Spoon Simple
Sheet Pan Lemon Herb Roasted Cod and Cherry Tomatoes
A light, healthy, and incredibly easy sheet pan dinner featuring flaky cod fillets roasted with bright lemon, fragrant herbs, and sweet cherry tomatoes. Minimal cleanup for maximum flavor!
Prep 10 min
Cook 18 min
Total 28 min
Serves 4
Ingredients
Step 1 — For the Cod and Tomatoes
- 4 (6 oz) cod fillets, skinless
- 2 pints cherry tomatoes
- 1/4 cup olive oil
- 2 tbsp fresh lemon juice
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp garlic powder
- Salt and freshly ground black pepper to taste
- 1 lemon, thinly sliced
Step 2 — For Serving
- Cooked rice or quinoa
- Fresh parsley, chopped
Instructions
- 1
Preheat and Prep Pan
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- 2
Toss Tomatoes
In a bowl, toss the cherry tomatoes with 2 tablespoons of olive oil, oregano, basil, garlic powder, salt, and pepper until well coated. Spread the tomatoes in a single layer on one side of the prepared baking sheet.
- 3
Prepare Cod
Pat the cod fillets dry. Place them on the other side of the baking sheet. Drizzle the remaining 2 tablespoons of olive oil over the cod fillets. Squeeze fresh lemon juice over the fish and season with salt and pepper.
- 4
Add Lemon Slices
Top each cod fillet with a thin slice of lemon.
- 5
Bake
Bake for 15-18 minutes, or until the cod is opaque and flakes easily with a fork, and the cherry tomatoes have softened and started to burst. Cooking time will vary based on the thickness of the cod.
- 6
Serve
Serve the baked cod and roasted tomatoes immediately over cooked rice or quinoa. Garnish with fresh parsley.
Nutrition per serving: 450 cal · 38g protein · 25g carbs · 20g fat · 5g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
