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Lemon Herb Cod Sheet Pan Dinner

Light, flaky cod paired with roasted vegetables makes this sheet pan dinner a family favorite that's both healthy and delicious. The lemon and herbs keep everything bright and fresh, while the oven does all the heavy lifting. It's fancy enough for guests but easy enough for a busy Tuesday night!
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 cod fillets 6 oz each
  • 1 lb baby potatoes halved
  • 2 cups cherry tomatoes
  • 1 lb asparagus trimmed
  • 4 tablespoons olive oil divided
  • 2 lemons 1 sliced, 1 juiced
  • 3 cloves garlic minced
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh dill chopped
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Method
 

  1. Preheat oven to 425°F. Line a large sheet pan with parchment paper.
  2. Toss halved potatoes with 2 tablespoons olive oil, salt, and pepper. Spread on the sheet pan and bake for 10 minutes.
  3. While potatoes are baking, pat cod fillets dry and season with salt and pepper. In a small bowl, mix remaining olive oil, lemon juice, minced garlic, parsley, and dill.
  4. Remove pan from oven. Add asparagus and cherry tomatoes around the potatoes. Place cod fillets on top of the vegetables.
  5. Drizzle the lemon-herb mixture over the cod and vegetables. Top fish with lemon slices.
  6. Return to oven and bake for 10-12 minutes until cod flakes easily with a fork and vegetables are tender. Serve immediately with extra lemon wedges.