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Sheet Pan Cod With Vegetables

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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.

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

  1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
  2. Chop all vegetables into uniform pieces and place them in a large bowl.
  3. In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper.
  4. Toss the vegetables with half of the oil mixture and spread them evenly on the sheet pan.
  5. Roast the vegetables for 10 minutes.
  6. Pat the cod fillets dry and brush them with the remaining oil mixture.
  7. Remove the pan from the oven, push the vegetables to the sides, and place the cod fillets in the center.
  8. Return to the oven and roast for 10–12 more minutes, until the cod is opaque and flakes easily with a fork.
  9. 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

Find it online: https://thefamilycooking.com/sheet-pan-cod-with-vegetables/