Sheet-Pan Cod & Spring Vegetables

Servings 4 servings
Prep Time 15 minutes


  • cup L&B Extra Virgin Olive Oil
  • 2 tablespoons minced fresh oregano
  • 1 teaspoon hot smoked paprika
  • 2 cloves garlic finely grated
  • 1 lemon zested and juiced
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 1 pound broccolini
  • 1 pound cherry tomatoes
  • 5 5-ounce fresh wild-caught Alaska cod fillets
  • Chopped fresh herbs, such as chives, dill and parsley for garnish


  1. Heat oven to 450 F.

  2. In a small bowl, whisk together the olive oil, oregano, paprika, garlic, lemon zest and juice, and a heavy pinch of salt and pepper.

  3. On a sheet pan, toss the broccolini and tomatoes with half of the oil mixture. Roast for 15 minutes, until tomatoes begin to burst and the broccolini is almost tender. 

  4. Meanwhile, toss the cod fillets with the remaining oil mixture and let rest for 15 minutes. Add the fillets to the pan with broccolini and tomatoes, seasoning each fillet with salt and pepper.

  5. Return pan to oven for 5 to 6 minutes until cod is lightly golden. Garnish with chopped fresh herbs and serve immediately.