This is one of those incredibly elegant dishes that is sooooo easy to make but makes your guests think you’ve been slaving in the kitchen all day. It is simple to prepare and takes very little time to pull together. Using just a few quality ingredients, you can have this sheet pan lemon cod on crispy garlic potatoes with asparagus on the table in under an hour and it is all made on a sheet pan!
You can use frozen cod pieces for this. Just be sure the fish is thawed first and dried well before topping the potatoes. Salt and pepper the fish before baking.
The potatoes in this dish can steal the show…they are that good. They are just like fresh made potato chips. I really like mine to get crispy brown. I’ll often do a whole tray of these on their own for an additional side dish (or to snack on in the kitchen…lol).
I’ve made this dish using halibut, tilapia and salmon. It really is the technique you are going for and the presentation is just so pretty. Go ahead and play with your food!
To get started on making this dish, preheat the oven to 410 degrees F. and put the rack in the middle of the oven.
Toss potatoes with melted butter, garlic, minced thyme, ½ teaspoon salt, and ¼ teaspoon pepper in bowl. Shingle potatoes slices in two rows of four potato slices slightly overlapping and forming a rectangular on a rimmed baking sheet.
Bake until brown in spots and just tender, 25 to 35 minutes, rotating sheet halfway through roasting.
Pat cod dry with paper towels and season with salt and pepper. Lay 1 cod fillet on top of each potato square and top with butter pieces, a thyme sprig, and 2 lemon slices.
Toss the asparagus with a teaspoon of olive oil and sprinkle with salt and pepper. Add them to the pan with the fish and potatoes.
Bake until cod flakes apart and registers 140 degrees F. with a thermometer and the asparagus are tender and brown in spots. (about 15 minutes)
Remove sheet pan from oven. Slide a large fish turner or spatula underneath the potatoes and cod and transfer the rectangle bundle to individual plates. Divide asparagus evenly between the two plates. Serve with additional lemon and a sprinkle of fresh, chopped thyme.
Are you a fish lover like me? If so, be sure to try some of my other favorite fish recipes and leave your comments.
Salmon with Bourbon and Peaches
Lime, Ginger and Blackberry Salmon Rice Bowl
Sheet Pan Lemon Cod on Crispy Garlic Potatoes with Asparagus
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 Small Russet potato, peeled and thinly sliced into ¼-inch thick rounds
- 1 Tbsp. Unsalted butter, melted, plus 2 tablespoons diced
- 1 Large Garlic clove, minced
- 2 Sprigs fresh thyme, plus 1/2 teaspoon minced
- Kosher Salt and fresh ground black pepper to taste
- 2 5-6 Oz. Skinless cod fillets, 1- to 1½-inches thick
- 4 Thinly cut lemon slices
- 1 Small bunch of asparagus, tough ends removed
- 1 Tsp. Olive oil
Instructions
- Preheat the oven to 410 degrees and put the rack in the middle of the oven.
- Toss potatoes with melted butter, garlic, minced thyme, ½ teaspoon salt, and ¼ teaspoon pepper in bowl. Shingle potatoes slices in two rows of four potato slices slightly overlapping and forming a rectangular on a rimmed baking sheet.
- Bake until brown in spots and just tender, 25 to 35 minutes, rotating sheet halfway through roasting.
- Pat cod dry with paper towels and season with salt and pepper. Lay 1 cod fillet on top of each potato square and top with butter pieces, a thyme sprig, and 2 lemon slices.
- Toss the asparagus with a teaspoon of olive oil and sprinkle with salt and pepper. Add them to the pan with the fish and potatoes.
- Bake until cod flakes apart and registers 140°F with a thermometer and the asparagus are tender and brown in spots. (about 15 minutes)
- Remove sheet pan from oven. Slide a large spatula underneath the potatoes and cod and transfer the rectangle bundle to individual plates. Divide asparagus evenly between the two plates. Serve with additional lemon and a sprinkle of fresh, chopped thyme.
