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Sheet Pan Lemon Pepper Baked Cod and Vegetables

This Sheet Pan Lemon Pepper Baked Cod and Vegetables is such an easy delicious meal that is done in under 30 minutes!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Keyword: baked cod, baked cod recipe
Servings: 4
Calories: 335kcal
Author: Lisa Longley


  • 4 TBSPs lemon juice
  • 4 TBSPs butter melted
  • 1 tsp salt
  • 1/2 tsp paprika
  • 1/2 tsp lemon pepper seasoning
  • 1/4 cup minced parsley
  • 12 oz chopped broccoli about 3 cups
  • 8 oz chopped asparagus about 1 bunch
  • 1 pound cod filets not frozen, see note


  • Preheat your oven to 400 degrees. Line a baking sheet with parchment paper.
  • Mix together the lemon juice, butter, salt, paprika, and lemon pepper.
  • Place cod in the middle of the parchment paper. Surround with the chopped asparagus and broccoli. Pour the butter and lemon juice mixture over the top. Top with chopped parsley.
  • Bake for 13 to 15 minutes or until the cod is no longer translucent, be cautious not to bake too long as the fish will dry out.



It is best to thaw frozen cod in the refrigerator overnight.


Calories: 335kcal | Carbohydrates: 9g | Protein: 45g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 130mg | Sodium: 454mg | Potassium: 1269mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1850IU | Vitamin C: 127.1mg | Calcium: 90mg | Iron: 2mg