American
Sheet-Pan Lemon Garlic Cod with Potatoes & Green Beans
Flaky cod fillets roast alongside golden potatoes and tender-crisp green beans with fresh lemon, garlic, olive oil, and herbs. The potatoes get a head start so the entire meal finishes together without overcooking the fish. It is a bright, satisfying sheet-pan dinner with simple ingredients and very little cleanup.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- American
Ingredients
- 1 1/4 pounds baby Yukon Gold potatoes, halved or quartered into 1-inch piecesSubstitute:
Yukon Gold potatoes — Use the same 1 1/4 pounds and cut them into approximately 1-inch pieces.
- 2 tablespoons olive oil, divided
- 1 teaspoon dried Italian seasoning
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 12 ounces fresh green beans, trimmed
- 3 cloves garlic, mincedSubstitute:
Garlic powder — Replace the 3 garlic cloves with 3/8 teaspoon garlic powder.
- 1 1/2 pounds cod fillets, divided into 4 portionsSubstitute:
Haddock fillets — Use the same 1 1/2 pounds. Roast for approximately the same amount of time and cook to 145°F.
- 2 tablespoons fresh lemon juiceSubstitute:
Bottled lemon juice — Use the same 2 tablespoons. Fresh lemon will have a brighter flavor, but bottled juice will work in the cooking mixture.
- 1 teaspoon lemon zest
- 1/2 teaspoon paprika
- 2 tablespoons chopped fresh parsley
- Lemon wedges, optional for serving
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Save to My Recipe BookInstructions
Preheat the oven to 425°F. Line a large rimmed sheet pan with parchment paper or lightly grease it.
Place the potatoes in a large bowl. Toss with 1 tablespoon olive oil, Italian seasoning, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
Spread the potatoes over the sheet pan in a single layer with cut sides facing downward when possible.
Roast for 15 minutes.
While the potatoes roast, place the green beans in the same mixing bowl. Toss with 1/2 tablespoon olive oil and half of the minced garlic.
Pat the cod fillets dry with paper towels.
In a small bowl, mix the remaining 1/2 tablespoon olive oil, remaining garlic, lemon juice, lemon zest, paprika, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper.
Brush the lemon-garlic mixture evenly over the top and sides of the cod.
Remove the sheet pan from the oven. Turn the potatoes and push them toward one side of the pan.
Add the green beans in an even layer and arrange the cod fillets on the open portion of the sheet pan.
Return the pan to the oven and roast for 12 to 15 minutes, depending on the thickness of the cod.
Check the fish at the earlier end of the cooking range. The cod should be opaque, flake easily with a fork, and reach an internal temperature of 145°F at the thickest point.
The potatoes should be fork-tender and browned, while the green beans should be tender with a little bite remaining.
Sprinkle everything with fresh parsley.
Serve immediately with lemon wedges if desired.
Recipe Notes
Cod is lean and cooks quickly, so avoid leaving it in the oven after it reaches 145°F. Try to choose fillets with similar thickness so they finish at approximately the same time. Cut the potatoes into small, even pieces so they become tender during their head start in the oven. If your cod portions are particularly thin, begin checking them after about 10 minutes. Refrigerate leftovers promptly and use within 2 days for the best fish quality. Reheat gently at a low temperature to avoid drying out the cod. This recipe is best freshly cooked rather than frozen after preparation.
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