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Baked Lemon Herb Cod with Roasted Potatoes

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Introduction

This easy baked cod recipe delivers flavorful and tender white fish complemented by crispy roasted potatoes. Cod fillets are rubbed with a zesty blend of lemon, herbs and garlic then baked until flaky. The potatoes are tossed in olive oil and roasted until golden brown and tender. Combining the bright, fresh cod with crunchy potatoes results in a balanced meal that comes together quickly. Whether it's a busy weekday or casual weekend dinner, this sheet pan recipe satisfies with minimal effort required.

Baked Lemon Cod with Potatoes

Health Benefits of Cod

Cod is a mild, versatile and nutritious white fish. Some key benefits include:

  • High in protein for energy and muscle building
  • Low in calories and fat
  • Excellent source of selenium, phosphorus, B vitamins
  • Contains omega-3 fatty acids for heart and brain health
  • Low mercury levels compared to some fish

Cod has a light flavor that pairs well with many ingredients and cooking methods.

Nutrition Facts

1 fillet (3oz) of cod provides:

  • 70 calories
  • 1g fat
  • 15g protein
  • 0g carbs
  • 11% DV selenium
  • 10% DV vitamin B12

Ingredients

  • Cod fillets
  • Potatoes, cut in wedges
  • Olive oil
  • Garlic, minced
  • Lemon juice
  • Dried herbs like oregano, basil, parsley
  • Salt and pepper

Instructions

Prep the Potatoes

Peel potatoes if desired and cut into 1-2 inch wedges. Toss potatoes with olive oil, salt and pepper.

Roast the Potatoes

Spread potatoes on half of a sheet pan. Roast at 425°F for 15 minutes.

Roasted Potatoes

Season the Cod

Pat cod dry and rub all over with minced garlic, lemon juice, dried herbs and salt.

Bake the Cod

Place cod on empty side of sheet pan with potatoes. Bake an additional 10-15 minutes until fish flakes easily.

Finish and Plate

Squeeze over fresh lemon juice if desired. Serve cod with roasted potatoes.

Tips

  • Look for thick, firm cod fillets.
  • Cut potatoes evenly for consistent roasting.
  • Baste cod with pan juices halfway through baking.
  • Broil 3-5 minutes at the end for crispy tops.
  • Substitute white potatoes, sweet potato or cauliflower.

Serving Suggestions

This flaky cod and potatoes pair nicely with:

  • Steamed broccoli or green beans
  • Mixed green salad
  • Homemade tartar sauce
  • Warm French bread

Storage

Leftovers keep covered in the refrigerator 3-4 days. Reheat gently before serving.

Freeze cooked cod up to 2 months for quick meals later.

Conclusion

This easy one-pan meal features baked lemon herb cod fillets and crispy roasted potatoes. A simple herb rub gives the cod plenty of flavor, while letting the tender fish shine. Roasted potatoes provide a satisfying crunch andtexture contrast. Pair this sheet pan dinner with a vegetable and salad for a light yet filling meal. The preparation is quick enough for busy weeknights, but elegant enough for special occasions.

FAQs

What sides go well with cod?

Rice, potatoes, asparagus, green beans and cooked greens complement cod nicely.

Can you use frozen cod?

Yes, thaw frozen cod safely in the fridge overnight before using.

What to do if cod is dry?

Baste frequently with butter or lemon juice during baking to keep it moist.

How do you know when cod is cooked?

Cod is finished when it flakes easily with a fork and is opaque all the way through.

Should cod be soaked before cooking?

No soaking is needed, just pat it dry well before seasoning and baking.

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