12 baby red potatoes 4 large carrots, peeled, diagonally cut 4 large parsnips, peeled, diagonally cut 1 head fennel, core removed, cut into strips 4 Sea Cuisine® Seasoned Cod fillets 4 tbsp. butter 1/2 tbsp. lemon pepper seasoning 1 tbsp. fresh thyme leaves
Preheat oven to 400°F. Apply a light coat of oil spray to a large sheet pan. Place all vegetables on sheet pan and bake for 15 minutes. Reduce heat to temperature needed to cook Seasoned Cod as directed on package. Do not remove vegetables from oven. Bake both until cod is cooked through and until vegetables are tender.
Meanwhile, heat butter and lemon pepper seasoning in a small saucepan over low heat until butter is melted. Place cooked vegetables in a large mixing bowl; sprinkle with seasoned butter. Toss until vegetables are coated. Place vegetables on a medium presentation platter and sprinkle with fresh thyme leaves. Arrange cod on top of vegetables. Serves 4.