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Sheet Pan Cod with Vegetables in Lemon Herb Sauce

In today’s fast-paced world, the joy of cooking can sometimes feel overshadowed by the demands of daily life. However, there’s nothing quite like a delicious home-cooked meal to bring the family together. Enter Sheet Pan Cod with Vegetables in Lemon Herb Sauce—a delightful dish that is not only simple to prepare but also bursting with flavour. This recipe showcases the delicate nature of cod alongside vibrant vegetables, all coming together in a zesty sauce that will tantalise your taste buds.

Ingredients

For the Cod:

• 4 cod fillets (approximately 150g each)
• 2 tablespoons olive oil
• Salt and black pepper, to taste

For the Vegetables:

• 200g baby potatoes, halved
• 1 red onion, sliced
• 1 courgette, sliced
• 1 red bell pepper, sliced
• 200g green beans, trimmed

For the Lemon Herb Sauce:

• Juice of 1 lemon
• Zest of 1 lemon
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh dill, finely chopped
• 2 cloves of garlic, minced
• 1 teaspoon Dijon mustard
• 3 tablespoons olive oil
• Salt and black pepper, to taste

Method

1. Preheat the Oven:
   Preheat your oven to 200°C (180°C fan) or 400°F.

2. Prepare the Vegetables:
   In a large mixing bowl, combine the baby potatoes, red onion, courgette, red bell pepper, and green beans. Drizzle with olive oil and season with salt and black pepper. Toss to coat the vegetables evenly.

3. Roast the Vegetables:
   Spread the seasoned vegetables out on a large sheet pan in a single layer. Place in the preheated oven and roast for about 20 minutes, or until the potatoes are starting to soften.

4. Prepare the Sauce:
   In a small bowl, whisk together the lemon juice, lemon zest, parsley, dill, minced garlic, Dijon mustard, and olive oil. Season with salt and black pepper to taste.

5. Add the Cod:
   After the vegetables have roasted for 20 minutes, remove the sheet pan from the oven. Make space in the centre and lay the cod fillets on the pan. Drizzle the fillets with half of the lemon herb sauce, saving the remainder for serving.

6. Bake the Cod:
   Return the sheet pan to the oven and bake for an additional 12-15 minutes or until the cod is cooked through and flakes easily with a fork. The vegetables should be tender and lightly caramelised by this point.

7. Serve:
   Remove the sheet pan from the oven and drizzle the remaining lemon herb sauce over the cod and vegetables. Garnish with additional fresh herbs if desired, and serve immediately. This dish pairs wonderfully with crusty bread or a side of rice.

Conclusion

Sheet Pan Cod with Vegetables in Lemon Herb Sauce is the perfect solution for a weeknight dinner when you’re short on time yet want to impress. It’s a meal that offers the wholesome goodness of fish and vegetables, enhanced by the bright, fresh flavours of lemon and herbs. Not only does it look stunning on the table, but it’s also an immensely satisfying way to enjoy a healthy, balanced meal. So gather your loved ones around the dinner table and savour this delightful dish that celebrates the simplicity and beauty of home cooking.