Sheet Pan Lemon Herb Cod and Potatoes
Sheet Pan Lemon Herb Cod and Potatoes is a delightful weeknight dinner that brings together flaky cod fillets and crispy roasted baby potatoes, all infused with zesty lemon and fresh herbs. This one-pan meal not only offers restaurant-quality flavors but also ensures minimal cleanup, making it perfect for busy nights or special occasions. With every bite, you’ll experience a burst of freshness, making it a family favorite that’s easy to prepare.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 lb cod fillets
- 1 lb baby potatoes, halved
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh dill, chopped
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, toss halved baby potatoes with 2 tablespoons olive oil, salt, pepper, and minced garlic until well coated.
- Spread the seasoned potatoes on one side of the baking sheet in a single layer.
- On the other side of the baking sheet, place the cod fillets. Drizzle with remaining olive oil and lemon juice; season with additional salt, pepper, and fresh herbs.
- Roast in the preheated oven for about 20 minutes or until the cod flakes easily with a fork and potatoes are golden brown.
- Squeeze extra lemon juice over everything before serving.
Nutrition
- Serving Size: 1 fillet (170g)
- Calories: 350
- Sugar: 1g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: - For added flavor, consider marinating the cod in lemon juice and herbs for up to an hour before cooking. - Feel free to substitute cod with salmon or halibut as preferred. - Adding colorful vegetables like bell peppers or zucchini can enhance nutrition and flavor.