Roasted Cod with Fennel and Citrus is your new favorite sheet pan dinner recipe. This dish brings bright flavors and a healthy meal together with minimal effort, perfect for any weeknight. You’ll love how easy and delicious this one-pan wonder is to prepare.
Key Ingredients & Substitutions
- Cod Fillets: You can substitute with other firm white fish like halibut or snapper.
- Fennel Bulb: If unavailable, skip it; the dish will still be tasty.
- Citrus (Orange, Lemon): Use a mix or just one type. Limes also work well.
- Olive Oil: Essential for roasting and flavor.
- Herbs (Dill or Parsley): Fresh is best, but dried will do in a pinch.
Ingredients
Main Ingredients:
- 1.5 lbs cod fillets, 1-inch thick
- 1 large fennel bulb, thinly sliced
- 1 orange, thinly sliced
- 1 lemon, thinly sliced
- 2 tablespoons olive oil
Spices:
- 1 teaspoon dried dill or 2 tablespoons fresh dill, chopped
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
How Much Time Will You Need?
- Total Time: 30 minutes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Servings: 4
- Tools: Large sheet pan, sharp knife
Step-by-Step Instructions
1. Prepare Your Oven and Pan
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup. This simple step makes any sheet pan dinner recipe a breeze.
2. Arrange the Fennel and Citrus
Spread the thinly sliced fennel and citrus slices in a single layer on your prepared sheet pan. Drizzle them with 1 tablespoon of olive oil, then season with salt and pepper.
3. Roast the Vegetables
Place the sheet pan in the preheated oven and roast for 10 minutes. This gives the fennel a head start and deepens its flavor, an important step for perfect sheet pan dinner recipes.
4. Season the Cod
While the fennel roasts, pat your cod fillets dry with paper towels. Rub them with the remaining 1 tablespoon of olive oil, then season generously with garlic powder, dill, salt, and pepper.
5. Add Cod to the Pan
After 10 minutes, carefully remove the sheet pan from the oven. Arrange the seasoned cod fillets among the roasted fennel and citrus. Ensure everything is in a single layer for even cooking.
6. Finish Roasting
Return the sheet pan to the oven and roast for another 10-12 minutes, or until the cod is opaque and flakes easily with a fork. Avoid overcooking to keep the fish tender.
Variation Ideas
- Add a sprinkle of red pepper flakes for a subtle kick.
- Include thinly sliced bell peppers or cherry tomatoes for extra veggies.
- Try different herbs like fresh parsley or thyme.
Storage Instructions
Store any leftover Roasted Cod with Fennel and Citrus in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in the oven at 300°F (150°C) or in a microwave until just heated through, being careful not to dry out the fish.
Frequently Asked Questions (FAQ)
Q: Can you prepare this sheet pan dinner recipe ahead of time?
A: You can slice the fennel and citrus a day in advance. Store them separately in airtight containers in the refrigerator.
Q: What kind of cod should you use?
A: Use fresh or frozen cod fillets. If using frozen, make sure to thaw them completely and pat them very dry before seasoning.
Q: Can you use other types of fish?
A: Yes, halibut, snapper, or even salmon would work well in this sheet pan dinner recipe. Adjust cooking time as needed for thickness.
Q: How do you know when the cod is cooked through?
A: The cod is done when it’s opaque throughout and flakes easily with a fork. Aim for an internal temperature of 145°F (63°C).
Q: Is this recipe good for meal prepping?
A: Absolutely! This sheet pan dinner recipe makes excellent leftovers and is perfect for healthy meal prep throughout the week.
Q: What side dishes pair well with this?
A: This dish is hearty on its own, but you could serve it with quinoa or a simple green salad for a complete meal.