Sheet Pan Cod – A simple one-sheet recipe that features light, flaky cod alongside colorful asparagus and tomatoes. Lemon pepper, fresh lemon juice and grated Parmesan cheese top off the dish.

This post may include affiliate links. Please see my disclosure.

My husband, Josh, has been traveling a lot lately. That means for meals, it’s just me and the kids. I’ll be honest, for most of those meals, I’m making their favorites – and because I’m trying to limit my carbs right now, I just broil or grill some fish or chicken alongside a vegetable.

This Sheet Pan Cod that I’m sharing today is one of the dishes I often make for myself, and I get usually get 3-4 meals out of it. If eating the same thing multiple times per week makes you turn up your nose, I understand, but for me, it just works.

When Josh is out of town, meal planning is pretty easy – and quite affordable, I might add. It’s not that I throw in the towel in regards to cooking when he’s not around – it’s just that, I’m pretty easy to please. It’s more about sustenance than it is variety for me.

Don’t get me wrong, he’s not picky, either, but when he’s home, I’m a bit more adventurous and am more apt to try new recipes. I just like to experience those things with him.

So, now that we got all of that out of the way, we can get on to making this cod. I normally use four cod filets for the dish and place them on top of asparagus and halved cherry tomatoes.

To be honest, just the look of the dish is appealing to me. I’ve grown quite fond of roasted veggies in the past several years, and every time I’m paging through a magazine (yes, I still read magazines) and come across a recipe with lots of colorful vegetables, I dog-ear the page or take a picture of it.

The ingredients in this sheet pan cod are pretty simple. In fact, if it weren’t for the lemon pepper seasoning, it would be a five-ingredient dish.

You want to be careful not to over bake the fish. About 10 minutes is about all it takes to get the fish nice and flaky.

The broiling at the end does the rest, and helps the skins on the tomatoes to pop and brown. Oh, yum. So, so good. It really brings their sweetness out.

I’m happy as a clam gobbling up the leftovers for the next few days. It’s also a great way to stay productive and accomplish what I need to that week. If my meal is ready for me, there’s no thought and no additional prep involved. You gotta’ love that!

Craving more delicious fish recipes?

Lemon Baked Cod
Poor Man’s Lobster
Balsamic Glazed Halibut
Garlic Parmesan Orange Roughy

Sheet Pan Cod

Print

A simple one-sheet recipe that features light, flaky cod alongside colorful asparagus and tomatoes. Lemon pepper, fresh lemon juice and grated Parmesan cheese top off the dish.

• Author: Adapted from Taste of Home
• Yield: 4 pieces of cod

Ingredients

• 4 cod filets (4-5 ounces each)
• 1 pint cherry tomatoes, halved
• 1 pound fresh asparagus, trimmed
• 2 1/2 tablespoons lemon juice
• Lemon pepper seasoning
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat oven to 375° Fahrenheit.
2. Place cod and asparagus on a greased sheet pan.
3. Spread out tomatoes on top of cod and asparagus.
4. Brush fish with lemon juice.
5. Season with lemon pepper.
6. Sprinkle Parmesan cheese over the top.
7. Bake for 10 minutes or until fish just begins to flake easily with a fork.
8. Move pan to upper rack in oven and broil cod and vegetables for 3-4 minutes.

Nutrition

• Serving Size: 1 piece of cod