Sheet Pan Lemon Herb Cod and Veggies
Sheet Pan Lemon Herb Cod and Veggies
Ingredients
For the Cod and Vegetables
- 4 cod fillets, about 6 ounces each, thawed if frozen
- 1 pound asparagus spears, trimmed
- 1 pint cherry tomatoes
- 1/2 red onion, thinly sliced
- 3 tablespoons olive oil
- 1 lemon, juiced and zested
- 2 teaspoons fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Preheat your oven to 400°F. Line a large sheet pan with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, combine the asparagus spears, cherry tomatoes, and sliced red onion. Drizzle with 2 tablespoons of olive oil, 1/2 of the lemon juice, 1/2 of the lemon zest, 1 teaspoon of chopped fresh dill, 1/2 tablespoon of chopped fresh parsley, 1/2 teaspoon of garlic powder, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Toss gently to coat the vegetables evenly.
⏱️ 7 min
- 3
Spread the seasoned vegetables in a single layer on the prepared sheet pan. Ensure they are not overcrowded to allow for even roasting.
⏱️ 2 min
- 4
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, the rest of the lemon juice and zest, the remaining 1 teaspoon of fresh dill, 1/2 tablespoon of fresh parsley, 1/2 teaspoon of garlic powder, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. This will be your seasoning for the cod.
⏱️ 3 min
- 5
Pat the cod fillets dry with paper towels. Place them among the vegetables on the sheet pan, leaving a little space between each fillet. Spoon or brush the lemon herb mixture evenly over the top of each cod fillet.
⏱️ 3 min
- 6
Bake for 12-15 minutes, or until the cod is opaque and flakes easily with a fork, and the vegetables are tender-crisp. Cooking time may vary depending on the thickness of the cod fillets.
⏱️ 15 min•🌡️ 400
- 7
Carefully remove the sheet pan from the oven. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sheet Pan Lemon Herb Cod and Veggies
For the Cod and Vegetables
- 4 cod fillets, about 6 ounces each, thawed if frozen
- 1 pound asparagus spears, trimmed
- 1 pint cherry tomatoes
- 1/2 red onion, thinly sliced
- 3 tablespoons olive oil
- 1 lemon, juiced and zested
- 2 teaspoons fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Preheat your oven to 400°F. Line a large sheet pan with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, combine the asparagus spears, cherry tomatoes, and sliced red onion. Drizzle with 2 tablespoons of olive oil, 1/2 of the lemon juice, 1/2 of the lemon zest, 1 teaspoon of chopped fresh dill, 1/2 tablespoon of chopped fresh parsley, 1/2 teaspoon of garlic powder, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Toss gently to coat the vegetables evenly.
⏱️ 7 min - 3
Spread the seasoned vegetables in a single layer on the prepared sheet pan. Ensure they are not overcrowded to allow for even roasting.
⏱️ 2 min - 4
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, the rest of the lemon juice and zest, the remaining 1 teaspoon of fresh dill, 1/2 tablespoon of fresh parsley, 1/2 teaspoon of garlic powder, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. This will be your seasoning for the cod.
⏱️ 3 min - 5
Pat the cod fillets dry with paper towels. Place them among the vegetables on the sheet pan, leaving a little space between each fillet. Spoon or brush the lemon herb mixture evenly over the top of each cod fillet.
⏱️ 3 min - 6
Bake for 12-15 minutes, or until the cod is opaque and flakes easily with a fork, and the vegetables are tender-crisp. Cooking time may vary depending on the thickness of the cod fillets.
⏱️ 15 min•🌡️ 400 - 7
Carefully remove the sheet pan from the oven. Serve immediately.
⏱️ 1 min