Sheet Pan Lemon Dill Cod
Sheet Pan Lemon Dill Cod
Ingredients
For the Cod and Vegetables
- 1 1/2 pounds cod fillets, about 1-inch thick
- 1 1/2 pounds baby potatoes, halved
- 1 pound asparagus spears, trimmed
- 1 lemon, sliced into thin rounds
For the Lemon Dill Sauce
- 1/4 cup olive oil
- 2 tablespoons fresh dill, chopped
- 2 tablespoons lemon juice, freshly squeezed
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a small bowl, whisk together the olive oil, chopped fresh dill, lemon juice, minced garlic, salt, and black pepper to create the lemon dill sauce.
⏱️ 3 min
- 3
On the prepared baking sheet, arrange the halved baby potatoes in a single layer. Drizzle with 2 tablespoons of the lemon dill sauce and toss to coat evenly. Roast for 10 minutes.
⏱️ 10 min•🌡️ 400
- 4
Remove the baking sheet from the oven. Add the trimmed asparagus spears to the baking sheet alongside the potatoes. Drizzle the asparagus with 1 tablespoon of the lemon dill sauce and toss gently.
⏱️ 2 min
- 5
Place the cod fillets on the baking sheet among the vegetables. Drizzle the remaining lemon dill sauce over the cod fillets. Top each cod fillet with a few thin lemon slices.
⏱️ 3 min
- 6
Return the baking sheet to the oven and bake for another 12-15 minutes, or until the cod is opaque and flakes easily with a fork, and the vegetables are tender-crisp.
⏱️ 15 min•🌡️ 400
- 7
Serve immediately, garnishing with extra fresh dill if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sheet Pan Lemon Dill Cod
Ingredients
For the Cod and Vegetables
- 1 1/2 pounds cod fillets, about 1-inch thick
- 1 1/2 pounds baby potatoes, halved
- 1 pound asparagus spears, trimmed
- 1 lemon, sliced into thin rounds
For the Lemon Dill Sauce
- 1/4 cup olive oil
- 2 tablespoons fresh dill, chopped
- 2 tablespoons lemon juice, freshly squeezed
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a small bowl, whisk together the olive oil, chopped fresh dill, lemon juice, minced garlic, salt, and black pepper to create the lemon dill sauce.
⏱️ 3 min - 3
On the prepared baking sheet, arrange the halved baby potatoes in a single layer. Drizzle with 2 tablespoons of the lemon dill sauce and toss to coat evenly. Roast for 10 minutes.
⏱️ 10 min•🌡️ 400 - 4
Remove the baking sheet from the oven. Add the trimmed asparagus spears to the baking sheet alongside the potatoes. Drizzle the asparagus with 1 tablespoon of the lemon dill sauce and toss gently.
⏱️ 2 min - 5
Place the cod fillets on the baking sheet among the vegetables. Drizzle the remaining lemon dill sauce over the cod fillets. Top each cod fillet with a few thin lemon slices.
⏱️ 3 min - 6
Return the baking sheet to the oven and bake for another 12-15 minutes, or until the cod is opaque and flakes easily with a fork, and the vegetables are tender-crisp.
⏱️ 15 min•🌡️ 400 - 7
Serve immediately, garnishing with extra fresh dill if desired.
⏱️ 1 min