground)
• 0.25 tsp salt (for low-sodium)

Instructions

1. 1

   Preheat oven and prepare vegetables

   • Preheat your oven to 400°F (200°C).
   • Line a large baking sheet with parchment paper for easy cleanup.
   • Remove any tough outer leaves from the cabbage, then cut it into 8 thick wedges through the core. Keeping the core intact helps the wedges hold together.
   • Peel the onion and slice it into thick rings.
2. 2

   Season the vegetables

   • Place the cabbage wedges and onion slices on the prepared baking sheet.
   • Drizzle everything with olive oil.
   • Sprinkle evenly with the salt and freshly ground black pepper.
   • Use your hands to gently toss the vegetables, ensuring they are all lightly coated with oil and seasoning.
3. 3

   Roast until caramelized

   • Arrange the cabbage and onions in a single, even layer. Don't overcrowd the pan, as this will steam them instead of roasting.
   • Place the baking sheet in the preheated oven and roast for 20 minutes.
   • Carefully remove the sheet, flip the cabbage wedges, and give the onions a stir.
   • Return to the oven and roast for another 10-15 minutes, or until the vegetables are tender and have deep, caramelized edges.
4. 4

   Serve warm

   • Remove from the oven and transfer to a serving platter.
   • Serve immediately as a delicious side dish.