This Baked Cod Sheet Pan Dinner is fresh, healthy, and full of flavor. With tender cod fillets, crisp asparagus, and sweet cherry tomatoes, it’s a simple low-carb, gluten-free meal that comes together quickly and cleans up easily—ideal for a nutritious weeknight dinner.
Try other easy sheet pan meals like Sheet Pan Ratatouille or Sheet Pan Turkey Meatballs and Vegetables for more healthy dinner ideas.
Easy Oven Baked Cod And Vegetables
This oven-baked cod recipe is a great pick for a quick, nutritious dinner. Cod is lean and protein-rich, supplying vitamins, minerals, and healthy fats with relatively few calories. Roasting the fish with vegetables makes a balanced one-pan meal that’s light but satisfying.
The fillets are brushed with fresh lemon, sprinkled with lemon zest and grated Parmesan, then baked on a bed of asparagus and cherry tomatoes. The citrus and cheese help keep the fish moist and add bright, savory notes, while the vegetables roast to tender, caramelized perfection.
Why You’ll Love This Baked Cod Recipe
- Attractive and appetizing. Bright colors and simple presentation make this dish look as good as it tastes.
- Healthy. Naturally gluten-free and low in carbohydrates, it fits many eating plans, including keto-friendly approaches.
- Fast and straightforward. From start to finish this sheet pan dinner takes about 25 minutes.
- Minimal cleanup. Everything cooks on one baking sheet for easy cleanup.
Ingredients Needed
This recipe uses straightforward ingredients to highlight the mild flavor of cod. (See the recipe card below for exact quantities and a printable version.)
- Cod – Skinless fillets, about 4 ounces each. Thaw completely if using frozen fillets.
- Parmesan cheese – Freshly grated Parmesan works best to add savory depth and a light crust.
- Lemon juice & zest – Fresh citrus brightens the fish and balances the cheese.
- Asparagus – Trimmed and cut into 2-inch pieces.
- Cherry tomatoes – Halved; grape tomatoes may be substituted.
- Olive oil – Tossed with the vegetables to help them roast evenly.
- Seasonings – Salt, pepper, and a touch of onion powder for subtle flavor.
Recipe Variations
- Swap the fish. Use tilapia, halibut, or another firm white fish if cod isn’t available.
- Change the vegetables. In cooler months, try broccolini or green beans in place of asparagus.
- Add heat. Sprinkle red pepper flakes for a touch of spice.
How To Bake Cod
Baking cod on a sheet pan is simple and requires only a few steps. (Full printable directions are in the recipe card below.)
- Prep the vegetables. Toss asparagus and cherry tomatoes with olive oil and spread them on a lightly greased rimmed baking sheet.
- Arrange the cod. Place fillets over the vegetables in a single layer. Brush each fillet with lemon juice and sprinkle with lemon zest.
- Season and top. Evenly sprinkle grated Parmesan, onion powder, salt, and pepper over the fish and vegetables.
- Bake. Roast at 375°F (190°C) until the fish is opaque and flakes easily with a fork.
- Serve. Serve the cod with the roasted asparagus and tomatoes, and offer lemon wedges on the side if desired.
How Long To Bake Cod?
Cooking time depends on fillet thickness and oven temperature. For 4-ounce fillets at 375°F, plan on about 12–15 minutes. Remove the fish as soon as it becomes opaque and flakes easily with a fork to avoid drying out.
Cooking Tips
- Pat the fillets dry. Drying the fish before baking prevents excess moisture from steaming the vegetables.
- Use uniform fillets. Choose fillets of similar size so they cook evenly.
- Avoid overbaking. Check at the lower end of the cook time; cod is done once it flakes easily.
- Trim asparagus properly. Snap or cut off the woody ends—about 1 to 1½ inches—before slicing into pieces.
What to Serve with Baked Cod
The roasted asparagus and tomatoes make this an easy all-in-one meal, but you can add a low-carb side like cauliflower rice or roasted Parmesan cauliflower if you want extra substance.
How to Store & Reheat Leftovers
Store leftover cod and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave, adding a small drizzle of olive oil or a squeeze of lemon to help prevent the fish from drying out.
More Fish Recipes:
- Tuscan Butter Salmon
- Honey Glazed Salmon
- Thai Fish Curry
- Salmon Patties
- Creamy Baked Halibut
- Fish Piccata
I hope you enjoy this simple, flavorful recipe—please leave a review if you try it!
Baked Cod Sheet Pan Dinner
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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 ounces each) skinless cod fillets, thawed if frozen, rinsed and patted dry
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon onion powder
- salt and pepper, to taste
Instructions
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Preheat oven to 375°F (190°C). Lightly coat a 15×10-inch rimmed baking sheet with nonstick spray.
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Toss the asparagus and cherry tomatoes with the olive oil and spread them on the baking sheet. Place cod fillets on top.
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Brush the fish with lemon juice and sprinkle with lemon zest. Top everything with Parmesan, onion powder, and a little salt and pepper.
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Bake until the fish flakes easily with a fork, about 12–15 minutes.
Nutrition
Nutritional information is an estimate and can vary based on the exact ingredients and portions used.