Description
Experience the delightful fusion of fresh herbs and zesty lemon in this easy-to-make Sheet-Pan Herb & Lemon Cod Fillets with Buttery Potatoes.
Ingredients
Scale
- 1 lb cod fillets
- 1 lb baby potatoes, halved
- 3 tbsp olive oil
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh thyme, chopped
- Juice of 1 lemon (about 2 tbsp)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
- In a bowl, toss halved baby potatoes with 2 tablespoons of olive oil, salt, pepper, and half of the herbs. Spread them evenly on one side of the baking sheet.
- In another bowl, drizzle cod fillets with remaining olive oil and lemon juice. Season with salt, pepper, and the remaining herbs.
- Roast potatoes for 20 minutes before adding cod fillets to the other side of the pan. Roast everything for an additional 12-15 minutes until the cod is cooked through.
- Squeeze extra lemon juice over the dish before serving and enjoy!
Notes
- This dish is perfect for a hassle-free dinner option.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 1g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Sheet Pan Herb Lemon