Sheet Pan Lemon Herb Cod
Flaky wild cod fillets baked alongside fresh broccoli florets and tender asparagus spears tossed with lemon and herbs.
- Prep: 12 min
- Cook: 15 min
- Total: 27 min
- Servings: 4
- Cuisine: American
- Difficulty: Easy
- Cost: $5.54/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Egg-Free
- Pescatarian
- Low-Calorie
- Low-Carb
- Low-Fat
- Low-Saturated-Fat
- Low-Cholesterol
- Low-Sugar
- Paleo
Tags
- sheet pan
- bake
- healthy
- quick
- fresh
Ingredients
- 1.25 pound cod fillets (cut into 4 portions)
- 4 cup broccoli florets (bite-sized)
- 1 pound asparagus (trimmed and cut into 2-inch pieces)
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 0.5 teaspoon kosher salt
- 1 lemon (sliced into thin rounds)
Instructions
- Preheat oven to 400°F and line a large rimmed baking sheet with parchment paper.
- Toss broccoli florets and asparagus pieces with olive oil, dried thyme, garlic powder, and half of the kosher salt (1/4 teaspoon). Spread evenly across the baking sheet.
- Nestle the cod fillets between the vegetables. Season fish with the remaining 1/4 teaspoon kosher salt and top each fillet with lemon slices.
- Bake for 13 to 15 minutes until the cod is opaque and flakes easily with a fork, and the vegetables are tender-crisp.
- Plate one cod fillet per serving accompanied by a generous portion of roasted broccoli and asparagus.
Notes
Cod is best enjoyed fresh or within 1 to 2 days when chilled.
Nutrition (per serving)
- Calories: 184
- Protein: 26.9 g
- Carbohydrates: 11.4 g
- Fat: 3.6 g
- Fiber: 7.2 g
- Sodium: 747 mg
- Saturated Fat: 0.5 g
- Sugar: 4.4 g
- Cholesterol: 63 mg