Sheet Pan Cod Dinner with Vegetables and Lemon Dressing Recipe
This oven-baked sheet pan cod dinner features tender cod fillets roasted alongside a medley of yellow potatoes, carrots, and fennel. Tossed with a simple lemon, garlic, and thyme dressing, this healthy and easy one-pan Mediterranean-inspired meal delivers fresh and vibrant flavors. Perfect for a quick weeknight dinner or meal prep, it's gluten-free and low lactose, making it suitable for various dietary needs.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free, Low Lactose
Ingredients
Vegetables
- 2 cups yellow potatoes (Yukon Gold), chopped into 3/4-inch pieces
- 1 cup carrots, peeled and chopped into 3/4-inch pieces
- 2 cups fennel, cut into 3/4-inch pieces
Dressing
- 1/4 cup olive oil
- 1/2 lemon, juice only
- 1 Tbsp white wine vinegar (or apple cider vinegar)
- 1/2 tsp garlic powder (or 2 freshly minced cloves)
- 1/2 tsp dried thyme
- Salt and pepper, to taste
Protein
- 2 fillets Atlantic cod (approximately 4-6 ounces each)
Garnish
- Chopped parsley, for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and ease cleanup.
- Prepare Dressing: In a small bowl, whisk together olive oil, fresh lemon juice, white wine vinegar, garlic powder, dried thyme, salt, and pepper until well combined to create a flavorful dressing.
- Toss Vegetables: Place the chopped potatoes, carrots, and fennel onto the lined baking sheet. Pour half of the lemon dressing over the vegetables and toss thoroughly to coat them evenly.
- Bake Vegetables: Spread the vegetables out in an even layer on the baking sheet and bake in the preheated oven for 20 minutes to start softening them.
- Add Cod Fillets: Remove the baking sheet from the oven after 20 minutes. Make space in the center of the vegetables and place the cod fillets there.
- Dress and Season Fish: Brush the remaining lemon dressing over the cod fillets and season with additional salt and pepper to taste.
- Finish Baking: Return the sheet pan to the oven and bake for an additional 12-15 minutes, until the cod is opaque and flakes easily with a fork.
- Serve: Remove the sheet pan from the oven, garnish the dish with chopped fresh parsley, and serve immediately for a nutritious and flavorful dinner.
Notes
- Leftovers: Best enjoyed fresh, but leftover fish can be stored in an airtight container in the fridge for up to 3 days. Refrigerate within 2 hours of cooking. Reheat gently in microwave or oven, or enjoy cold as a salad topping.
- Recipe Modifications: Atlantic cod is preferred for its tender, flaky texture, but Pacific cod is a firmer alternative. Substitute Yukon Gold potatoes with Russet, Fingerling, or Red potatoes. Thyme can be replaced with other Italian herbs such as basil, oregano, or rosemary. Fresh parsley garnish can be swapped with fresh thyme, basil, or fennel fronds.
- Vegetable Variations: This recipe is versatile; try broccoli, bell peppers, tomatoes, green beans, or zucchini according to season and preference, ensuring similar baking times.
- Fish Alternatives: Other firm fish like salmon, trout, sablefish, halibut, or haddock can be substituted. Adjust cooking times accordingly based on thickness and type of fish.
