Sheet Pan Baked Cod
Save time (and dishes) with this easy sheet pan baked cod recipe. It’s packed full of flavor and nutrition with crunchy veggies, flakey baked cod and a lemon olive oil sauce!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Bake
- Diet: Gluten Free
Ingredients
Scale
- 3 tbsp olive oil, divided
- 1 lb baby potatoes, halved
- 2 bell peppers, seeded + chopped
- 1 dry pint cherry tomatoes
- 3 garlic cloves, minced
- 4 cod fillets (4–6 oz each)
- 1/2 tsp paprika
- salt + pepper, to taste
- 1 large lemon, thinly sliced
- 1/4 cup freshly chopped parsley, dill or cilantro (or a combo of all three)
Instructions
- Preheat oven to 400 degrees F.
- Line a baking sheet with parchment paper or a silicone mat.
- Pat your cod fillets dry and top with 1 tbsp of olive oil, paprika, and a sprinkle of salt and pepper. Allow to marinate while veggies cook.
- Add your potatoes to your sheet pan and top with 1 tbsp olive oil and a sprinkle of salt. Roast in oven for 15 minutes.
- Push potatoes to the side and add bell peppers, cherry tomatoes and garlic cloves. Toss in 1 tbsp of olive oil and sprinkle with salt. Roast for an additional 10 minutes.
- Toss your potatoes and veggies all together on the sheet pan and then create 4 “wells” for your marinated cod. Top with lemon slices.
- Roast veggies and fish for 10-15 minutes or until cod is cooked through and flaky.
- Sprinkle with fresh herbs, if desired.
- Leftovers will keep in the fridge for up to 3 days.
Find it online: https://www.thehealthymaven.com/baked-cod-recipe/