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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
Course: Main Course
Cuisine: American
Keyword: baked cod, baked cod recipe, fish recipe
Servings: 4
Calories: 335kcal
Author: Lisa Longley


  • 1/4 cup lemon juice
  • 4 tablespoons butter melted
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon lemon pepper seasoning
  • 1/4 cup minced parsley
  • 12 ounce chopped broccoli about 3 cups
  • 8 ounce 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