Save time (and dishes) with this easy sheet pan baked cod recipe. It’s packed full of flavor and nutrition with crunchy veggies, flakey baked cod and a lemon olive oil sauce!
Fun fact: My daughters favorite food as a baby was cod! I was all on my high horse about what a great eater she was…and then toddlerhood hit. Cod has not been consumed since! Luckily my second is still very much in the great-eater baby phase and has loved this baked cod recipe.
It’s so nice to be able to prepare a whole meal on one sheet pan that *most* of the family will eat. Is my toddler missing out? YUP. This easy baked cod recipe is SO delicious and packed full of healthy ingredients. I truly think this is a stand-out recipe that’s perfect for a casual weeknight or even a dinner party. I’m including easy recipe modifications you can make if you’re looking to customize.
Let’s get eating!
Why Make This Recipe
- One Pan– That’s right! This whole recipe can be baked on one sheet pan. Minimal clean-up required!
- Nutritious + Flavorful – combining protein + veggies this baked cod dinner is both a nutritious meal and still packed full of flavor.
- Gluten-Free – this recipe is gluten-free so a great option if you’re celiac or gluten-sensitive.
Ingredients in Baked Cod
- Olive oil – for cooking veggies and fish. Feel free to use melted butter for a richer baked cod.
- Baby potatoes – you could also use fingerling potatoes.
- Bell peppers – any color of bell peppers will work here.
- Cherry tomatoes – grape tomatoes or even larger chopped tomatoes work great.
- Garlic – ideally we’re using freshly minced garlic.
- Lemon – this helps bring some acid to this recipe which balances it out.
- Cod fillets – ask your butcher for 4-6 oz pieces.
- Paprika – for marinating your cod. You could also use smoked paprika for a bit more flavor.
- Salt + Pepper – I’ve made suggestions but feel free to add more or less based on preference and sodium levels.
- Fresh herbs – these are optional but a 1/4 cup freshly chopped parsley, dill or cilantro (or a combo of all three) adds a lot of flavor.
How to Make This Baked Cod Recipe
STEP 1: MARINATE COD
Pat your cod fillets dry and top with 1 tbsp of olive oil, paprika, salt and pepper. Allow to marinate while veggies cook.
STEP 2: ROAST POTATOES + VEGGIES
Add your potatoes to your sheet pan and top with 1 tbsp olive oil and a sprinkle of salt. Roast in oven for 15 minutes. Push potatoes to the side and add bell peppers, cherry tomatoes and garlic cloves. Toss in 1 tbsp of olive oil and sprinkle with salt. Roast for an additional 10 minutes.
STEP 3: BAKE COD
Toss your potatoes and veggies all together on the sheet pan and then create 4 “wells” for your marinated cod. Top with lemon slices. Roast veggies and fish for 10-15 minutes or until cod is cooked through and flaky. Sprinkle with fresh herbs, if desired.
Easy Modifications
Swap the veggies – Any veggies would work for roasting. Feel free to sub in quash or carrots for potatoes and different vegetables in place of the bell peppers (fennel, artichoke hearts or broccoli would all be great!). You could also use larger tomatoes in place of cherry tomatoes.
Add cheese – some crumbled feta would be a delicious addition to this sheet pan baked cod recipe.
Change the herbs – you could swap in your preferred herbs for whatever you have on hand.
Use butter – for a richer recipe swap in butter in place of olive oil.
FAQs
Yes. This recipe can be made with any type of fish though baking times may vary. For similar results I’d recommend another white fish like halibut or mahi mahi.
You definitely can. Just be sure to thaw before baking.
Storage Instructions
Fridge: Store leftovers in the refrigerator for up to 3 days. Reheat on stove top or in microwave.
I would not recommend freezing this recipe.
More Sheet Pan Recipes
Sheet Pan Baked Cod
Save time (and dishes) with this easy sheet pan baked cod recipe. It’s packed full of flavor and nutrition with crunchy veggies, flakey baked cod and a lemon olive oil sauce!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Bake
- Diet: Gluten Free
- 3 tbsp olive oil, divided
- 1 lb baby potatoes, halved
- 2 bell peppers, seeded + chopped
- 1 dry pint cherry tomatoes
- 3 garlic cloves, minced
- 4 cod fillets (4–6 oz each)
- 1/2 tsp paprika
- salt + pepper, to taste
- 1 large lemon, thinly sliced
- 1/4 cup freshly chopped parsley, dill or cilantro (or a combo of all three)
- Preheat oven to 400 degrees F.
- Line a baking sheet with parchment paper or a silicone mat.
- Pat your cod fillets dry and top with 1 tbsp of olive oil, paprika, and a sprinkle of salt and pepper. Allow to marinate while veggies cook.
- Add your potatoes to your sheet pan and top with 1 tbsp olive oil and a sprinkle of salt. Roast in oven for 15 minutes.
- Push potatoes to the side and add bell peppers, cherry tomatoes and garlic cloves. Toss in 1 tbsp of olive oil and sprinkle with salt. Roast for an additional 10 minutes.
- Toss your potatoes and veggies all together on the sheet pan and then create 4 “wells” for your marinated cod. Top with lemon slices.
- Roast veggies and fish for 10-15 minutes or until cod is cooked through and flaky.
- Sprinkle with fresh herbs, if desired.
- Leftovers will keep in the fridge for up to 3 days.
