Cod-Olive Sheet Pan Bake

Name: Cod-Olive Sheet Pan Bake
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 6 cod fillets (6 ounces each, thawed if frozen); 1.5 pound small potatoes (thinly sliced); 1 pint cherry tomatoes; 0.5 cup Kalamata olives (halved); 3 tablespoon olive oil; 1 tablespoon dried oregano; 1 teaspoon salt; 0.5 teaspoon black pepper; 2 tablespoon fresh parsley (chopped, for garnish); 2 tablespoon lemon juice (for serving)

Flaky cod fillets roasted alongside tender potatoes, juicy cherry tomatoes, and briny olives for an easy, flavorful sheet pan dinner.

Prep: 10 min
Cook: 18 min
Total: 28 min
Servings: 6
Cuisine: Mediterranean
Difficulty: Easy
Cost: $5.97/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Pescatarian
Low-Sugar
High-Protein
Kosher
Halal

Ingredients

6 cod fillets (6 ounces each, thawed if frozen)
1.5 pound small potatoes (thinly sliced)
1 pint cherry tomatoes
0.5 cup Kalamata olives (halved)
3 tablespoon olive oil
1 tablespoon dried oregano
1 teaspoon salt
0.5 teaspoon black pepper
2 tablespoon fresh parsley (chopped, for garnish)
2 tablespoon lemon juice (for serving)

Instructions

Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
On the prepared sheet pan, combine 1 1/2 pounds small potatoes (e.g., Yukon Gold, red new potatoes), thinly sliced, 1 pint cherry tomatoes, and 1/2 cup pitted Kalamata olives, halved. Drizzle with 2 tablespoons olive oil, 1 tablespoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly.
Roast for 15 minutes, or until the potatoes start to become tender.
While the vegetables are roasting, pat dry 6 (6 ounce each) cod fillets with paper towels. Drizzle cod with the remaining 1 tablespoon olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Carefully remove the sheet pan from the oven. Arrange the seasoned cod fillets among the vegetables. Return to the oven and bake for another 12-15 minutes, or until the fish is opaque and flakes easily with a fork.
Garnish with 2 tablespoons chopped fresh parsley and a squeeze of 2 tablespoons lemon juice before serving, if desired.

Notes

Using parchment paper makes cleanup a breeze! Be sure to slice potatoes thinly for quicker cooking.

Nutrition (per serving)

Calories: 480
Protein: 40.5 g
Carbohydrates: 41.2 g
Fat: 18.5 g
Fiber: 6.3 g
Sodium: 820 mg
Saturated Fat: 2.9 g
Sugar: 3.7 g
Cholesterol: 75 mg