Sheet Pan Baked Cod with Roasted Carrots, Potatoes, Fennel and Lime

Sheet Pan Baked Cod with Roasted Carrots, Potatoes and Fennel

Flaky white fish fillets resting on a bed of caramelized carrots, golden potatoes and sweet roasted fennel, finished with fresh dill, lime and a sprinkle of pink peppercorns: this sheet pan baked cod is a light, colorful and satisfying meal that needs just one pan.

The vegetables roast first and develop deep, sweet flavor. The cod joins them for the last few minutes, so it stays tender, moist and perfectly flaky. A simple lime and dill seasoning brightens everything without heavy sauces.

It is a wonderful recipe for a healthy weekday lunch, a relaxed dinner, or easy entertaining with almost no cleanup.

Why You’ll Love This Recipe

• One pan, minimal cleanup. Fish and vegetables cook together on a single tray.
• Light but filling. Lean protein and roasted vegetables make a balanced plate.
• Fresh, bright flavor. Lime, dill and pink pepper add a clean, vibrant finish.
• Perfect timing. Staggering the fish and vegetables keeps everything cooked just right.
• Flexible. Use any firm white fish and whatever root vegetables you have.

Ingredients

This recipe serves 2.

For the Roasted Vegetables

• 3 medium carrots (about 10 oz / 280 g), peeled and cut into thick sticks
• 10 oz (280 g) waxy potatoes, such as Yukon Gold, cut into wedges
• 1 medium fennel bulb, cut into wedges
• 2 spring onions or small leeks, halved lengthwise
• 3 tablespoons olive oil
• 2 garlic cloves, thinly sliced
• 1 tablespoon chopped fresh dill
• ¾ teaspoon salt
• ¼ teaspoon black pepper

For the Cod

• 2 cod fillets, skinless (about 6 oz / 170 g each), about 1 inch (2.5 cm) thick
• 1 tablespoon olive oil
• Zest of 1 lime
• 1 tablespoon fresh lime juice
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon pink peppercorns, lightly crushed

To Serve

• 1 lime, halved
• Fresh dill sprigs
• Extra pink peppercorns (optional)

Step-by-Step Instructions

Step 1: Heat the Oven

Heat your oven to 425°F (220°C). Place a large, sturdy baking sheet inside while it heats. A hot pan helps the vegetables brown.

Step 2: Season the Vegetables

In a large bowl, toss the carrots, potatoes, fennel and spring onions with 3 tablespoons olive oil, garlic, chopped dill, ¾ teaspoon salt and ¼ teaspoon pepper. Make sure every piece is lightly coated.

Step 3: Roast the Vegetables

Carefully spread the vegetables in a single layer on the hot pan. Do not overcrowd them, or they will steam instead of roast. Roast for 20 minutes, turning once halfway, until they are starting to soften and brown at the edges.

Step 4: Prepare the Fish

While the vegetables roast, pat the cod dry with paper towels. Rub the fillets with 1 tablespoon olive oil, then season with lime zest, lime juice, ½ teaspoon salt, ¼ teaspoon pepper and the crushed pink peppercorns.

Step 5: Add the Cod

Remove the pan from the oven and push the vegetables aside to make two spaces. Place the cod fillets in the spaces. Return the pan to the oven and bake for 10 to 12 minutes, until the fish is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).

Step 6: Garnish and Serve

Tuck fresh dill sprigs and lime halves around the fish. Sprinkle with a few more pink peppercorns if you like. Serve straight from the pan, squeezing the roasted lime over the fish at the table.

Tips & Substitutions

Tips for Perfect Baked Cod

• Dry the fish well. Surface moisture prevents proper seasoning and gives a watery finish.
• Do not overbake. Cod goes from tender to dry quickly. Start checking at 10 minutes.
• Cut vegetables evenly. Similar sizes mean everything cooks at the same rate.
• Use a hot pan. Preheating gives the vegetables better color and flavor.
• Add the fish late. This keeps it moist while the vegetables finish roasting.

Substitutions

• Fish: Use haddock, pollock, halibut or sea bass. Adjust the time based on thickness.
• Lime: Use lemon for a classic, slightly softer flavor.
• Fennel: Replace with parsnips, celeriac or zucchini.
• Potatoes: Use baby potatoes or sweet potatoes.
• Dill: Use parsley, chives or tarragon.
• Pink peppercorns: Use freshly cracked black pepper with a pinch of paprika.
• Olive oil: Use melted butter for a richer taste.

Storage

• Refrigerator: Store the fish and vegetables in separate airtight containers for up to 2 days.
• Reheating: Warm the fish gently in a 300°F (150°C) oven for 8 to 10 minutes, covered loosely with foil. Reheat the vegetables on a hot pan for 5 minutes to bring back some crispness. Avoid the microwave for the fish.
• Freezer: Cooked cod does not freeze well. Raw fillets can be frozen for up to 3 months and thawed overnight in the fridge.
• Make-ahead: Cut the vegetables up to 1 day ahead and keep them in cold water (potatoes) or sealed containers (other vegetables). Dry well before roasting.

Serving Suggestions

• A yogurt and dill sauce with a squeeze of lime
• A crisp green salad with lemon dressing
• Crusty bread to soak up the juices
• A glass of dry white wine, such as Riesling or Sauvignon Blanc
• Sparkling water with lime and fresh herbs

Variations

• Lemon Garlic Cod: Use lemon instead of lime and add extra garlic to the fish.
• Herb Crust: Top the cod with a mix of breadcrumbs, dill and olive oil for the last 10 minutes.
• Spicy Version: Add a pinch of chili flakes to the vegetables and fish.
• Mediterranean Style: Add cherry tomatoes and olives to the pan with the fish.
• Butter Finish: Dot the cod with a little butter before baking for extra richness.

Frequently Asked Questions

How long does it take to bake cod in the oven?

At 425°F (220°C), cod fillets about 1 inch thick need 10 to 12 minutes. The fish is done when it turns opaque and flakes easily with a fork.

What temperature should baked cod reach?

Cod is fully cooked at 145°F (63°C). Remove it from the oven when it reaches this temperature, since it will keep cooking slightly as it rests.

Can I use frozen cod for this recipe?

Yes. Thaw the fillets fully in the refrigerator overnight, then pat them very dry before seasoning. Excess moisture can make the fish watery and prevent it from baking properly.

Why is my baked cod dry?

Dry cod is usually overcooked. Check it early, use fillets of even thickness, and avoid very long baking times. Adding the fish to the pan after the vegetables have started to cook also helps.

What vegetables go well with baked cod?

Carrots, potatoes, fennel, leeks, asparagus, zucchini and cherry tomatoes all roast well alongside cod. Choose vegetables that cook in a similar amount of time, or cut them to different sizes.

What are pink peppercorns?

Pink peppercorns are the dried berries of a different plant from black pepper. They taste mildly sweet, fruity and slightly peppery, and add a pretty color. Black pepper makes a fine substitute.

Recipe Card

Sheet Pan Baked Cod with Roasted Carrots, Potatoes and Fennel

Ingredients

• 3 medium carrots (about 10 oz / 280 g), cut into sticks
• 10 oz (280 g) waxy potatoes, cut into wedges
• 1 medium fennel bulb, cut into wedges
• 2 spring onions or small leeks, halved
• 3 tablespoons olive oil, for the vegetables
• 2 garlic cloves, sliced
• 1 tablespoon chopped fresh dill
• ¾ teaspoon salt and ¼ teaspoon black pepper, for the vegetables
• 2 cod fillets (about 6 oz / 170 g each)
• 1 tablespoon olive oil, for the fish
• Zest of 1 lime
• 1 tablespoon lime juice
• ½ teaspoon salt and ¼ teaspoon black pepper, for the fish
• 1 teaspoon pink peppercorns, lightly crushed
• 1 lime, halved, and fresh dill sprigs, to serve

Instructions

1. Heat the oven to 425°F (220°C) and place a large baking sheet inside to heat.
2. Toss the carrots, potatoes, fennel and spring onions with 3 tablespoons olive oil, garlic, dill, salt and pepper.
3. Spread the vegetables on the hot pan and roast for 20 minutes, turning once.
4. Pat the cod dry and rub with olive oil, lime zest, lime juice, salt, pepper and crushed pink peppercorns.
5. Push the vegetables aside and place the cod on the pan.
6. Bake for 10 to 12 minutes, until the fish flakes easily and reaches 145°F (63°C).
7. Garnish with dill sprigs and lime halves. Serve hot from the pan.