Mediterranean Cod Sheet Pan Dinner Recipe

Sheet pan dinners are such a delicious way to get a healthy meal on the table without a lot of work and a lot of dishes. Your family will love this recipe for a Mediterranean Cod Sheet Pan Dinner and you’ll love how easy it is to make and clean up after.

 

When cooking a sheet pan dinner, choosing ingredients that all cook in the same amount of time is the key to success. Thinly slicing the garlic and quartering the zucchini ensures that they cook through in the same time as the fish.

Trim the very bottom off each half of the lemon so it sits upright. Remove any visible seeds.

Turning the oven up to broil in the last few minutes lightly browns the top, which makes a nicer presentation, but it isn’t necessary.

To ensure the fish is cooked through, it should be opaque all the way through, flake easily with a fork, and reach an internal temperature of 145 F.

How to make this Mediterranean Cod Sheet Pan Dinner

• 2 cod fillets, appx 1″ thick
• 10 grape tomatoes
• 8 Kalamata olives, pitted
• 1 zucchini, halved and quartered
• 1/4 cup red onion, sliced
• 1 tablespoon capers
• 2 tablespoons olive oil
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cloves garlic, thinly sliced
• 1 lemon, halved
• Handful of Italian parsley

Instructions

Preheat the oven to 450 F

Spray a medium-size baking sheet with nonstick cooking spray.

Place the fish on the pan followed by the tomatoes, olives, onion, and lemon halves.

In a small dish, whisk together the oil, oregano, salt, pepper.

Liberally brush the fish and vegetables with the oil mixture.

Sprinkle the capers all over the pan.

Bake for 15 minutes, turn the oven up to broil, move the pan to the top rack, and cook for approximately two minutes longer or until the fish and vegetables are lightly browned.

Print

Mediterranean Cod Sheet Pan Dinner

Recipe type: Sheet Pan

Cuisine: Mediterranean

Serves: 2

 

Thinly slicing the garlic and quartering the zucchini ensures that they cook through in the same time as the fish.

Ingredients

• 2 cod fillets, appx 1" thick
• 10 grape tomatoes
• 8 Kalamata olives, pitted
• 1 zucchini, halved and quartered
• ¼ cup red onion, sliced
• 1 tablespoon capers
• 2 tablespoons olive oil
• ½ teaspoon oregano
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 cloves garlic, thinly sliced
• 1 lemon, halved
• Handful of Italian parsley

Instructions

1. Preheat the oven to 450 F
2. Spray a medium-size baking sheet with nonstick cooking spray.
3. Place the fish on the pan followed by the tomatoes, olives, onion, and lemon halves.
4. In a small dish, whisk together the oil, oregano, salt, pepper.
5. Liberally brush the fish and vegetables with the oil mixture.
6. Sprinkle the capers all over the pan.
7. Bake for 15 minutes, turn the oven up to broil, move the pan to the top rack, and cook for approximately two minutes longer or until the fish and vegetables are lightly browned.

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