Sheet Pan Cod With Potatoes and Green Beans

Ingredients

• 1 1/2 pounds baby potatoes, halved
• 1 pound green beans, trimmed
• 4 cod fillets
• 3 tablespoons olive oil
• 1 lemon, sliced
• 3 garlic cloves, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 2 tablespoons chopped parsley
• 1 tablespoon fresh lemon juice or apple cider vinegar (for balancing flavor at the end)
• 1 to 2 tablespoons chopped fresh herbs such as parsley, basil, or cilantro
• Optional garnish: red pepper flakes, extra grated cheese, or toasted nuts/seeds

Instructions

1. Heat the oven to 425 F and toss the potatoes with half the olive oil, salt, pepper, and paprika.
2. Roast the potatoes for 15 minutes on a sheet pan.
3. Add the green beans, cod, garlic, lemon slices, and remaining oil to the pan.
4. Bake for 10 to 12 minutes more until the cod flakes easily.
5. Finish with chopped parsley before serving.
6. Taste and adjust seasoning with a pinch of salt, black pepper, and a squeeze of lemon if needed so the final dish tastes balanced.
7. Rest the dish for 2 to 3 minutes before serving so the juices redistribute and the sauce settles into the ingredients.
8. Serve with a simple side such as steamed vegetables, a crisp salad, or warm bread to round out the meal.

Helpful Tips

• Cut the potatoes small so they roast on time.
• Use thicker cod fillets if you want a little more cushion during baking.
• A squeeze of extra lemon at the end brightens the whole pan.
• Meal prep tip: portion leftovers into airtight containers while still slightly warm so weeknight reheating is faster.
• Storage tip: refrigerate leftovers for up to 3 days and reheat gently with a splash of water or broth to keep texture from drying out.