I have been on a real seafood kick lately. I don’t know if it’s the warmer temps on the rise or what but I’ve been cooking up a ton of seafood these days. This dish is easy leaving very little clean up. Here is my Sheet Pan Lemon and Thyme Cod.

I go through a bag of lemons every single week. It’s probably one of my most used food items in the kitchen next to avocados. the potatoes are packed with lemon, the cod and asparagus is coated in lemon zest and juice, plus you got the thyme which has a lemon flavor to it. Citrus flavored everything.

Sheet pan meals are amazing because you through everything onto a pan and cook it all leaving very little clean up. I don’t know about you but with everyone being quarantined and cooking pretty much every single meal each day, I am all for less dishes.

Can we talk about those crispy potatoes for a sec? Lemon herby crispy perfection is what I call them. This truly takes this dish up a notch. You can use any green veggie such as asparagus, green beans, bell pepper, etc…You can even add whole mushrooms and it’ll taste amazing.

So, here is my simple and refreshing sheet pan lemon and thyme cod. Hope you truly enjoy this one as much as I did. It’s gluten-free, grain-free, and whole30.

XO,

Natalie

Sheet Pan Lemon and Thyme Cod

This dish is simple yet very elegant leaving very little cleanup.

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Servings 4

Ingredients

4 cod fillet
2 Large yukon potatoes sliced 1/4-inch thick
2 tbsp olive oil
salt and pepper to taste
1/2 tsp garlic powder
Asparagus
2 Tbsp fresh thyme chopped
2 tbsp fresh oregano chopped
1 tsp rosemary chopped
2 lemons zested, 1 lemon sliced thin
1 tsp ghee

Instructions

Preheat oven to 425°
In a large bowl, add the sliced potatoes, 2 tbsp olive oil, 1 tbsp thyme, 1 tbsp oregano, rosemary, salt, pepper, garlic powder, and 1 zested lemon. Mix well with hands.
Arrange on a parchment-lined baking sheet, into 4 groups. 2 rows of 4 layered somewhat on top of each other. Bake in the oven for 20 minutes until it starts to get crispy then remove.
While potatoes are cooking, in the same bowl, add the asparagus and season with salt and pepper, and 1/2 of lemon zest. set aside.
On a plate, add the cod and pat them dry with a paper towel.
Season cod, with more salt, pepper, and garlic powder.
Add the remaining 1 tbsp of thyme and 1 tbsp of oregano.
Then add the remaining 1/2 of lemon zest and top with a little ghee. Top with lemon slices.
Once potatoes are cooked, remove and top each potato group with the cod and arrange the asparagus all around.
Finish baking for about 10 minutes or until the cod starts to flake.
Remove and allow to cool for 5 minutes and enjoy. Feel free to squeeze some lemon or add some more salt and pepper if needed.