Sheet Pan Lemon Garlic Cod with Roasted Vegetables
This sheet-pan cod and vegetables recipe is a simple, flavorful meal where everything cooks together on one pan for easy cleanup. The cod is nestled in a foil packet, so the herbed butter and juices keep the fish tender and moist while the vegetables roast beautifully.
Ingredients
- 1 pound baby yukon gold potatoes, halved lengthwise (about 3 cups)
- 3 teaspoons extra-virgin olive oil, divided
- 1 teaspoon salt, divided
- 1½ cups cherry tomatoes (8 ounces)
- 1 medium zucchini, cut into ½ inch-thick half-moons (1½ cups)
- ¾ teaspoon ground pepper, divided
- 2 tablespoons unsalted butter, softened
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 2 medium cloves garlic, minced (2 teaspoons)
- 1 teaspoon dijon mustard
- 1 teaspoon grated lemon zest
- 4 (5-ounce) cod fillets, patted dry