Sheet Pan Cod and Vegetables
Flaky cod, tender asparagus, and plump juicy grape tomatoes topped with parmigiano reggiano cheese and zesty lemon is a mouthwateringly delicious dinner that can be ready to eat in 30 minutes.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 3-4
Preparation Level: Beginner +
What You’ll Love About This Recipe
- The cod dinner can be made with a few simple ingredients.
- You can switch out the vegetables, which gives it plenty of variety.
- The meal can be prepped and cooked in 30 minutes.
Ingredients
- Cod filets
- Asparagus
- Grape tomatoes
- Lemon juice and lemon zest
- Olive oil
- Salt and black pepper
- Parmigiano reggiano
- Optional: rosemary
The full printable recipe with measurements and instructions is at the bottom of the post in the recipe cards.
Step-By-Step Instructions
Rinse off your vegetables and slice the tomatoes in half. Cut the stems off of the bottom of the asparagus. Place the tomatoes on the baking sheet face down. Next, add the asparagus and cod to the sheet pan.
Squeeze the lemon juice and sprinkle the lemon zest over the cod. The rosemary is optional, but if you’d like to add it, place it on the baking sheet before placing the cod into the oven.
Sprinkle some grated parmigiano reggiano cheese over the fish and vegetables. I bought a bag of pre-grated cheese to save on time, but you can also grate it yourself. I like to leave the lemons on the sheet because they tend to continue to drizzle a little lemon juice while cooking.
Bake the fish and vegetables for about 12-15 minutes or until the fish is flaky.
What To Serve With Cod and Vegetables
You can add a nice simple salad from Love and Lemons to the side of the seasoned cod, whip up a side of Jiffy cornbread, or add some broccoli salad to the table.
Optional Ingredients
- Fresh green beans, broccoli, or Brussels Sprouts instead of asparagus.
- Grated parmesan cheese.
- Cherry tomatoes.
Sheet Pan Cod and Vegetables
Ingredients
- 4 cod filets
- 1 pound fresh asparagus bottoms cut off
- 1 pint grape tomatoes sliced in half
- 2 lemons for the juice
- Pinch lemon zest
- 3 Tablespoons parmigiano reggiano grated
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Rinch off the vegetables, slice the tomatoes in half, and cut off the bottom part of the aspargus stems. Place the tomatoes on the sheet pan face down.
- Place the cod on the sheet pan and add the asparagus around it.
- Squeeze the lemons over the cod. Zest the lemon peels and sprinkle it over the cod and vegetables.
- Sprinkle the salt, pepper, and grated cheese over the fish and vegetables.
- Bake uncovered for about 12-15 minutes or until the fish is flaky.
Video
Notes
Switch the asparagus out for green beans to add some variety.
