Sheet pan shawarma with cod, cabbage, potatoes, carrots, and red onion

This is a very easy and tasty dinner that uses only one pan. The important step is not to overcook the fish. Give the vegetables about a 20 minute head start and then add the fish. Depending on how thick your fish is you will need to adjust its cook time. Our 3/4 inch pieces of cod cooked for 8 minutes and I would say that 7 minutes probably would have been optimal.

Oven roasted cod shawarma with vegetables. Serves 2

For the fish (two 5 oz. portions)
Zest of one lemon
2 tsp olive oil
¼ tsp garlic powder
1 tsp kosher salt (or to taste)
1 tsp ground cumin
1 tsp paprika
¼ tsp turmeric
Pinch of cinnamon

For the vegetables
Season with salt, garlic powder, and coriander (sprinkle over)
3 carrots cut in 3 inch lengths approx. ¾ inch diameter
1 large red onion, quartered (or in eighths)
10 new potatoes, halved
¼ head of cabbage sliced in 4 pieces through root

Combine the zest and the fish spices with the olive oil. Coat the fish with the resulting paste. Marinate for ½ hour while you prepare the vegetables.

Heat the oven to 425F. Line a sheet pan with aluminum foil and spray with olive oil spray.

Cut the vegetables and spray them on one side with olive oil and sprinkle on vegetable seasonings. Place the vegetables ONLY on the sprayed sheet pan with the olive oil side up. Bake for 20 minutes.

Add the cod after the 20 minutes have elapsed and place on top of cabbage slices or just on the sheet pan. Cook for 7-8 minutes (the timing really depends on how thick your fish is.)