Weeknight Wonders: Sheet Pan Cod with Stewed Tomatoes and Fennel

and a pantry party trick to add flavour and interest

One of my favourite go-to’s for low-effort weeknight dinners is frozen white fish: Cod, halibut, and haddock are staples in my freezer—they thaw quickly and, if you're in a pinch, they cook beautifully straight from frozen. This recipe is one of those meals that feels cozy and thoughtful, but in reality, it’s quick, simple, and pretty low-lift.

You can serve this dish on its own, or pair it with a big green salad and some crusty bread. Steamed rice or couscous also make excellent friends here too—they soak up the tomatoey goodness really well.

It’s easy to get stuck in the mindset that dinner has to be complicated, but meals like this are a reminder that you’ve got room to play. This is a perfect example of using everyday ingredients in a slightly new way to keep things interesting.

Lately, I’ve been having a bit of a vinegar moment. I’ve collected a small (okay, not that small) stash of vinegars, and I love how a splash of something sharp and bright can totally transform a dish. Here are a few favorites I reach for often:

• Ume Plum Vinegar: Made from pickled umeboshi plums, this vinegar is salty, tangy, and super concentrated. I love it on fresh or sautéed greens—it cuts through bitterness with a bold punch. A little goes a long way.

• Acid League Meyer Lemon Vinegar: Slightly sweet and citrusy, this one pairs beautifully with tomatoes, both fresh and stewed. It adds brightness without overpowering the dish.

• Red Wine Vinegar: My forever favourite. It’s bold enough for heartier dishes like chimichurri, but still works in simple dressings or a quick veggie sauté. I often reach for the cheap grocery store version—I love it and there’s just something nostalgic to me.

Sheet Pan Cod with Stewed Tomatoes and Fennel

Serves 4 | Ready in about 25 minutes