This Baked Cod Sheet Pan Dinner is beautiful, healthy, and delicious. Using fresh asparagus and cherry tomatoes, it’s a simple recipe that happens to be low carb and gluten free. Plus it’s super quick to make with easy clean up – perfect for a simple nutritious weeknight dinner!
More healthy sheet pan dinners to try include our Sheet Pan Ratatouille and Sheet Pan Turkey Meatballs and Vegetables.
Easy Oven Baked Cod And Vegetables
When it comes to fresh, flavorful, and healthy weeknight dinners, you can’t go wrong with this oven baked cod recipe. Cod itself is loaded with vitamins, minerals, healthy omega-3 fats, and also protein-rich while being low calorie. By adding some roasted vegetables as a side dish, you instantly have a light & nutritious dinner.
The fish fillets are seasoned and topped with freshly squeezed lemon juice and parmesan cheese – it’s the perfect combination not only for flavor, but also for keeping the fish moist and flaky. Nestled on a bed of earthy asparagus and sweet cherry tomatoes, everything bakes on a sheet pan for an all-in-one dinner with barely any clean up!
Why You’ll Love This Baked Cod Recipe
- Eat with your eyes. It’s so light, bright, fresh, and colorful!
- So healthy. This recipe just happens to be gluten free, low carb and keto friendly, so it can accommodate many different diets.
- Quick and easy. From start to finish, this sheet pan dinner takes just 25 minutes.
- Little mess. It’s a sheet pan meal, which are great because there’s barely any cleanup.
Ingredients Needed
This oven baked cod recipe focuses on simple, flavorful ingredients that really highlight the fish.
(Scroll to the bottom for our easy printable recipe with the complete details.)
- Cod – Choose skinless fillets that are approximately 4 ounces each. They should be completely thawed if buying frozen.
- Parmesan cheese – Many people say cheese and fish don’t go well together, but Parmesan works very well in this recipe. Freshly grated, if possible, for optimal results.
- Lemon juice & zest – Citrus pairs wonderfully with this light fish and gives it a pop of flavor.
- Asparagus – Ends trimmed, cut into 2-inch pieces.
- Cherry tomatoes – Halved crosswise. Grape tomatoes can also be used.
- Olive oil – Tossed with the vegetables for a bit of richness and moisture.
- Seasoning – Simple salt, pepper, and onion powder for flavor.
Recipe Variations
- Use a different white fish. If you can’t find cod, you can use a different white fish like tilapia or halibut.
- Try a different vegetable. Asparagus is great in the spring and summer, but might be harder to find in the fall and winter. Try using another thin green vegetable like broccolini or green beans instead.
- Add some heat. A couple pinches of red pepper flakes give a hint of spiciness to the dish.
How To Bake Cod
Baking cod is super easy and requires just a few steps.
(Scroll to the bottom for our easy printable recipe with the complete directions.)
- Prep the asparagus and tomatoes. Toss the asparagus and cherry tomatoes with olive oil; spread on a greased rimmed baking sheet.
- Prep the cod. Place cod fillets on top of the asparagus and tomatoes in a single layer. Brush the fish with lemon juice and sprinkle with the lemon zest. Sprinkle everything with the Parmesan and a little salt, pepper, and onion powder.
- Bake. Bake at 375F until just opaque and easily flakes with a fork.
- Serve. Serve the fish with the roasted vegetables with lemon wedges on the side, if desired.
How Long To Bake Cod?
The amount of time you need to bake cod will depend on the size of the fillet and the temperature of the oven. For this easy cod recipe, we’re using a temperature of 375F and 4 ounce fillets so they need to bake for just 12 to 15 minutes. This produces cod that is tender and flaky, with tender roasted asparagus and tomatoes that have burst.
Cooking Tips
- Make sure to pat the cod fillets dry. If you don’t, they can water down the veggies underneath.
- Make sure all fillets are the same size. To ensure even cooking and that nothing is overcooked, it’s important that all the fillets in this recipe are 4 ounces each.
- Don’t overbake. Cod cooks quickly between 12 and 15 minutes at 375F. As soon as it is opaque and easily flakes with a fork, it’s ready to remove from the oven.
- Trim the ends off the asparagus. You can do so either by cutting off the bottom 1 to 1 & 1/2 inches, or simply by snapping each end of – it typically breaks where the asparagus starts to get tender.
What to Serve with Baked Cod
The roasted asparagus and tomatoes along with the cod really provide a super easy all-in-one sheet pan dinner, but if you’re looking to add something more, try our parmesan roasted cauliflower on the side. Another low carb option is cauliflower rice.
How to Store & Reheat Leftovers
Leftover cooked cod and roasted vegetables can be stored in the fridge, in an airtight container, for up to 3 days. You can reheat it gently in the microwave drizzling the fish with a bit of olive oil or lemon juice to prevent it from drying out too much.
More Fish Recipes:
- Tuscan Butter Salmon
- Honey Glazed Salmon
- Thai Fish Curry
- Salmon Patties
- Creamy Baked Halibut
- Fish Piccata
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Baked Cod Sheet Pan Dinner
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
- Preheat oven to 375 degrees F. Lightly coat a 15×10-inch rimmed baking sheet with nonstick spray.
- Toss the asparagus and cherry tomatoes with the olive oil; spread on the baking sheet. Place cod fillets on top.
- Brush the fish with the lemon juice; sprinkle with the lemon zest. Sprinkle everything with the Parmesan, onion powder, and a little salt and pepper.
- Place in the oven and cook until fish flakes easily with a fork, about 12-15 minutes.
Lovely. So simple and delicious not to mention healthy.
This was a HUGE HIT with my family and let me tell you they are picky so I just wanted to say thank you for a dinner that will be in our favorites.
My husband and I loved it! Fish was perfectly cooked and the entire dish had great flavor. We’re trying to incorporate more fish into our diet and this will get made again.
Made this last night, just as the recipe was written. Amazing how tasty these simple ingredients came together! The combination was fantastic and the tomatoes came out so sweet. This is definitely in the rotation as a staple in our house from now on!
Loved this. So easy.
I just adore this! I used Penzey’s Northwood’s seasoning on it and it was DIVINE. Makes low carb so much easier! Thank you!
Perfect. Quick to make, beautiful presentation. Made me look like I knew what I was doing. Thank you for sharing.
Easy to prepare. Haven’t tasted yet….
I tried this recipe today. Very good. Happy to say nice blend of spices. Will try this again.
This was great! Really easy & delicious! Will definitely make again..
I absolutely love this. Everything tasted delicious. The fish and asparagus were perfect. Incredibly easy and fast to make.
This was a excellent way to prepare cod and came out perfectly tasty and flaky. The roasted vegetables tied it all together. Loved it.