Sheet Pan Lemon Herb Roasted Cod with Root Vegetables

Name: Sheet Pan Lemon Herb Roasted Cod with Root Vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 1.5 lbs Cod Fillets (4 pieces, about 6 oz each); 3 tbsp Olive Oil, divided; 1 medium Lemon, half sliced, half juiced; 2 tbsp Fresh Parsley, chopped; 1 tbsp Fresh Thyme, chopped; 1 tsp Garlic Powder; 1 tsp Salt; 1/2 tsp Black Pepper; 2 medium Parsnips, peeled and chopped into 1-inch pieces; 3 medium Carrots, peeled and chopped into 1-inch pieces; 1 small Red Onion, cut into wedges

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Perfect for a busy weeknight, this sheet pan dinner delivers maximum flavor with minimal cleanup. Delicate cod fillets are brightened with fresh lemon and a medley of herbs, then roasted to perfection alongside earthy root vegetables like parsnips and carrots, creating a complete and nutritious meal all on one pan. It’s a light and fresh dish ideal for the transitioning weather of March.

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Sheet Pan Lemon Herb Roasted Cod with Root Vegetables

Prep Time15 min

Cook Time35 min

Servings4 servings

DifficultyEasy

Equipment

Large baking sheetLarge mixing bowlSmall bowlParchment paper

Instructions

1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2
In a large bowl, combine the chopped parsnips, carrots, and red onion. Drizzle with 2 tablespoons of olive oil, half of the chopped parsley, half of the chopped thyme, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss well to coat.
3
Spread the seasoned root vegetables in a single layer on the prepared baking sheet. Roast for 20 minutes, or until they are starting to soften.
4
While the vegetables roast, pat the cod fillets dry. In a small bowl, whisk together the remaining 1 tablespoon olive oil, the juice from half of the lemon, the remaining parsley and thyme, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
5
After the vegetables have roasted for 20 minutes, remove the baking sheet from the oven. Gently push the vegetables to one side of the pan. Place the cod fillets on the empty side. Spoon the lemon-herb mixture evenly over each cod fillet. Arrange lemon slices over and around the fish.
6
Return the baking sheet to the oven and roast for another 12-15 minutes, or until the cod is opaque and flakes easily with a fork, and the vegetables are tender. Serve immediately.

Nutrition

Calories400 kcal

Protein40g

Fat18g

Carbohydrates

Frequently Asked Questions

Can I use other types of fish?

Yes, this recipe works well with other flaky white fish like halibut, tilapia, or haddock. Adjust cooking time slightly if your fillets are thicker or thinner.

What if I don't have parsnips?

You can substitute parsnips with additional carrots, sweet potatoes, or even broccoli florets. If using broccoli, add it during the last 15-20 minutes of roasting so it doesn't overcook.

How do I prevent the fish from sticking to the pan?

Lining your baking sheet with parchment paper is key. You can also spray the parchment paper lightly with cooking spray for extra assurance.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.