Sheet Pan Baked Cod with Mixed Vegetables

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Hey everyone! This Sheet Pan Baked Cod with Mixed Vegetables is the ultimate easy, healthy dinner that tastes like summer on a plate. Flaky, mild cod fillets roast alongside a colorful mix of zucchini, bell peppers, cherry tomatoes, and onion—all drizzled with a bright lemon-herb garlic sauce. Everything cooks together in one pan, soaking up incredible flavor while the veggies get tender and lightly charred. It’s light, fresh, and ready in under 40 minutes—perfect for busy weeknights or relaxed weekends.

Cod is a fantastic lean protein that takes on flavors beautifully, and pairing it with vibrant Mediterranean-style vegetables and fresh herbs makes every bite feel nourishing and delicious. Naturally gluten-free, low-carb, and packed with vitamins—this is wholesome eating at its simplest and best.

  • Servings: 4
  • Prep Time: 15 minutes
  • Cook Time: 20–25 minutes
  • Total Time: 35–40 minutes

Why These Ingredients Work So Well Together

This combination is fresh, balanced, and foolproof:

  • Cod fillets: Mild, flaky white fish that cooks quickly and stays moist.
  • Olive oil or melted butter: Adds richness and helps everything brown beautifully.
  • Garlic & fresh herbs (dill, parsley, oregano): Bright, aromatic flavor—dill and parsley bring freshness, oregano that classic Mediterranean touch.
  • Lemon juice: Essential brightness that cuts through richness and enhances natural sweetness.
  • Paprika: Subtle warmth and gorgeous color.
  • Mixed vegetables (zucchini, bell peppers, cherry tomatoes, onion): Quick-roasting summer veggies—tomatoes burst with juiciness, peppers and onion sweeten, zucchini stays tender.

One-pan roasting lets the fish steam gently in the veggie juices while everything caramelizes.

Ingredients

  • 4 cod fillets (about 6 oz each, fresh or thawed)
  • 4 tablespoons olive oil or melted butter
  • 3 cloves garlic, minced
  • 2 tablespoons fresh herbs, finely chopped (mix of dill, parsley, and oregano)
  • Juice of 1 lemon (about 2–3 tablespoons), plus extra wedges for serving
  • 1 teaspoon paprika (sweet or smoked)
  • Salt and black pepper to taste
  • Mixed vegetables:
  • 2 medium zucchini, sliced into half-moons
  • 2 bell peppers (any color), chopped into chunks
  • 1 pint (about 2 cups) cherry tomatoes, whole
  • 1 large onion, cut into wedges
  • Optional: red pepper flakes for a little heat, or feta crumbles for serving

Step-by-Step Instructions

  1. Preheat and prep — Preheat oven to 400°F (200°C). Line a large rimmed sheet pan with parchment paper or foil for easy cleanup.
  2. Make the herb mixture — In a small bowl, whisk together olive oil (or melted butter), minced garlic, chopped herbs, lemon juice, paprika, 1 teaspoon salt, and plenty of black pepper.
  3. Prepare the vegetables — Spread zucchini, bell peppers, cherry tomatoes, and onion wedges on the sheet pan. Drizzle with half the herb mixture and toss to coat evenly.
  4. Add the cod — Nestle the cod fillets among the vegetables (no need to flip later). Spoon or brush the remaining herb mixture generously over the top of each fillet.
  5. Bake — Roast for 20–25 minutes until the cod is opaque, flakes easily with a fork (internal temperature 145°F/63°C), and the vegetables are tender with lightly charred edges. Tomatoes should be burst and juicy.
  6. Finish and serve — Squeeze extra fresh lemon over everything for a burst of brightness. Serve hot straight from the pan!

Pro Tips for Perfect Sheet Pan Cod

  • Pat cod dry before topping—helps the seasoning stick and prevents excess moisture.
  • Cut veggies roughly the same size for even cooking.
  • Single layer is key—use two pans if crowded to avoid steaming.
  • For crispier veggies: Roast at 425°F or broil the last 2 minutes (watch closely!).
  • Cod cooks fast—check at 18 minutes to avoid overcooking.
  • Frozen cod? Thaw completely and pat very dry.

Variations and Substitutions

Make it your own:

  • Fish swap: Halibut, haddock, tilapia, or salmon.
  • Veggies: Add asparagus, broccoli, or eggplant.
  • Herb twist: Basil, thyme, or chives.
  • Spicy: Red pepper flakes or cayenne in the mixture.
  • Cheesy finish: Sprinkle Parmesan or feta in the last 5 minutes.
  • Butter-free: All olive oil keeps it dairy-free.
  • Lower carb: Skip tomatoes or use fewer—focus on low-starch veggies.

Meal Prep, Storage, and Serving Ideas

This dish reheats well—perfect for meal prep! Store in airtight containers up to 3 days in the fridge. Reheat gently in the oven or microwave (fish can dry out, so add a splash of water).

Serving suggestions:

  • Over quinoa, rice, or couscous to soak up juices.
  • With crusty bread for dipping.
  • Simple green salad or garlic bread on the side.

Nutrition Facts (Per Serving – Based on 4 Servings)

Approximate values using standard data

  • Calories: 320
  • Protein: 32g (excellent lean protein from cod)
  • Carbohydrates: 16g
  • Dietary Fiber: 4g
  • Sugars: 8g (natural from veggies)
  • Total Fat: 16g (mostly healthy from olive oil)
  • Saturated Fat: 3g
  • Sodium: ~550mg (varies with salt)
  • Key Micro-nutrients: High in Vitamin C, Vitamin A, potassium, and selenium

Light, heart-healthy, and full of feel-good nutrients.

Frequently Asked Questions

Fresh or frozen cod?
Both work—frozen is often fresher if thawed properly.

My fish is falling apart—what now?
Use a spatula to gently move fillets; thicker pieces hold better.

Too much liquid on the pan?
Tomatoes release juice—normal and delicious! Drain slightly if preferred.

Make ahead?
Prep veggies and herb mixture up to a day ahead—assemble and bake fresh.

No fresh herbs?
Use 2 teaspoons total dried herbs (reduce slightly).

There you have it—your effortless Sheet Pan Baked Cod with Mixed Vegetables. Healthy, colorful, and bursting with fresh flavor. Dinner doesn’t get much easier (or tastier) than this! 🐟🍅