Looking for a super easy, healthy (ish), and oh so delicious weeknight dinner? Welp, look no further. Say hello to the sheet pan cod vegetable dinner!
All done on a sheet pan, this dish takes less than an hour and most of that is hands off time just cooking in the oven. Easy to cook AND easy to clean up?? A solid win win.
You may have noticed that this sheet pan cod vegetable dinner has a similar sauce as my lemon herb butter baked cod...If you did, kudos to you because it does, in fact, use the same sauce.
Why you might ask?
Um. Because it's amazing. Lemon zest, lemon juice, garlic, fresh herbs, paprika, salt and pepper. I mean, 😍.
Scroll down for the recipe!
Sheet Pan Cod Vegetable Dinner
- Total Time: 40 minutes
- Yield: Serves 4-6 1x
Description
A full cod and veggies dinner drizzled with a zesty garlic herb butter sauce. All done on a sheet pan in less than an hour! Gluten free.
Ingredients
For the Cod
- 6 cod fillets (about 2 lbs of cod)
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
- ¼ cup unsalted butter, melted
- 2 cloves garlic, minced
- ¼ teaspoon paprika
- 1 tablespoon fresh parsley, roughly minced
- 1 tablespoon fresh dill leaves, roughly minced
- 1 teaspoon fresh thyme leaves, roughly minced
- 1 teaspoon coarse salt
- ½ teaspoon ground black pepper
- 4-6 lemon slices
For the Veggies
- ½ lb fresh green beans, ends trimmed
- ½ lb broccoli florettes
- ½ lb carrots, peeled and halved
- 1 yellow squash, quartered
- 1 zucchini, quartered
- ½ lb baby potatoes, halved
- ½ lb brussels sprouts, halved
- 1 cup cherry tomatoes, halved
- 2 tablespoons extra virgin olive oil
- 1 teaspoon coarse salt
- ½ teaspoon ground black pepper
Get Recipe Ingredients
Instructions
- Preheat oven to 400˚F. Grease a large rimmed baking sheet.
- In a small bowl, whisk together butter, lemon juice, lemon zest, garlic, paprika, thyme, dill, parsley, salt and pepper until completely combined. Set aside.
- Toss all ingredients for the veggies, except the tomatoes, on the sheet pan. Spread into an even layer and bake for 15 minutes.
- Remove the pan from the oven. Add the tomatoes and arrange the veggies so there is enough space for the cod filets. Place the cod filets in the spaces and brush each one with melted butter mixture. Top with lemon slices. Drizzle veggies with any remaining butter mixture.
- Bake for 15-20 minutes, until cod is opaque and flakes easily with fork. Take care not to overcook or the cod will get rubbery!
- Remove the pan from the oven. Garnish with any remaining herbs and fresh ground black pepper. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Kelly M says
I found this recipe when I needed to follow a strict low fat diet for a period of time. Of all the recipes I tried out during that time, this was by far my favorite and has landed in my permanent recipe library. The lemon butter herb sauce is simply divine and really complements the cod. You can use any combination of veggies you find appealing (just make sure to factor in different cooking time). It all comes together beautifully and is even fancy enough to impress dinner guests.
Aberdeen says
Thank you so much!
Jeff Jones says
Would this recipe work with any white fish…or do you have to use cod?
Aberdeen says
You can probably use any white fish!
Megan says
While this dish did take a long time to prep, it was really tasty and healthy. I would make it again.
Ann says
Very tasty and easy to make! I love cruising for healthy recipes and rarely do I take the time to comment but this one is a keeper and will definitely put this in our rotation. So easy to mix up the veggies too. Thanks for sharing!