This Sheet Pan Cod is one of the quickest ways I prepare fish on busy weeknights. Everything roasts together on a single sheet pan for minimal cleanup. The cod becomes tender and flaky while the vegetables soften and caramelize around it. It’s a balanced, flavorful dinner that comes together fast without extra steps.
Sheet pan cod bakes at 400°F alongside brussels sprouts and cherry tomatoes for a simple, well-rounded meal. A quick sauce made from olive oil, garlic, cumin, paprika, coriander, onion powder, lemon juice, salt, and pepper is brushed over the fillets before roasting. Everything finishes in about 20 minutes on the sheet pan, and the whole meal is ready in roughly 30 minutes.
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Why you’ll love this recipe…
This dish is light yet satisfying. The spice mixture enhances the cod without overpowering its delicate flavor. Roasting everything together keeps the method straightforward and finishes with minimal hands-on time.
⏰ Total Time: 30 minutes
🍂 Perfect for: Weeknight dinners and lighter meals
🛒 Key Ingredients: Cod, brussels sprouts, lemon juice
🍽️ Servings: 3
🥄 Skill Level: Easy
🧊 Storage: Refrigerator friendly
Made with love,
What You’ll Need for Sheet Pan Cod
- Cod fillets: Bake until tender and flaky.
- Brussels sprouts & cherry tomatoes: Roast alongside the fish for complementary texture and sweetness.
Full Ingredients List
- 3 teaspoons olive oil
- 3 teaspoons minced garlic
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon coriander
- 1 teaspoon onion powder
- 1 dash salt and pepper
- 3 tablespoons lemon juice
- 3 cod fillets
- 1 lb brussels sprouts, halved
- 1½ cups cherry tomatoes
- 1 tablespoon olive oil (for the vegetables)
The printable recipe card below contains the full ingredient list and exact amounts for easy saving or printing.
Swaps & Substitutions
- Use broccoli in place of brussels sprouts.
- Substitute cod with another mild white fish like haddock or tilapia.
- Add red pepper flakes or cayenne for extra heat.
About What This Costs
Estimated total cost: $14–18
Servings: 3
Estimated cost per serving: About $4–6
Costs are approximate and vary by region, store, and season.
How to Make Sheet Pan Cod
Step 1: Preheat the oven to 400°F.
Step 2: In a bowl, whisk together 3 teaspoons olive oil, minced garlic, cumin, paprika, coriander, onion powder, salt, pepper, and lemon juice.
Step 3: Line a sheet pan with parchment paper and lightly spray or oil it.
Step 4: Place the cod fillets on the pan and brush the sauce over the top of each fillet.
Step 5: Arrange halved brussels sprouts and cherry tomatoes around the fish.
Step 6: Drizzle the vegetables with 1 tablespoon olive oil and season with salt and pepper.
Step 7: Bake for about 20 minutes, or until the cod flakes easily with a fork and the vegetables are tender and browned in spots.
Sheet Pan Cod Variations
- Add sliced red onion for extra sweetness and color.
- Finish with chopped fresh parsley or basil for brightness.
- Serve over rice, quinoa, or alongside roasted potatoes for a heartier meal.
My Pro Tips
Tips and Tricks
- Cut vegetables into similar sizes so everything cooks evenly.
- Roast vegetables cut-side down to help them brown.
- Use parchment paper for easier cleanup and to prevent sticking.
- Watch the cod closely near the end of cooking to avoid overbaking.
Recipe FAQs – Sheet Pan Cod
The cod should flake easily with a fork and be opaque through the center.
Yes — store leftovers in the refrigerator for up to 3 days.
Yes — reheat gently in a low oven or in a covered skillet until warmed through to preserve texture.
Serving Suggestions
- Serve with steamed white rice or brown rice.
- Add a crisp side salad to round out the meal.
- Pair with roasted or mashed potatoes for extra comfort.
Make-Ahead, Storage & Reheating
- Fridge: Store cooked leftovers in an airtight container for up to 3 days.
- Freezer: Freezing is not recommended for best texture.
- Reheat: Warm gently in a low oven or covered skillet to avoid drying the fish.
How I Use the Leftovers
- Flake the cod into salads for added protein.
- Add to grain bowls with roasted vegetables and a drizzle of dressing.
- Use in wraps with fresh greens, avocado, and a squeeze of lemon.
More Great Weeknight Dinners
Seafood
Lemon Parmesan Salmon
One Pot
Italian Chicken and Rice
Stove Top
Ham, Broccoli, and Rice Skillet
Chicken
One-Pot Teriyaki Chicken and Rice
Pin this recipe so it’s ready for your next seafood night.
Sheet Pan Cod
Ingredients
- 3 teaspoons olive oil
- 3 teaspoons minced garlic
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon coriander
- 1 teaspoon onion powder
- Dash salt and pepper
- 3 tablespoons lemon juice
- 3 cod fillets
- 1 lb brussels sprouts, cut in half
- 1½ cups cherry tomatoes
- 1 tablespoon olive oil (for vegetables)
Instructions
- Preheat the oven to 400°F.
- Whisk together olive oil, garlic, cumin, paprika, coriander, onion powder, salt, pepper, and lemon juice.
- Line a sheet pan with parchment and lightly spray or oil it.
- Place the cod on the pan and spread the sauce evenly over each fillet.
- Add the halved brussels sprouts and cherry tomatoes around the fish.
- Drizzle the vegetables with olive oil and season with salt and pepper.
- Bake for about 20 minutes, until the cod flakes easily and the vegetables are tender and browned in spots.
Notes
- Avoid overbaking the fish for the best texture.
- Cut vegetables to uniform sizes so they roast evenly.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
Nutrition information is an approximation.
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Let us know how it turned out!