Why You’ll Love This Recipe
This recipe is quick, simple, and full of clean, vibrant flavors. Cod is a lean white fish that cooks quickly and absorbs seasoning beautifully, while the roasted vegetables become tender and caramelized in the oven. It’s a naturally gluten-free and low-carb meal, perfect for busy weeknights or anyone looking to eat more whole, balanced foods without spending hours in the kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cod fillets (fresh or thawed if frozen)
- Cherry tomatoes
- Zucchini
- Bell pepper (any color)
- Red onion
- Olive oil
- Lemon juice and zest
- Garlic cloves, minced
- Dried oregano or thyme
- Salt and black pepper
- Fresh parsley (optional, for garnish)
Directions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
- Chop all vegetables into similar-sized pieces and place them in a large bowl.
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper.
- Toss the vegetables with half of the oil mixture and spread them evenly on the sheet pan.
- Roast the vegetables for 10 minutes.
- Meanwhile, pat the cod fillets dry and brush them with the remaining oil mixture.
- Remove the sheet pan from the oven, gently push vegetables to the sides, and place the cod fillets in the center.
- Return to the oven and roast for another 10–12 minutes, or until the cod is opaque and flakes easily with a fork.
- Garnish with fresh parsley and serve immediately with extra lemon wedges, if desired.
Servings and timing
This recipe serves 4 people. Prep time is about 15 minutes, and roasting time is 20–22 minutes. Total time: approximately 35 minutes.
Variations
- Mediterranean style: Add olives and crumbled feta before serving.
- Spicy twist: Add a pinch of crushed red pepper flakes to the oil mixture.
- Herb swap: Use Italian seasoning, dill, or basil for a different flavor profile.
- Add grains: Serve with quinoa, couscous, or brown rice for a heartier meal.
- Other fish options: Use halibut, haddock, or tilapia in place of cod if preferred.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 325°F (165°C) oven for 8–10 minutes or in the microwave for 1–2 minutes. For best results, reheat the fish gently to avoid overcooking.
FAQs
Can I use frozen cod?
Yes, just make sure to fully thaw and pat dry before seasoning and baking.
What vegetables work best with cod?
Zucchini, bell peppers, tomatoes, onions, asparagus, and green beans all roast well with cod.
How do I know when cod is done?
Cod is done when it turns opaque and flakes easily with a fork. Internal temperature should reach 145°F (63°C).
Can I use parchment paper or foil?
Either works well and makes for easy cleanup. Parchment prevents sticking and helps with even roasting.
Is cod a sustainable fish?
Many cod sources are sustainable, but it’s best to check your fishmonger or labels for responsible sourcing.
Can I add potatoes?
Yes, but parboil or roast them for 10–15 minutes before adding the cod to ensure even cooking.
What can I serve this with?
It pairs well with a light salad, steamed rice, quinoa, or a crusty piece of bread to soak up the juices.
Can I meal prep this recipe?
Yes, but cod is best freshly baked. You can prep the vegetables and oil mixture in advance to save time.
Is this recipe gluten-free?
Yes, it’s naturally gluten-free with no breading or sauces containing gluten.
Can I cook everything at once without staggering?
You can, but giving the vegetables a head start ensures they roast properly without overcooking the fish.
Conclusion
Sheet Pan Cod With Vegetables is a simple yet flavorful way to enjoy a healthy, balanced meal with minimal cleanup. With its delicate, flaky fish and vibrant roasted vegetables, this dish is easy to make, nourishing, and endlessly adaptable. Whether you’re cooking for a family dinner or meal prepping for the week, this one-pan recipe is a reliable favorite.
PrintSheet Pan Cod With Vegetables
Sheet Pan Cod With Vegetables is a light and wholesome one-pan dinner featuring flaky cod fillets roasted alongside a medley of colorful vegetables. It’s quick, healthy, and perfect for weeknights.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Low Calorie
Ingredients
- 4 cod fillets (fresh or thawed)
- 1 cup cherry tomatoes
- 1 zucchini, sliced
- 1 bell pepper (any color), chopped
- 1 red onion, sliced
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 2 garlic cloves, minced
- 1 tsp dried oregano or thyme
- Salt and black pepper, to taste
- Fresh parsley (optional, for garnish)
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
- Chop all vegetables into uniform pieces and place them in a large bowl.
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper.
- Toss the vegetables with half of the oil mixture and spread them evenly on the sheet pan.
- Roast the vegetables for 10 minutes.
- Pat the cod fillets dry and brush them with the remaining oil mixture.
- Remove the pan from the oven, push the vegetables to the sides, and place the cod fillets in the center.
- Return to the oven and roast for 10–12 more minutes, until the cod is opaque and flakes easily with a fork.
- Garnish with fresh parsley and serve immediately with lemon wedges if desired.
Notes
- Ensure vegetables are cut to a similar size for even roasting.
- Use parchment for easy cleanup and to prevent sticking.
- Thaw frozen cod completely and pat dry for best texture.
- Add a splash of white wine to the pan for extra flavor.
- Broil for 1–2 minutes at the end if you like a crispier top on the cod.
Nutrition
- Serving Size: 1 fillet with vegetables
- Calories: 310
- Sugar: 5g
- Sodium: 290mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 70mg
