Lemon Herb Cod Sheet Pan
Roasted cod fillets with lemon, herbs, and swappable vegetables on a single pan. Sheet pan dinner with flaky fish and tender roasted vegetables.
Ingredients
Method
Preheat the oven to 400°F.
Slice or chop vegetables (zucchini, red onion, cherry tomatoes) into bite-sized pieces.
Mince garlic and chop fresh herbs (parsley, rosemary). Slice lemon into thin rounds or wedges.
Spread 1 tbsp olive oil across a large sheet pan. Arrange prepared vegetables in an even layer and season with half the salt and pepper.
Nestle cod fillets among the vegetables. Drizzle fillets with remaining olive oil. Scatter minced garlic, parsley, and rosemary over the cod and vegetables.
Season fish with remaining salt and pepper. Top with lemon slices or place lemon wedges around the pan.
Roast for 18–22 minutes, until the cod is opaque and flakes easily with a fork and vegetables are tender-crisp.
Transfer to plates and serve warm with pan juices drizzled over top and fresh lemon wedges on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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