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Baked Cod Roasted Veggies: Easy One-Pan Recipe

Baked Cod with Roasted Potatoes and Tomatoes

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4

Ingredients
  

  • 4 fillets Cod fillets 6 oz each, patted dry
  • 1.5 lbs Baby potatoes halved
  • 1 pint Cherry tomatoes whole
  • 3 tbsp Olive oil divided
  • 1 tbsp Dried herbs Italian blend or oregano and thyme
  • 1/2 tsp Black pepper freshly ground
  • 1 tsp Salt to taste
  • 1 whole Lemon cut into wedges for serving

Instructions
 

  • Preheat your oven to 400 degrees F (200 degrees C). Line a large rimmed baking sheet with parchment paper.
  • In a large bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, half of the dried herbs, salt, and black pepper. Spread them evenly on the prepared baking sheet and roast for 20 minutes.
  • Remove the baking sheet from the oven. Push the potatoes to the edges to make room for the fish in the center. Add the cherry tomatoes to the pan.
  • Place the cod fillets in the center of the baking sheet. Drizzle with the remaining 1 tablespoon of olive oil, and season with the rest of the herbs, salt, and pepper.
  • Return the baking sheet to the oven and bake for another 12-15 minutes, or until the cod is opaque and flakes easily with a fork, and the tomatoes have slightly burst.
  • Serve immediately, squeezing fresh lemon juice over the cod and roasted veggies.