One Pan Herb Lemon Cod Spring Vegetables Over

One Pan Herb Lemon Cod with Spring Vegetables

  • Author: Ingrid DeHart -
  • Prep Time: 10 minutes
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


This One Pan Lemon Herb Cod with Spring Vegetables is an easy satisfying supper. The perfectly cooked cod and vibrant vegetables are topped with a delicious green sauce.



Fish and Vegetables

  • 1 ½ pounds asparagus trimmed and cut into 3” pieces*
  • 1 large zucchini, cut into ½” chunks
  • 2 scallions cut into 1 1/2” pieces
  • 6 cloves garlic, thinly sliced
  • 4 teaspoons plus 2 teaspoons olive oil
  • ¾ teaspoon plus ½ teaspoon Celtic sea salt
  • ¼ teaspoon plus ¼ teaspoon ground black pepper
  • 1 ¾ pounds wild caught cod, (or other white fish) cut into 4 pieces
  • ½ cup fresh or frozen peas

Lemon Herb Sauce

  • 1 clove garlic
  • 1/2 cup parsley
  • 1/2 cup cilantro
  • 1/4 cup dill
  • 1 scallion, green and light green part only
  • ¼ teaspoon Celtic sea salt
  • pinch black pepper
  • 2 teaspoons lemon zest
  • 2 teaspoons lemon juice
  • 2 tablespoons olive oil


Fish and Vegetables

  1. Pre-heat oven to 400ºF.
  2. On a rimmed baking sheet mix together the asparagus, zucchini, scallions, 6 garlic cloves, 4 teaspoons olive oil, 3/4 teaspoon salt and 1/4 teaspoon ground black pepper.
  3. Clear space in the middle of the sheet pan to add the fish. Place fish on sheet pan and lightly drizzle with remaining 2 teaspoons oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  4. Roast for 15 minutes, sprinkle peas over the vegetables and return to the oven
  5. Roast for another 2-5 minutes or until the fish is just cooked through. (see cooking tips above)
  6. While the fish is cooking, make the lemon herb sauce.
  7. When the fish is done, drizzle cooked fish and vegetables with lemon herb sauce and garnish with lemon slices.

Lemon Herb Sauce*

  1. In a food processor combine 1 clove garlic, parsley, cilantro, dill, scallion, lemon zest, lemon juice, ¼ teaspoon salt, pinch of black pepper and olive oil, process until chopped into a sauce with some texture, not smooth. Set aside while the fish cooks.


If you don’t feel like making the sauce, the dish taste delicious even without it. At the end sprinkle the fish and vegetables with 2 tablespoons parsley and 2 tablespoons dill.

Look for thin asparagus that are about the same thickness as string beans.  If they’re thick, cut them in half lengthwise.

  • Category: Main Dish, Fish
  • Cuisine: Healthy, Seasonal, Paleo, Gluten Free, Dairy Free

Keywords: spring vegetables, cod, one pan meals