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Prawn

Sheet-Pan Lemon-Garlic Cod with Roasted Vegetables Is Packed with 36 Grams of Protein

This sheet-pan cod and vegetables recipe is a simple, flavorful meal where everything cooks together on one pan for easy cleanup. The cod is nestled in a foil packet, so the herbed butter and juices keep the fish tender and moist while the vegetables roast beautifully.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 1 pound baby yukon gold potatoes, halved lengthwise (about 3 cups)
  • 3 teaspoons extra-virgin olive oil, divided
  • 1 teaspoon salt, divided
  • 1½ cups cherry tomatoes (8 ounces)
  • 1 medium zucchini, cut into ½ inch-thick half-moons (1½ cups)
  • ¾ teaspoon ground pepper, divided
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 2 medium cloves garlic, minced (2 teaspoons)
  • 1 teaspoon dijon mustard
  • 1 teaspoon grated lemon zest
  • 4 (5-ounce) cod fillets, patted dry

Directions

  1. Preheat oven to 425°F with racks in top third and bottom third positions.
  2. Toss halved potatoes, 2 teaspoons oil and ½ teaspoon salt together on a large rimmed baking sheet. Roast on the bottom rack until light golden brown, about 20 minutes. Remove from oven.
  3. Meanwhile, toss 1½ cups tomatoes, the sliced zucchini, ¼ teaspoon salt, ¼ teaspoon pepper and the remaining 1 teaspoon oil together in a large bowl.
  4. In a small bowl, combine softened butter, 1 tablespoon parsley, the minced garlic, 1 teaspoon mustard and 1 teaspoon lemon zest.
  5. Place 4 cod fillets on a large sheet of foil. Season the fish with the remaining ½ teaspoon pepper and ¼ teaspoon salt; spread butter mixture over the top of each fillet. Fold up the sides of the foil so liquid will not run out, but do not cover the fish.
  6. Add the tomato mixture to the pan with the browned potatoes. Push the vegetables to the outer edges of the pan to create space for the fish packet. Place the packet in the center of the pan.
  7. Roast on the top rack until the potatoes are golden brown, the tomatoes begin to burst, and the cod is flaky in the center, 10 to 15 minutes.