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.

Servings pieces of cod

Calories 788kcal

Author Sara

Ingredients

4 cod filets 4-5 ounces each
1 pint cherry tomatoes halved
1 pound fresh asparagus trimmed
2 ½ tablespoons lemon juice
Lemon pepper seasoning
¼ cup grated Parmesan cheese

Instructions

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

Notes

Even Cooking: To ensure even cooking of both the cod and the vegetables, arrange them in a single layer on the sheet pan without overcrowding. Overcrowding can cause uneven cooking and steaming rather than roasting, resulting in less flavorful and soggy vegetables. If necessary, use two sheet pans to accommodate all the ingredients.
Seasoning Balance: While lemon juice and lemon pepper seasoning add bright flavor to the dish, be mindful not to oversaturate the fish and vegetables. Brush the fish with lemon juice and season with lemon pepper sparingly to avoid overpowering the delicate flavor of the cod. You can always adjust the seasoning to taste after cooking if needed.
Finishing Touch: Sprinkling grated Parmesan cheese over the cod and vegetables adds a deliciously savory and slightly nutty flavor to the dish. For a golden-brown and crispy finish, broil the sheet pan cod and vegetables on the upper rack of the oven for the last 3-4 minutes of cooking. Keep an eye on them to prevent burning, as broiling can quickly cause the cheese to brown. Once the cod flakes easily with a fork and the vegetables are tender yet still crisp, the dish is ready to be served.

Nutrition