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Sheet Pan Paprika Parmesan Cod with Broccoli in foil with lemons and herbs

Sheet Pan Paprika Parmesan Cod with Broccoli

  • Author: Aberdeen
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2-3 1x


Simple, quick, week night dinner recipe with deliciously flavored cod and broccoli for an easy, filling meal. Keto friendly and gluten free!



For the Cod

  • 4 cod filets of equal size (about 4 ounces each)
  • 1 tablespoon smoked paprika
  • 1/8 teaspoon cayenne powder
  • 1 teaspoon garlic powder
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh rosemary, roughly minced
  • 1/4 cup freshly thin grated parmesan cheese
  • 1 teaspoon coarse salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon extra virgin olive oil
  • Fresh parsley, chopped, and lemon slices for garnish

For the Broccoli

  • 1 1/2 lbs fresh broccoli florettes
  • 1 teaspoon coarse salt
  • 1/2 teaspoon ground black pepper


  1. Preheat oven to 400°F. Grease half of a baking pan. Prepare a piece of foil or parchment paper half the size of the same baking pan. Fold up the edges about 1 inch tall to create a box. Grease the box and set aside.*
  2. Place broccoli florets on the greased half of the baking pan. Drizzle with olive oil and sprinkle with salt and pepper. Gently stir to combine. Place in the oven and bake for 10 minutes.
  3. While broccoli is cooking, combine paprika, cayenne, garlic, thyme, rosemary, salt, pepper, and parmesan cheese in a large, shallow bowl or plate until thoroughly mixed.
  4. Brush cod with olive oil on both sides. Dredge each piece of cod on both sides through the paprika parmesan mixture.
  5. Remove the pan from oven, gently stir the broccoli, and place the prepared box in the empty half. Place dredged cod in the box (or directly on the fully greased sheet pan if not using).*
  6. Place pan back in the oven and cook another 10-15 minutes, until cod is cooked through (middle is opaque and reaches an internal temperature of 145°F).
  7. Remove pan from heat and let rest for a couple minutes. Garnish cod with fresh parsley and lemon slices. Plate as desired, serve warm.


You don’t have to make the little box, I like to so that the broccoli doesn’t get soggy from juices released from the cod while it bakes. If you don’t want to use the box, grease the entire pan and continue to follow the recipe starting at step 2.