Sheet Pan Lemon Herb Cod with Roasted Vegetables

• •4 pieces cod fillets, skinless, about 6 oz each
• •1 lb baby potatoes, halved or quartered
• •4 cup broccoli florets
• •2 bell peppers, large, any color, cut into 1-inch pieces
• •1 red onion, medium, cut into 1/2-inch wedges
• •1 cup cherry tomatoes, halved
• •0.3 cup olive oil
• •1 lemon, large, juiced and zested
• •4 garlic cloves, minced
• •1 teaspoon dried oregano
• •1 teaspoon dried thyme
• •0.5 teaspoon paprika
• •1 teaspoon salt
• •0.5 teaspoon black pepper, freshly ground
• •2 tablespoon fresh parsley, chopped
• • for serving lemon wedges

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.

2. 2

   Prepare the vegetables: In a large bowl, combine the baby potatoes, broccoli florets, bell peppers, and red onion.

3. 3

   Prepare the lemon herb mixture: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, and paprika. Season with 3/4 teaspoon of salt and 1/4 teaspoon of black pepper.

4. 4

   Toss the vegetables: Pour about half of the lemon herb mixture over the prepared vegetables in the large bowl. Toss until all vegetables are evenly coated. Spread the seasoned vegetables in a single layer on the prepared sheet pan.

5. 5

   Initial roast: Roast the vegetables for 15 minutes in the preheated oven. This gives the harder vegetables a head start.

6. 6

   Prepare the cod: While the vegetables are roasting, pat the cod fillets dry with paper towels. Place them on a plate and drizzle with the remaining lemon herb mixture, ensuring both sides are coated. Season the cod with the remaining 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.

7. 7

   Add cod and tomatoes: After the initial 15 minutes of vegetable roasting, remove the sheet pan from the oven. Gently push the vegetables to create space for the cod fillets. Place the cod fillets on the sheet pan, nestled among the vegetables. Scatter the halved cherry tomatoes over the vegetables.

8. 8

   Final roast: Return the sheet pan to the oven and continue roasting for another 10-15 minutes, or until the cod is opaque and flakes easily with a fork, and the vegetables are tender-crisp and lightly browned.

9. 9

   Garnish and serve: Carefully remove the sheet pan from the oven. Garnish with fresh chopped parsley and serve immediately with extra lemon wedges on the side.

Chef's Tips

• 💡Don't overcrowd the pan: For best roasting results, ensure vegetables and fish are in a single layer without overlapping too much. If you have a smaller sheet pan, consider using two.
• 💡Pat the fish dry: This step is crucial for achieving a nice sear and preventing the fish from steaming, which can make it mushy.
• 💡Customize your vegetables: Feel free to swap or add other quick-cooking vegetables like asparagus, zucchini, or green beans. Adjust the roasting time as needed.
• 💡Check for doneness: Fish cooks quickly. To avoid overcooking, check the cod at the 10-minute mark. It's done when it's opaque throughout and flakes easily.
• 💡Parchment paper is your friend: It makes cleanup incredibly easy and prevents sticking, especially with delicate fish.