Save time (and dishes) with this simple pan Grilled Cod Recipe. It’s packed with flavor and nutrients, served with crunchy veggies, flaky grilled cod, and a lemony olive oil sauce!
Fun fact: my daughter’s favorite food as a kid was cod! I was so proud of how big a eater she was…and then she hit toddler age. Since then, cod has never been eaten again! Luckily my second child is still in the big eating baby stage and loves this baked cod recipe.
It’s nice to be able to prepare an entire meal on one pan that “most” family members will eat. Did my child miss out? Yes. This easy baked cod recipe is delicious and packed with healthy ingredients. I really think this is an outstanding recipe, perfect for a casual weekend or even dinner. If you would like to customize, I provide simple recipe modifications that you can make.
Let’s go eat!
Why make this recipe
- a pot– that’s right! The entire recipe can be baked on one pan. Minimal cleanup required!
- Nutritious + delicious – Combining protein and vegetables, this baked cod dinner is both nutritious and full of flavour.
- gluten free – This recipe is gluten-free, so if you have celiac disease or are gluten sensitive, this is a great option.
Ingredients for grilled cod
- olive oil – For cooking vegetables and fish. Feel free to use melted cream for a richer baked cod.
- small potatoes – You can also use fingerling potatoes.
- Green pepper – Any color bell pepper can be used here.
- cherry tomatoes – Grape tomatoes or larger chopped tomatoes work well.
- garlic – Ideally, we use freshly minced garlic.
- lemon – This helps bring some acid to this recipe, thus balancing it out.
- cod fillet – Ask your butcher for 4-6 ounce chunks.
- chili – For curing cod. You can also use smoked paprika for extra flavor.
- salt+pepper – I’ve made suggestions, but feel free to add more or less depending on preference and sodium content.
- fresh herbs – These are optional, but 1/4 cup of fresh chopped parsley, dill, or cilantro (or a combination of all three) adds a lot of flavor.
How to Make Baked Cod Recipe
Step 1: Marinate cod
Pat cod fillets dry and sprinkle with 1 tablespoon olive oil, paprika, salt and pepper. Allow to marinate while cooking vegetables.
Step 2: Roast potatoes + vegetables
Place potatoes in pan and sprinkle with 1 tablespoon olive oil and a pinch of salt. Bake in oven for 15 minutes. Push the potatoes aside and add the bell peppers, cherry tomatoes and garlic cloves. Add 1 tablespoon olive oil and sprinkle with salt. Bake for another 10 minutes.
Step Three: Baked Cod
Place the potatoes on the pan with the vegetables and make 4 “wells” for the marinated cod. Top with lemon slices. Grill the vegetables and fish for 10-15 minutes, or until the cod is cooked through and flaky. Sprinkle with fresh herbs, if desired.
Easily modify
Swap vegetables – Any vegetable can be used in baking. Feel free to use squash or carrots instead of potatoes and other veggies in place of bell peppers (fennel, artichoke hearts, or broccoli are all great!). You can also use larger tomatoes instead of cherry tomatoes.
Add cheese – Some crumbled feta would be a delicious addition to a pan-roasted cod recipe.
Change herbs – You can swap out your favorite herbs for any herbs you have on hand.
use cream – For a richer recipe, use cream instead of olive oil.
FAQ
Yes. This recipe can be made with any type of fish, but the baking time may vary. To achieve similar results, I recommend another white fish such as flounder or mackerel.
You absolutely can. Just be sure to thaw before baking.
Storage instructions
refrigerator: Store leftovers in the refrigerator for up to 3 days. Warm on the stove top or in the microwave.
I do not recommend freezing this recipe.
More sheet pan recipes
Pan-roasted cod
Save time (and dishes) with this simple pan Grilled Cod Recipe. It’s packed with flavor and nutrients, served with crunchy veggies, flaky grilled cod, and a lemony olive oil sauce!
- Preparation time: 10 minutes
- Cooking time: 35 minutes
- Total time: 45 minutes
- yield: 4 number of copies 1x
- category: dinner
- method: bake
- diet: gluten free
- 3 tablespoons olive oil, divided
- 1 pounds of baby potatoes, bad
- 2 Green pepper, Remove seeds + chop
- 1 Dried Pints of Cherry Tomatoes
- 3 garlic cloves, minced
- 4 cod fillet (4–6 per ounce)
- 1/2 teaspoon chili
- salt + pepper, taste
- 1 big lemon, cut into thin slices
- 1/4 cup Fresh chopped parsley, dill, or cilantro (or a combination of all three)
- Preheat oven to 400 degrees Fahrenheit.
- Line a baking sheet with parchment paper or a silicone mat.
- Pat cod fillets dry, drizzle with 1 tablespoon olive oil, paprika, and sprinkle with salt and pepper. Allow to marinate while cooking vegetables.
- Place the potatoes in the pan and sprinkle them with 1 tablespoon olive oil and a pinch of salt. Bake in oven for 15 minutes.
- Push potatoes to one side and add bell peppers, cherry tomatoes and garlic cloves. Add 1 tablespoon olive oil and sprinkle with salt. Bake for another 10 minutes.
- Place the potatoes on the pan with the vegetables and make 4 “wells” for the marinated cod. Top with lemon slices.
- Grill the vegetables and fish for 10-15 minutes, or until the cod is cooked through and flaky.
- Sprinkle with fresh herbs, if desired.
- Leftovers can be stored in the refrigerator for up to 3 days.
