Sheet Pan Cod and Veggie Dinner
This sheet pan cod and veggie dinner is perfect for busy weeknights. And the combination of roasted cod, baby potatoes, sweet potatoes, and broccoli is sure to be a family favorite.
So this right here is one of my favorite meals. Fish + potatoes + veggies. It tastes good, reminds me of childhood, and always agrees with my gut.
We usually eat seafood for dinner at least twice a week, plus often once for lunch. I consider my self a semi-pescetarian, so it’s a good thing the rest of my family also loves seafood! These days my boys love it almost any way: grilled, baked, and pan-seared. But when they were younger, they were all about homemade cod nuggets! (A great way to get your kids hooked on fish I might add!) (In those sleep-deprived early days of parenting I also bought a lot of Dr. Praeger’s fish sticks!)
When it comes to fish preparation I usually keep it simple– just a little EVOO, salt, pepper, and lemon. Fresh herbs. And sometimes a little garlic, especially with shrimp.
Since we live on the coast, we have access to fresh, local seafood such as cod. We even have two neighborhood fish markets, which is great since it means I can pick up the seafood the same day I plan to make it–which is ideal when cooking fish.
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The crusty cod in this dinner was adapted from Jenny Shea Rawn’s Sheet Pan Panko Crusted Cod with Summer Corn, Tomatoes, and Basil. Jenny is an amazing Cape Cod-based culinary dietitian with an emphasis on seafood. She is definitely worth a follow if you are looking for delicious recipes and inspiration.
Sheet pan dinners are popular because of their easy prep, easy cooking directions, and even easier clean-up. However, while you may be able to fit this dinner on one sheet pan, I find it’s even better split between 2 pans and then combined for a pretty presentation.
Using 2 sheet pans allows the veggies plenty of wiggle room for even roasting. It also allows you to mix foods that have different cooking times. For example, the fish and broccoli cook up in under 15 minutes, while the potatoes need another 10-15 minutes.
- 1 pound baby potatoes, quartered
- 1 pound sweet potatoes, wedged and diced
- 4 tablespoons extra-virgin olive oil, divided
- 1 teaspoon Kosher salt, divided
- 1 pound broccoli crowns
- ¼ cup plain (or whole wheat) panko
- 1 teaspoon Italian seasoning
- ¼ teaspoon garlic powder
- Freshly ground pepper to taste
- 1.5 pounds fresh cod (or sub salmon, haddock, or halibut)
- 1 lemon, half sliced into rounds, and half made into wedges
- Parsley, basil, chives, or dill for garnish
- Preheat oven to 425 degrees F. (Do this step while chopping veggies).
- Line 2 rimmed baking sheets with parchment paper.
- In a bowl, combine the potatoes with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper to taste. Transfer to one of the baking sheets and bake for 25-30 minutes, until starting to brown and soft, tossing at least once during cooking.
- Meanwhile, add broccoli crowns to the bowl used for the potatoes. Drizzle with 2 tablespoons of olive oil and then sprinkle with ¼ teaspoon salt. Toss to combine.
- In another small bowl, combine panko, Italian seasoning, garlic powder, and pepper to taste. Place the cod on the second baking sheet. Drizzle with 1 tablespoon of oil, sprinkle with ½ teaspoon of salt and then top with the panko topping. Place broccoli alongside the fish and then top the fish with thinly sliced lemon.
- Add the fish to the oven, reducing the heat to 400 degrees, tossing potatoes, and setting another timer for another 15 minutes. Fish is done when it flakes easily with a fork. (Note, if all works perfectly the potatoes are in the oven for 10-15 minutes first, and then at that time you add the fish which needs about 15 minutes. This way everything is done at once!)
- Serve with lemon and garnish of choice!
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