Go Back

Easy Lemon Garlic Cod & Veggies - A Bright, Weeknight-Friendly Dinner

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 to 2 pounds cod fillets (about 4 portions), skinless and boneless
  • 1 large lemon (zest and juice)
  • 4 cloves garlic, minced
  • 1 pound baby potatoes, halved (or quartered if large)
  • 1 red bell pepper, sliced
  • 1 small red onion, sliced
  • 1 small head broccoli, cut into florets (or broccolini)
  • 3 tablespoons olive oil
  • 2 tablespoons unsalted butter (or more olive oil for dairy-free)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup (optional, balances acidity)
  • Fresh parsley, chopped (about 2 tablespoons)
  • 1/2 teaspoon smoked paprika (or sweet paprika)
  • 1/2 teaspoon dried oregano (or Italian seasoning)
  • Kosher salt and freshly ground black pepper
  • Lemon wedges for serving

Method
 

  1. Preheat and prep: Heat the oven to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup. Pat the cod dry with paper towels and set aside.
  2. Toss the veggies: In a large bowl, combine potatoes, bell pepper, red onion, and broccoli. Drizzle with 2 tablespoons olive oil. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, paprika, and oregano. Toss to coat well.
  3. Start the roast: Spread the veggies in a single layer on the sheet pan. Roast for 12 minutes to give the potatoes a head start.
  4. Make the lemon-garlic mix: In a small bowl, stir together the minced garlic, lemon zest, 2 tablespoons lemon juice, remaining 1 tablespoon olive oil, butter (melted), Dijon, and honey if using. Season with a pinch of salt and pepper. Taste and adjust—aim for bright and savory with a gentle garlicky kick.
  5. Season the cod: Sprinkle the fillets with 1/2 teaspoon salt and 1/4 teaspoon pepper. Spoon 1–2 teaspoons of the lemon-garlic mixture over each fillet and rub lightly to coat.
  6. Add cod to the pan: Pull the pan of veggies from the oven. Push the veggies to the edges to create four spaces. Nestle the cod in the open spots. Spoon a little more of the lemon-garlic mixture over the veggies.
  7. Roast to finish: Return the pan to the oven and roast 8–12 minutes, depending on thickness. Cod is done when it flakes easily and turns opaque. Aim for an internal temperature of 130–135°F (54–57°C) for moist, just-cooked fish.
  8. Final touch: Drizzle the remaining lemon-garlic mixture over the cod and veggies. Sprinkle with chopped parsley. Add extra lemon wedges on the side.
  9. Serve: Plate the cod with a mound of veggies. Spoon any pan juices over the top. Taste and add a last pinch of salt or squeeze of lemon if needed.