Sheet Pan Fish & Vegetables

Sheet Pan Fish & Vegetables

Discover the ultimate weeknight dinner solution with our Sheet Pan Fish & Vegetables recipe. Perfect for those busy evenings when you crave a wholesome meal without the fuss, this dish combines fresh fish with vibrant seasonal vegetables, all cooked to perfection on a single sheet pan. With minimal prep and cleanup, you can have a nutritious and flavorful dinner on the table in no time. So, gather your ingredients and let’s dive into this delightful culinary adventure.


Serves 4

2 medium zucchinis, sliced thin

2.1 oz. baby spinach

2-3 baby potatoes, sliced thin

5.6 oz. flat green beans or snow peas

2 tbsp. olive oil

sea salt & black pepper

1.5 lbs. boneless, skin-on cod filet

juice of ½ lemon

2 tsp. lemon zest

1 large clove garlic, minced

1 tbsp. flat-leaf parsley, chopped

4-5 sprigs fresh thyme

How to Prepare

Preheat the oven to 425°F. Lightly grease a roasting pan with olive oil.

Arrange the vegetables on a roasting pan, drizzle with 1 tablespoon of olive oil, salt and pepper, and toss to combine.

Place the cod filet on top, drizzle with the remaining olive oil and lemon juice.

Sprinkle over the lemon zest, garlic, parsley, thyme, and season with a little more salt and pepper.

Bake the cod in the hot oven for 20-25 minutes until the fish flakes easily.

Remove from the oven, divide the vegetables and cod filet equally

between 4 dishes. Serve immediately.

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