Sheet Pan Broiled Cod Recipe with Lemon Herb Sauce

One pan, easy clean-up, good for you, and ready in 30 minutes?! I’m going to say yes every single time!

Allow me to present to you this delicious warmly-spiced broiled cod surrounded by crispy potatoes, jammy tomatoes, and caramelized onions, all topped with a bright and zingy herb sauce to tie it all together.

This is a complete meal. Transfer it from the oven to the table and dinner is served!

And I’m going to walk you through it to show you just how easy it is.

Let’s get into it!

Looking for more fish recipes? Try my Roasted Salmon with Butternut Squash and Herb Crumble, Easy One-Pan Halibut, or my Slow-Roasted Salmon with Fennel and Citrus.

Recipe Ingredients

You’ll need the following ingredients to make this delicious sheet pan cod recipe:

Ingredient Notes & Substitutions

The simple ingredients to make this broiled cod recipe are easy to find at any grocery store.

Here are a few ingredient notes:

Cod: Cod is a white, flaky fish with a mild flavor that is sourced from both the Pacific and the Atlantic oceans. The two types of cod are related, but slightly different, both in size and flavor. Atlantic cod tends to be larger, a little sweeter in flavor, and easily flaked, whereas the Pacifc is slightly smaller, more savory in flavor, and flaking tends to be in larger chunks. Whichever you choose, use fresh fish fillets that are firm to the touch, moist, and have no odor for the best results. For ease, I recommend using whole fillets if you can, instead of only thicker pieces, thinner pieces, or cod loins. If you can’t find cod, you can substitute with almost any other white fish, or you can even use salmon. Just remember, if you substitute, the cook time may differ.

Tomatoes: Use campari tomatoes, if you can, for their sweet jammy flavor when baked, and their perfect size. Substitute with cherry or grape tomatoes.

Potatoes: Small new potatoes are preferable in this recipe because they are the perfect size. Thinly sliced on a mandoline, they will cook quickly and have great texture. If you need to substitute with larger potatoes, such as Russet or Yukon Gold, first cut them to roughly the size of a small potato and then proceed with thinly slicing them.

Garlic powder: Use a good quality garlic powder to season the fish. It pairs well with the paprika and won’t burn during cooking. Do not substitute with fresh garlic.

Smoked paprika: Smoked paprika provides a mild but delicious flavor that doesn’t overpower the rest of the flavors in the dish. If you prefer more heat, you can substitute it with hot paprika.

Olives: Use a mix of your favorite good briny olives. I used a mix of kalamata and castelvetrano olives. Your grocery store likely has a mix of Greek olives that would also work well here.

Lemon: Use both the zest and the juice of an entire lemon for the herb sauce. It provides bright flavor that is the perfect counterpoint to the warm spices on the broiled fish. If you don’t have lemon, substitute with orange.

Let’s Make Sheet Pan Broiled Cod with Lemon Herb Sauce Together: STEP BY STEP

First, prep the vegetables by thinly slicing the potatoes no thicker than 1/8 inch thick. You can use a very sharp knife or a mandoline.

Next, thinly slice the onion and if you’re using campari tomatoes, slice them into wedges – 3 or 4 per half. Alternatively, if you’re using cherry or grape tomatoes, halve them.

Transfer the potatoes, tomatoes, and onion to a sheet pan and drizzle them with olive oil, salt and pepper and toss well.

Once the vegetables are coated and seasoned, move them to all sides of the pan. Next, place fish fillets in the center.

Season the fish with olive oil, 1 teaspoon of garlic powder, 3/4 teaspoon smoked paprika, remaining teaspoon salt and black pepper, and transfer it to a preheated 425 degree oven for 15 minutes.

In the meantime, make the sauce by combining the parsley, honey, lemon zest and juice, grated garlic, salt, pepper, and olive oil and mix until really well combined.

After 15 minutes, increase the temperature to the broil setting for about 5 minutes or until golden brown.

Finally, remove the fish from the oven, sprinkle with olives, and drizzle with lemon herb sauce.

Serving Suggestions

• This boiled cod would be delicious with a simple arugula salad dressed with a drizzle of olive oil and a squeeze of lemon (and of course, some kosher salt and freshly cracked black pepper).
• Add a loaf of crusty bread and a crisp white wine, and call it a meal!
• If you’re looking for something more, consider a warming soup like my Creamy Carrot and Red Lentil Soup as a starter.

Storage & Reheating

STORAGE:
Store this in an airtight container in the refrigerator for up to 3 days.

REHEATING:
To reheat in the oven, place everything in an oven-proof pan or dish with a splash of water or stock, and cover with aluminum foil. Place in a 375-degree oven until warmed through. On the stovetop, place everything into a sauté pan with a splash of water or stock and heat over medium-low heat, covered, until warmed through. And finally, you can also reheat everything in the microwave in 30 second intervals until everything is warmed through.

FREEZING:
Freeze this dish in an airtight container for up to 6 months. Thaw in the refrigerator overnight before reheating.