Sheet Pan Broiled Cod Recipe with Lemon Herb Sauce
This Sheet Pan Broiled Cod Recipe with Lemon Herb Sauce is your answer to the easiest, feel-good food that you can make for dinner tonight! With simple prep, everyday ingredients, and just 30 minutes from start to finish, this dish is a lifesaver on busy weeknights. This truly is where busy meets delicious!
Ingredients
- 2 lbs fresh cod fillets
- 1 lb tomatoes (campari or cherry, preferably)
- 1 lb small potatoes
- 1 red onion
- 1 tsp garlic powder
- 3/4 tsp smoked paprika
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 cup olive oil
- 1/3 cup olives (mix olives - kalamata, castelvetrano, etc.)
Lemon Herb Sauce
- 1/3 cup parsley (chopped)
- 1/2 tsp honey
- 1 lemon (zest & juice)
- 1 garlic clove (grated)
- 1/4 cup olive oil
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Place your oven rack in the top third of the oven.
- Prep the vegetables. Using a mandoline or sharp knife, thinly slice the potatoes - they should be no thicker than 1/8 inch, so that they will fully cook by the time the fish is done. Quarter the tomatoes (or cut in half if using cherry or grape tomatoes). Thinly slice the red onion.
- Pile all of these vegetables onto a sheet pan and drizzle with half of the olive oil and half of the salt and pepper. Toss them well and then move them out to the four sides of the pan, leaving a large bare area in the center.
- Prep the fish. Pat the fish dry with a paper towel and then place the fish in the bare center area of the pan so that they are surrounded on all sides by the potatoes, tomatoes, and onions.
- Drizzle the top of the fish with the remaining olive oil, salt, pepper, garlic powder, and paprika. Using your hand, gently rub it into the fish, making sure that the filets are fully covered in the spice mixture.
- Bake. Transfer the sheet pan to the preheated oven for 15 minutes, turning the pan halfway through.
- Make the sauce. While the fish is baking, make the herb sauce by adding the chopped parsley, honey, lemon zest, lemon juice, grated fresh garlic, salt and pepper to a small bowl. Whisk to combine until the salt is dissolved. Then, add the olive oil and whisk well. Set aside.
- Broil. After 15 minutes, turn the oven to broil and cook for an additional 5 minutes until the fish and vegetables are nicely browned. Please don't walk away at this point - keep an eye on the oven to make sure nothing becomes burned, as all ovens cook a little differently.
- Remove, garnish & serve. When the fish is done, remove the sheet pan. Add the olives all over the vegetables. Then, drizzle the fish and vegetables with all of the sauce. Bring the pan to the table and ENJOY!
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Notes
- I do not recommend using a glass pan or baking dish for a couple of reasons: (1) I don't find that you are able to achieve the same level of caramelization and browning on the vegetables, and (2) they are never large enough and so you end up piling the fish on top of the vegetables, which steams the fish and prevents any browning.
- I do not recommend a foil-lined half-sheet pan because the potatoes are sliced so thin that they will stick to the foil. Instead, use a regular half-sheet pan or baking sheet and just use enough olive oil, such that the bottom of the pan is coated and nothing will stick. I promise the clean-up on this recipe is a cinch!
- If you have trouble slicing the potatoes as thin as they need to be, you will need to cook the potatoes, tomatoes, and onions for 10 minutes before adding the fish to the pan and proceeding with the recipe.
- Substitutes for cod are haddock, hake, sea bass, halibut, or even salmon. Adjust cook times accordingly.
Nutrition
Calories: 385kcalCarbohydrates: 21gProtein: 30gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 65mgSodium: 598mgPotassium: 1212mgFiber: 4gSugar: 4gVitamin A: 1130IUVitamin C: 42mgCalcium: 61mgIron: 2mg
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