Name: Sheet Pan Cod and Vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 500 g new potatoes, halved; 3 tbsp olive oil; 1 tsp salt; 200 g green beans, trimmed; 250 g cherry tomatoes; 4 cod fillets, about 600 g; 40 g butter, melted; 1 lemon, zested and juiced; 2 garlic cloves, crushed; 2 tbsp parsley, chopped

Sheet Pan Cod and Vegetables

Cod fillets roasted on one tray with new potatoes, green beans and cherry tomatoes, with lemon butter spooned over before serving.

35 min total Serves 4 servings Easy

Why This Is Worth Making

It looks like a dinner party plate and cooks like a tray bake, which is why it works so well for a weeknight. The fish and vegetables share a tray, and everything comes out together, though they do not go in at the same time.

New potatoes, halved, need the longest. Roast them alone for 15 minutes at 220°C / 430°F, until their cut sides are golden. Green beans and cherry tomatoes go on the tray for the next 5 minutes, and the cod goes on top for the last 10, so that nothing is overcooked. The fish steams gently above the vegetables.

Season the cod and oil the tray. Cod is a mild fish that depends on salt and fat for its flavour, so brush the fillets with a little oil and a generous pinch of salt. The thick centre-cut pieces are best, as thin tail ends dry out.

The fish is done when it flakes at the touch of a fork and has turned from glassy to white. Melt the butter with lemon zest and juice, garlic and parsley, and spoon it over everything on the tray at the end so the potatoes soak it up.

What to Put on the Table With Sheet Pan Cod and Vegetables

Crusty bread
Green salad
Tartare sauce
White wine

Making Sheet Pan Cod and Vegetables, Step by Step

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Heat the oven to 220°C / 430°F. Toss the potatoes with 2 tbsp of the oil and half the salt on a large tray. Roast for 15 minutes.
Add the green beans and tomatoes with the remaining oil and stir. Roast for 5 minutes.
Season the cod with the rest of the salt. Nestle the fillets among the vegetables and roast for 10 minutes until the fish flakes.
Mix the butter, lemon zest and juice, garlic and parsley.
Spoon the lemon butter over the tray and serve straight away.

A Few Notes

Add the ingredients in stages, longest first.

Use thick fillets so they do not dry out.

Spoon the butter on at the end.

Changing the Recipe

An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Keeping What's Left

Best eaten fresh. Leftovers keep for 1 day in the fridge.