Sheet Pan Mediterranean Cod

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Many of you have asked for easy dinner recipes and I know a lot of you like a good mediterranean dish. Today’s Sheet Pan Mediterranean Cod is the perfect marriage of those two things.

One type of recipe that I find very easy when I don’t have a lot of time for complicated recipes are sheet pan meals. This easy baked cod recipe mixes my favorite ingredients on one sheet pan, is healthy and filling.

I added capers and olives to the sheet pan but if you are watching your salt intake or don’t like those leave them off.

The nice thing about a sheet pan meal is they are very customizable to what you have on hand in your pantry and refrigerator.

I also love cod because my kids enjoy eating it. It doesn’t have too fishy of a taste and is light and really soaks up the flavors you pair with it.

If you enjoy eating fish try some of these great tasting recipes, my Pan Fried Garlic Butter Cod, Black Sea Bass, Easy Blackened Fish, Mediterranean Salmon, Baked Cod with Lemon or this Air Fryer Cod.

You also might like to see How to Pan Fry Cod in Butter.

Why You Will Love Sheet Pan Cod

• Easy to Make: This mediterranean cod recipe is more of an assembly job as everything is layered up on one sheet pan before being baked in the oven. One sheet pan also makes for easy clean up.
• Packed with Flavor: The delicious Mediterranean flavors pack a real flavor punch. The ingredients can be easily customized so you can swap in other ingredients to your liking. This is one of my favorite mediterranean diet recipes.
• Perfect Mid Week Dinner: This meal makes a light weeknight meal that you’ll want on repeat in your families meal planning. It’s also adaptable so you can use different fish and veggies from week to week. The whole family will love this cod and you will want to add it to your mediterranean recipes.

Recipe Ingredients

• Cod: I use 4 cod fillets to serve 4 people. If your fillets are small, you may want to add an extra one or two. If using skin-on fillets, place them skin-side down on the sheet pan for best results.
• Vegetables: I use cherry tomatoes for their sweet flavor and because they hold their shape well when roasted. I also include sliced bell peppers—any color works (red, green, yellow, or orange). Red onion adds nice sharpness, but sweet onion or shallots are good alternatives.
• Olives: I like using pitted kalamata olives for their rich flavor, but any variety—like green or mixed olives—works well. If you don’t enjoy olives, simply leave them out.
• Capers: Capers bring a salty, briny note that pairs beautifully with the fish.
• Spices: For the vegetables, I use fennel seeds, paprika, crushed red pepper flakes, and freshly cracked black pepper. The cod is seasoned with a blend of cumin, oregano, paprika, salt, and pepper.
• Lemon: Both lemon slices and a squeeze of fresh lemon juice brighten the dish with citrusy flavor. Add lemon zest for extra zing if you enjoy a stronger lemon note.

Modifications for Easy Sheet Pan Baked Cod

• Fish: I use fresh cod for its flaky texture, but any mild white fish—like halibut, mahi mahi, or even salmon—works well.
• Vegetables: Use your favorite vegetables such as carrots, zucchini, green beans, bell peppers, mushrooms, or broccoli.
• Fennel: Fennel seeds flavor the dish nicely, but if available, sliced fresh fennel roasted with the vegetables is even better.
• Leafy Greens: Add kale, spinach, or chard during the last 5 minutes to wilt.
• Spices: I use cumin, paprika, thyme, oregano, fennel, and crushed red pepper. You can also try sumac, za’atar, coriander, cinnamon, or Italian seasoning.
• Fresh Herbs: Dill is great, but feel free to swap in tarragon, oregano, basil, thyme, or rosemary.
• Sauce: For extra flavor, mix lemon juice with butter or simmer with white wine and drizzle over the fish.

How to Make Sheet Pan Mediterranean Cod

Preheat oven to 400 degrees F.

Step 1: Layer the Vegetables: On a large rimmed sheet pan, add tomatoes, red onion, bell peppers, olives, garlic, capers, olive oil, fennel seeds, paprika, salt, pepper, and red pepper flakes. Toss everything together. 

Place lemon slices on top and bake for 15 minutes.

Step 2. Cook the Fish: Pat the cod dry with paper towels. Season the cod filets on both sides with the cumin, oregano, paprika, salt and pepper. Remove sheet pan from the oven and place fish on top of the vegetables.

Return the seasoned cod fillet and vegetables to the oven and bake for another 10-12 minutes, until the fish reaches a temperature of 145 degrees F and the fish is flaky cod.

Step 3. Garnish and Serve: Garnish with crumbled feta, fresh parsley and dill. Serve immediately.

What to Serve with Sheet Pan Mediterranean Cod

• If I’m adding any additional side dishes I opt for some simple steamed brown rice, a lemon couscous, Spicy Lebanese Potatoes or cauliflower rice.
• I always serve a simple side salad like this Fattoush, Lemon Arugula Salad or my Greek Tabbouleh with dinner. Or try something lighter with my Cauliflower Tabbouleh.
• Another great option is to serve pita bread with a side of hummus, try my Lebanese Hummus or Lemon Hummus recipes.