Description
This Sheet Pan Cod Vegetable Dinner is a vibrant and healthy meal featuring tender cod fillets baked alongside a colorful medley of fresh vegetables. Infused with a zesty lemon butter herb sauce, this one-pan dinner is easy to prepare, bursting with flavor, and perfect for a nutritious weeknight meal.
Ingredients
Scale
For the Cod and Herb Butter Sauce
- 6 cod fillets (about 2 lbs)
- 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
Vegetables
- ½ lb fresh green beans, ends trimmed
- ½ lb broccoli florets
- 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
Instructions
- Preheat the Oven: Preheat your oven to 400˚F (200˚C) and grease a large rimmed baking sheet to prevent sticking.
- Prepare the Herb Butter Sauce: In a small bowl, whisk together melted butter, lemon juice, lemon zest, minced garlic, paprika, fresh thyme, dill, parsley, coarse salt, and ground black pepper until fully combined. Set aside this flavorful mixture.
- Roast the Vegetables: Toss all the vegetables except the cherry tomatoes (green beans, broccoli, carrots, yellow squash, zucchini, baby potatoes, and Brussels sprouts) with extra virgin olive oil, 1 teaspoon coarse salt, and ½ teaspoon ground black pepper on the greased baking sheet. Spread them in an even layer and bake for 15 minutes to start softening.
- Add Tomatoes and Arrange Cod: Remove the pan from the oven, add the halved cherry tomatoes. Rearrange all the vegetables to create enough space for the cod fillets. Place the cod fillets on the sheet pan in the open spaces. Brush each fillet generously with the prepared lemon butter herb sauce and top each with a slice of lemon. Drizzle any remaining butter sauce over the vegetables.
- Bake Until Cod is Cooked Through: Return the pan to the oven and bake for an additional 15 to 20 minutes, until the cod is opaque and flakes easily with a fork. Be careful not to overcook, as this can cause the cod to become rubbery.
- Finish and Serve: Once cooked, remove from oven and garnish with any remaining fresh herbs and a sprinkle of freshly ground black pepper. Serve immediately for the best flavor and texture.
Notes
- Ensure cod fillets are evenly sized for uniform cooking.
- If using frozen cod, thaw completely and pat dry before cooking.
- Feel free to swap vegetables according to season or preference.
- To make this dish gluten-free, ensure all ingredients used are certified gluten-free.
- Leftovers can be refrigerated for up to 2 days and reheated gently.
- Use fresh herbs where possible for the most vibrant flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 fillet with vegetables (approx. 1/6 of total recipe)
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 580 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 75 mg
Keywords: sheet pan dinner, cod recipe, baked cod, healthy dinner, roasted vegetables, lemon butter cod, easy weeknight meal, one-pan meal
