Save time (and dishes) with this easy baking sheet baked cod recipe. It’s packed with flavor and nutrition with crunchy vegetables, flaky baked cod, and a lemon olive oil sauce!
Fun fact: my daughter’s favorite food when she was a baby was cod! He was so excited about how good she was to eat…and then came childhood. Cod has not been consumed since! Luckily my second is still in the very eater baby phase and he loved this baked cod recipe.
It’s so nice to be able to make a complete meal on a baking sheet that *most* of the family will eat. Is my toddler missing out? YEAH. This easy baked cod recipe is SO delicious and packed with healthy ingredients. I really think this is a standout recipe that is perfect for a casual weeknight or even a dinner party. I include simple modifications to the recipe that you can make if you want to personalize them.
Let’s eat!
Why make this recipe?
- a frying pan– That’s how it is! This entire recipe can be baked on a baking sheet. Minimal cleaning required!
- Nutritious + Tasty – Combining protein + vegetables, this baked cod dinner is a nutritious and flavorful meal.
- gluten free – This recipe is gluten-free, making it a great option if you are celiac or gluten-sensitive.
Baked cod ingredients
- Olive oil – to cook vegetables and fish. Feel free to use melted butter for a richer baked cod.
- baby potatoes – You can also use fingerling potatoes.
- bell peppers – Any color of pepper will work here.
- cherry tomatoes – Grape tomatoes or even larger chopped tomatoes work great.
- Garlic – Ideally, we use freshly chopped garlic.
- Lemon – this helps add a little acid to this recipe that balances it out.
- cod fillets – Ask your butcher for 4 to 6 oz pieces.
- Paprika – to marinate your cod. You can also use smoked paprika for a little more flavor.
- Salt + Pepper – I have made suggestions, but feel free to add more or less depending on your preferences and sodium levels.
- fresh herbs – These are optional, but 1/4 cup freshly chopped parsley, dill, or cilantro (or a combination of all three) adds a lot of flavor.
How to make this baked cod recipe
STEP 1: MARINATE THE COD
Pat the cod fillets dry and coat with 1 tablespoon olive oil, paprika, salt, and pepper. Let marinate while the vegetables cook.
STEP 2: ROASTED POTATOES + VEGETABLES
Add the potatoes to the pan and coat with 1 tablespoon olive oil and a pinch of salt. Roast in the oven for 15 minutes. Set aside the potatoes and add the bell peppers, cherry tomatoes and garlic cloves. Add 1 tablespoon olive oil and sprinkle with salt. Roast for 10 more minutes.
STEP 3: BAKE THE COD
Mix the potatoes and vegetables on the baking sheet and then create 4 “wells” for the marinated cod. Top with lemon slices. Grill the vegetables and fish for 10 to 15 minutes or until the cod is cooked through and flaky. Sprinkle with fresh herbs, if desired.
Easy modifications
Change the vegetables – Any vegetable would work for roasting. Feel free to substitute squash or carrots for the potatoes and different vegetables in place of the bell peppers (fennel, artichoke hearts, or broccoli would be great!). You can also use larger tomatoes instead of cherry tomatoes.
add cheese – Some crumbled feta cheese would be a delicious addition to this skillet baked cod recipe.
change the herbs – you can swap out your favorite herbs for whatever you have on hand.
use butter – for a richer recipe, swap butter instead of olive oil.
Frequently asked questions
Yes. This recipe can be prepared with any type of fish, although baking times may vary. For similar results, I would recommend another white fish like halibut or mahi mahi.
You definitely can. Just be sure to thaw it before baking.
Storage instructions
Fridge: Store leftovers in the refrigerator for up to 3 days. Reheat on the stove or in the microwave.
I would not recommend freezing this recipe.
More Baking Sheet Recipes
Baked cod in a pan
Save time (and dishes) with this easy baking sheet baked cod recipe. It’s packed with flavor and nutrition with crunchy vegetables, flaky baked cod, and a lemon olive oil sauce!
- Preparation time: 10 minutes
- Cooking time: 35 minutes
- Total time: 45 minutes
- Produce: 4 portions 1unknown
- Category: Dinner
- Method: Bake
- Diet: gluten free
- 3 tablespoons olive oil, divided
- 1 pound of baby potatoes, the bad ones
- 2 bell peppers, seedless + chopped
- 1 dried cherry tomatoes
- 3 garlic cloves, chopped
- 4 cod fillets (4–6 oz each)
- 1/2 teaspoon paprika
- salt + pepper, to taste
- 1 big lemon, thinly sliced
- 1/4 cup freshly chopped parsley, dill, or cilantro (or a combination of all three)
- Preheat oven to 400 degrees F.
- Line a baking sheet with parchment paper or a silicone mat.
- Pat the cod fillets dry and coat with 1 tablespoon olive oil, paprika, and a pinch of salt and pepper. Let marinate while the vegetables cook.
- Add the potatoes to the pan and coat with 1 tablespoon olive oil and a pinch of salt. Roast in the oven for 15 minutes.
- Set aside the potatoes and add the bell peppers, cherry tomatoes and garlic cloves. Add 1 tablespoon olive oil and sprinkle with salt. Roast for 10 more minutes.
- Mix the potatoes and vegetables on the baking sheet and then create 4 “wells” for the marinated cod. Top with lemon slices.
- Grill the vegetables and fish for 10 to 15 minutes or until the cod is cooked through and flaky.
- Sprinkle with fresh herbs, if desired.
- Leftovers will keep in the refrigerator for up to 3 days.
