Easy • Seafood
Sheet Pan Lemon Herb Cod and Potatoes
A delicious, healthy, and incredibly easy one-pan meal featuring flaky cod and tender potatoes.
- Prep
- 15 min
- Cook
- 25 min
- Servings
- 4
- Level
- Easy
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Tired of cooking multiple dishes for dinner? This Sheet Pan Lemon Herb Cod and Potatoes is here to save your weeknights! It's a healthy, flavorful, and incredibly simple meal that cooks all on one pan, meaning less cleanup and more time enjoying your delicious dinner. Get ready for flaky fish and perfectly tender veggies!
Ingredients
Yield: 4 servings
Main
- 1 ½ lbs small Yukon gold or red potatoes, quartered
- 1 tbsp olive oil
- 1 tsp dried Italian seasoning (or a mix of dried thyme, oregano, rosemary)
- ½ tsp garlic powder
- Salt and black pepper to taste
- 4 (5-6 oz) cod fillets (or other firm white fish like halibut or haddock)
- 2 tbsp unsalted butter, melted
- 2 cloves garlic, minced
- 2 tbsp fresh lemon juice
- 1 tbsp fresh parsley, chopped
- Lemon wedges for serving
Preparation
Step 1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Step 2
In a large bowl, toss the quartered potatoes with olive oil, Italian seasoning, garlic powder, salt, and pepper until evenly coated. Spread the potatoes in a single layer on one half of the prepared baking sheet.
Step 3
Roast potatoes for 15 minutes.
Step 4
While potatoes roast, pat cod fillets dry with paper towels. In a small bowl, whisk together melted butter, minced garlic, and fresh lemon juice. Season cod fillets lightly with salt and pepper.
Step 5
After the potatoes have roasted for 15 minutes, remove the baking sheet from the oven. Arrange the cod fillets on the other half of the baking sheet. Spoon or brush the lemon-garlic butter mixture over the fish.
Step 6
Return the baking sheet to the oven and bake for another 10-15 minutes, or until the cod is opaque and flakes easily with a fork, and the potatoes are tender and lightly browned.
Step 7
Garnish with fresh parsley and serve immediately with lemon wedges.
Tips
- Cut potatoes into roughly even-sized pieces for consistent cooking.
- Ensure fish is patted dry; this helps the butter mixture adhere and prevents steaming.
- Feel free to add other quick-cooking vegetables like asparagus or broccoli florets during the last 10 minutes of cooking.
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