This Baked Cod Sheet Pan Dinner is a quick and healthy meal that combines flaky, tender cod with roasted asparagus and juicy cherry tomatoes. It’s a vibrant and flavorful dish that’s perfect for busy weeknights or a light family dinner. With just one pan, minimal prep, and fresh ingredients, you’ll have a delicious meal ready in under 30 minutes! The cod is seasoned with zesty lemon and topped with Parmesan, adding a delightful brightness and richness to every bite.

Ingredients
- 1 pound thin asparagus (ends trimmed, cut into 2-inch pieces)
- 1 pint cherry tomatoes (halved)
- 1 tablespoon extra-virgin olive oil
- 4 (4-ounce each) skinless cod fillets (thawed if frozen, rinsed and patted dry)
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- ¼ cup grated Parmesan cheese
- ¼ teaspoon onion powder
- Salt and pepper, to taste
Instructions
1. Preheat the Oven:
- Set your oven to 375°F. Lightly coat a large 15×10-inch rimmed baking sheet with nonstick spray to prevent sticking and make clean-up easy.
2. Prep the Vegetables:
- In a mixing bowl, toss the asparagus and cherry tomatoes with olive oil until evenly coated. Spread the veggies out on the prepared baking sheet, creating an even layer.
3. Add the Cod:
- Place the cod fillets on top of the vegetables, leaving space between each piece for even cooking. Pat the fillets dry to ensure a nice, crisp texture when baked.
4. Season the Dish:
- Brush the cod fillets with lemon juice to brighten up the flavors. Sprinkle the lemon zest over the fish, followed by a light dusting of Parmesan cheese, onion powder, and a pinch of salt and pepper over both the fish and vegetables.
5. Bake to Perfection:
- Transfer the sheet pan to the oven and bake for 12-15 minutes, or until the cod is opaque and flakes easily with a fork. The vegetables should be tender with a slight char, and the Parmesan will form a golden crust on the fish.
6. Serve and Enjoy:
- Once baked, remove the sheet pan from the oven and serve the cod fillets with the roasted asparagus and cherry tomatoes. For an extra burst of freshness, you can garnish with additional lemon zest or a drizzle of olive oil.
Tips for the Best Baked Cod Sheet Pan Dinner:
- Thicker Fish Fillets: If your cod fillets are thicker, you may need to increase the cooking time by a few minutes. Check doneness with a fork—when the fish flakes easily, it’s ready.
- Variety of Vegetables: Swap out the asparagus and tomatoes for other vegetables like zucchini, bell peppers, or Brussels sprouts, adjusting the cooking time as needed.
- Crispy Parmesan Topping: If you want the Parmesan topping to be extra crispy, you can broil the dish for the last 1-2 minutes of baking, but watch it closely to avoid burning.
- Serve with Sides: This dish pairs wonderfully with a side of rice, quinoa, or crusty bread to soak up any juices left on the pan.
This Baked Cod Sheet Pan Dinner is not only delicious but also incredibly easy to prepare. With its fresh lemony flavor and the satisfying crunch of Parmesan, it’s a healthy meal that doesn’t skimp on flavor!
Baked Cod Sheet Pan Dinner: A Light, Flavorful Meal in One Pan
Course: recipes4
servings10
minutes15
minutesIngredients
1 pound thin asparagus (ends trimmed, cut into 2-inch pieces)
1 pint cherry tomatoes (halved)
1 tablespoon extra-virgin olive oil
4 (4-ounce each) skinless cod fillets (thawed if frozen, rinsed and patted dry)
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
¼ cup grated Parmesan cheese
¼ teaspoon onion powder
Salt and pepper, to taste
Directions
- This Baked Cod Sheet Pan Dinner is a quick and healthy meal that combines flaky, tender cod with roasted asparagus and juicy cherry tomatoes. It’s a vibrant and flavorful dish that’s perfect for busy weeknights or a light family dinner. With just one pan, minimal prep, and fresh ingredients, you’ll have a delicious meal ready in under 30 minutes! The cod is seasoned with zesty lemon and topped with Parmesan, adding a delightful brightness and richness to every bite.
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