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This Sheet Pan Cod with Vegetables in Lemon Herb Sauce is the ultimate Spring or Summer meal with perfectly cooked lemon herb cod, tender veggies, and a delicious green sauce. It’s the ultimate sheet pan fish dish everyone will love!
Sheet Pan Cod with Vegetables in Lemon Herb Sauce
This sheet pan fish dish is a light and quick weeknight dinner you can get on the dinner from start to finish in just over a half an hour with minimal clean up! Sheet pan dinners are the best because they minimize clean up by utilizing one cooking vessel and they make cooking hands off. This sheet pan dinner is low carb for a nice light meal that is still going to leave you satisfied because it is packed with flavor and loaded with fresh, in-season vegetables.
The green herb sauce is made of few different herbs and aromatics with a punch of acidity thanks to the lemon that makes this dish really stand out!
Tips for sheet pan cooking:
- Read the recipe all the way through (of course) and plan to use a timer! Most recipes require different cooking times, so make sure to use a timer so you can truly walk away from the oven and not have to worry about when your adding anything in to the oven.
- Do the prep ahead of time: Cut vegetables, make sauce or mix spices the night before or that morning if you are looking to speed up the process when it comes time for the actual cooking.
- Use parchment paper to make clean up a breeze.
- Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you do not want to overcrowd the pan when cooking, so if you are using a smaller sheet pan you may need to use 2 to achieve the same result.
I love using cod over Tilapia since cod is almost always farm-raised. Farm-raised fish have been found to have high concentrations of antibiotics and pesticides so I try to avoid them and buy wild fish that I can trust!
If you like this recipe, try these other sheet pan meals:
- Sheet Pan Chicken and Veggies
- Sheet Pan Classic Breakfast (Eggs, Bacon, Potatoes)
- Sheet Pan Root Vegetable and Sage Pesto Salmon
- Sheet Pan Buffalo Chicken and Veggies
- Sheet Pan Marinated Steak Tips with Veggies
- Sheet Pan Herb Butter Salmon with Blistered Tomatoes and Green Beans
- Sheet Pan Curry Chicken and Vegetables
Sheet Pan Cod with Vegetables in Lemon Herb Sauce
- 1 lb. green beans cleaned and trimmed
- 1 yellow onion thinly sliced
- 8 cloves garlic divided
- 4 teaspoons avocado oil divided
- 2 teaspoons fine sea salt
- 1-1/4 teaspoon ground black pepper
- 1/2 cup parsley cleaned and picked
- 1/2 cup cilantro cleaned and picked
- 1/4 cup dill cleaned
- 1 scallion
- 2 teaspoons lemon zest
- 2 teaspoons lemon juice
- 1 large zucchini diced to 1/2" thick slices
- 2 lb. wild caught cod cut into 4 even pieces
- lemon slices for garnish
- Pre-heat oven to 400ºF.
- On a rimmed baking sheet combine green beans, onion, 6 garlic cloves, 2 teaspoons avocado oil, 1 teaspoon fine sea salt and 1/2 teaspoon ground black pepper.
- Bake in oven for 10 minutes.
- Meanwhile make lemon in herb sauce: In a blender combine 2 cloves garlic, parsley, cilantro, dill, scallion, lemon zest, lemon juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper and blend until combined. Set aside.
- Remove sheet pan from oven and add sliced zucchini with green bean mixture and combine. Clear space in the middle of the sheet pan to add the fish. Place fish on sheet pan and lightly drizzle with remaining 2 teaspoons oil, 3/4 teaspoon salt and 1/2 teaspoon black pepper. Return to oven and continue to bake for 15-17 minutes, or until the fish is just cooked through. (See note)
- Drizzle cooked fish and vegetables with lemon herb sauce and garnish with lemon slices!
- You can tell a fish is cooked through by sticking a thin knife in the center. The fish is fully cooked when there is no resistance when inserting the knife or the fish reaches a temperature of 145ºF in the center.
Made this for dinner tonight. I love sheetpan meals and their quick cleanup. I used sweet potatoes instead of zucchini and cooked them along with the beans right from the start. My problem was also with the green sauce. I used a cuisinart chopper and it was impossible to get the correct consistency even with the addition of more lemon juice and a bit of avocado oil. Perhaps I should have finely pre-chopped the herbs. Regardless it was delicious and will definitely make it again. Thanks Lexi!
You are absolutely right! Cod has 0g of carbs. Although, vegetables are a great source of healthy carbohydrates. Food is made up of three main things: carbohydrate, protein, and fat. Vegetables are predominatly made up of carbohydrates, coming from sugars(mono/disaccharides) and starch and fiber(polysaccharides). You need all of these to stay healthy, as carbs are your main source of energy.
1 cup of green beans contains 10 grams of carbs, in the form of starch and fiber. A serving on onion contains about 2g of carbs, made up of mainly simple sugars, such as glucose, fructose, and sucrose, as well as fiber. Lastly, 1 cup of zucchini contains about 4g of carbs.
The most important thing is choosing the carbs that give you the most bang for your buck in terms of vitamins, minerals, and fiber, such as the vegetables in this recipe.
Hope that helps!
Lexi’s Clean Kitchen’s In-House Dietitian
Cod has 0 carbs. What is ingredient/vegetable that makes the carb count so high?
I had the same issue, I ended up having to add some oil and some additional citrus juice to make it come together – otherwise it was just essentially chopped herbs. That being said, it was yummy with those additions.
Hi Laura: how did you blend the herbs? A food processor or a blender?
The green sauce didn’t really come together as expected. Perhaps my food processor couldn’t break up the herbs enough? I ended up adding a tbsp of mayonnaise to make it into a sauce, and then it was tasty, but too spicy (I’m guessing the garlic is to blame for that). My only omission was the cilantro, because my husband doesn’t like it. Any suggestions?
I want to say it was your food processor! This should come together very easily.
Love this. Super easy, and a big hit with my husband and 4 kids. Added a little thyme to the green sauce but didn’t care for that too much… maybe I’ll try a little basil instead next time 🙂
Hi! Can I replace the green beans with asparagus? I don’t particularly care for green beans. Thank you.
This looks amazing! totally adding it to my meal plan for next week.
Looks tasty yet healthy to have. Would love to try this! Great to know the recipe notes.
I adore cod! I always love your tray bake recipes!
This is another great one!
Debs @ https://tiger-mint.com
Wonderful recipe Lexi! I adore sheet pan dinners and love these flavors. Looking forward to giving this a go:)
Sheet pan dinners are the real MVP!
Can’t stop thinking about how perfect this recipe is for using garden fresh zucchini and green beans which I always have a plethora of!!