I love cod. I love all seafood—especially in the summer. So naturally, I am thrilled to share this Baked Lemon + Caper Cod Sheet Pan Dinner recipe with you! It’s so tasty, plus it’s also super healthy: gluten-free, paleo, keto. This recipe comes together in under 20 minutes and is sure to be a staple in your dinner rotation!
For me, dishes like this just feel like summer. All I want is something light and fresh, that doesn’t take long to come together. (This is also because I don’t have air conditioning, so the less time the oven is on, the better.)
If you’re not a seafood fan, I recommend trying white fish (like cod, tilapia and halibut) since they don’t have an overly fishy taste to them, and are easy to add lots of flavour to. So definitely give this Baked Lemon + Caper Cod Sheet Pan Dinner recipe a go!
Table of Contents
How To Make It
Start by combining all the lemon-caper sauce ingredients together. Set aside. Then place your cod on a parchment-lined baking sheet, and surround it with broccoli and red onion.
Drizzle the sauce over top, toss gently to combine. Top with sliced lemons and then bake in the oven at 450F for 13-15 minutes! Garnish with fresh dill. How easy is that?
Key Ingredients
Cod. I get my cod from TruLocal, as it’s sustainably-sourced wild-caught Icelandic cod. I love TruLocal, because I can get high-quality, local animal protein delivered to my door and unlike other subscription services where you have to go in and skip a week, TruLocal can automatically be set up for 1 time purchases, so you can order has frequently (or infrequently) as you want. You can find out more here.
Broccoli
Red Onion
Kalamata Olives
Capers
Garlic
Dill
Substitutions
Not a seafood fan? No problem, simply swap out for chicken breasts, and cook for 15-18 minutes, until cooked through. If you’re looking to try TruLocal, they also carry high quality chicken, salmon, haddock, shrimp, sausage—you name it.
Again, if you’re not big into fish, but are trying to venture out, opt for white fish since they aren’t quick as fishy as fish like salmon.
If you want to add an extra yum factor, swap the olive oil in the recipe for melted butter. So, so good.
You can also swap the broccoli for seasonal veggies like asparagus or zucchini or whatever else you have on hand.
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What do you think? Will you be making this Baked Lemon + Caper Cod Sheet Pan Dinner recipe this week?
Oh, and if you’re looking for healthy recipes and meal planning tips, make sure you check out my Healthy At Home 4-Week Meal Plan. It’s filled with recipe “formulas” so you can mix and match to create your own unique recipes, or use the ones I’ve provided for you! It’s meant to make meal prep an absolute breeze, so be sure to get your copy!
Also, if you haven’t already, be sure to subscribe to my weekly newsletter for the latest in wellness and nutrition (I also share discount codes on my favourite products!).
With love,
Baked Lemon + Caper Cod Sheet Pan
Ingredients
- 4 ea cod fillets patted dry
- 1 head broccoli cut into florets
- 1 red onion sliced
- 1/2 lemon cut into slices
- 1/4 cup lemon juice (about 2 lemons)
- 1/4 cup kalamata olives
- 2 tbsp capers
- 3 tbsp olive oil
- 6 cloves garlic minced
- salt + pepper to taste
- 3 tbsp fresh dill roughly chopped
Instructions
- Preheat oven to 450F and line a baking sheet with parchment paper.
- In a medium bowl combine lemon juice, olives, capers, olive oil, garlic and salt and pepper.
- Lay out the cod, broccoli and red onion evenly onto the baking sheet. Drizzle the lemon-caper sauce over top. With a pair of tongs, gently toss the broccoli and red onion to evenly coat.
- Top the cod fillets with lemon slices. Bake at 450F for 13-15 minutes, until the cod flakes easily with a fork. Garnish with fresh dill.
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