Sheet Pan Lemon Herb Cod and Potatoes

Tender lemon-herb cod roasted with crisp baby potatoes in one pan for an easy, flavorful seafood dinner ready in about 40 minutes.

Prep: 10 min · Cook: 30 min · Yield: 4 · Method: Oven

Ingredients

• 4 fillets cod fillets
• 1 lb baby potatoes
• 2 tbsp olive oil
• 1 whole lemon
• 2 cloves garlic cloves
• 1 tsp dried oregano
• 1 tsp kosher salt
• 0.5 tsp black pepper

Cooking instructions

1. Heat the oven to 425°F. Halve the baby potatoes and place them on a large rimmed sheet pan. Toss with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper, then spread cut-side down. (about 5 min) — 425°F
2. Roast the potatoes for 20 minutes, until beginning to brown and soften. (about 20 min) — 425°F
3. Pat the cod fillets dry. Finely mince the garlic and zest half the lemon. Mix the garlic, lemon zest, oregano, remaining olive oil, remaining salt, and remaining pepper, then rub the mixture over the cod. (about 5 min)
4. Nestle the cod among the potatoes and roast for 10 to 12 minutes, until the thickest part of each fillet reaches 145°F and flakes easily. Cut the lemon into wedges. (about 12 min) — 425°F
5. Rest the cod for 2 minutes, then squeeze lemon wedges over the fish and potatoes before serving. (about 2 min)