Sheet-Pan Lemon Garlic Butter Cod with Green Beans & Baby Potatoes

Serves 4 · 15 min prep · 30 min cook

Ingredients

• 4 cod fillets (about 6 oz each)
• 1 1/2 lb baby potatoes, halved
• 12 oz fresh green beans, trimmed
• 4 tbsp unsalted butter, melted
• 2 tbsp olive oil
• 5 garlic cloves, minced
• 1 tbsp lemon zest
• 3 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1/2 tsp paprika
• 1 1/4 tsp kosher salt
• 3/4 tsp black pepper
• 3 tbsp fresh parsley, chopped
• for serving lemon wedges

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easy cleanup.
2. 2Toss the halved baby potatoes with olive oil, salt, and pepper. Spread in a single layer and roast 15 minutes until starting to soften and brown at the edges.
3. 3Meanwhile, whisk together melted butter, remaining olive oil, minced garlic, lemon zest, lemon juice, oregano, paprika, remaining salt, and pepper in a small bowl.
4. 4Push the potatoes to one side of the pan. Add the green beans to the empty space, drizzle with a spoonful of the lemon-garlic butter, and toss lightly.
5. 5Nestle the cod fillets in the center of the pan. Spoon or brush the remaining lemon-garlic butter generously over each fillet so it pools slightly.
6. 6Return the pan to the oven and roast 12–15 minutes more, until the cod flakes easily with a fork (internal temp about 145°F) and potatoes are fork-tender and golden.
7. 7If the green beans need more color, broil on high for the final 1–2 minutes, watching closely so the garlic doesn’t burn.
8. 8Remove from oven, sprinkle everything with chopped fresh parsley, and squeeze extra lemon wedges over the fish.
9. 9Plate each fillet with a scoop of potatoes and green beans, spooning any pan juices over the top for extra flavor.