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Sheet Pan Roasted Cod With Vegetables

Shake up your weekly meal planning with this scrumptious, sheet pan-roasted cod dish. Savory roasted cod served with olives, capers, red onions, and green beans or any veggies you have on hand combine for a zesty entree that’s sure to tantalize your taste buds.
Course Main Course
Cuisine Mediterranean
Keyword sheet pan roasted cod
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories
Author Safeway

Ingredients

  • 1 1/4 pounds cod
  • 1 lemon cut into 6 slices
  • 2 tablespoons extra-virgin olive oil
  • 1 cup grape tomatoes cut in half lengthwise
  • 1/2 medium red onion cut into thin slices
  • 1 pound green beans cut into 3 inch lengths
  • 1/3 cup pitted roughly chopped Kalamata olives
  • 1/2 teaspoon kosher salt
  • 1/4 tsp red pepper flakes
  • 1/2 tsp Italian seasoning

Instructions

  • If you are using frozen cod, thaw the cod under cold water for about 20 minutes before adding to the sheet pan.  Use paper towels to dry the cod of excess moisture before placing on the sheet pan.   The fish should be cold, but not frozen.
  • If using fresh cod, place the cod in the freezer for 15 minutes.
  • Preheat oven to 400°. Line a rimmed baking sheet with parchment pepper.
  • Toss the tomatoes, onions and green beans with 1 tablespoon olive oil on the sheet pan. Move vegetables to the outside of the pan. Place the lemon slices in the center of pan and top with cod. Sprinkle olives over the pan.
  • Drizzle remaining olive oil over the cod and season entire pan with salt, red pepper flakes and Italian seasoning.
  • Bake in lower 1/3 of the oven for 20-25 minutes, until cod is easily flaked, and vegetables are al dente.

Notes

Chilling cod in the freezer allows the cod to cook evenly with the vegetables. Don't skip this step! Otherwise, the fish will be overcooked.
Extra lemon squeezed over the entire dish before serving lends a yummy acidic note. About 1/2 lemon will do.
If you prefer the green beans cooked more, place green beans drizzled with half of the olive oil in the oven for 5-10 minutes before adding remaining vegetables, lemon, cod and seasoning. Return to oven and bake recommended 20-25 minutes once cod is added.