Bringing you all an easy weeknight dinner with this Easy Greek Sheet Pan Cod Dinner. Garlicy Lemony Potatoes and herb marinated cod fillets roasted alongside, cherry tomatoes, and shallots. Topped with more fresh herbs, black olives, and of course lots of feta cheese.
Greek Sheet Pan Cod Dinner
The beauty of a sheet pan dinner is that typically, they’re pretty darn easy to throw together. It’s why we love them so much!
But what is truly special about sheet pan dinners?
Well, cooking everything together on one baking dish actually allows for more flavour to really penetrate everything. The End result is this quick, easy, super flavourful, and so delicious dinner.
And this Greek Sheet Pan Cod Dinner is no exception! It’s the perfect flavourful sheet pan dinner to serve any night of the week. Promise this is not your average sheet pan dinner. So DELICIOUS, and the leftovers make for an awesome lunch the following day. Bonus!!!
What You’ll Need
- Potatoes: Russet potatoes are usually the best for roasting due to their high starch content. Yellow potatoes, baby potatoes and fingerling are also great potatoes for a sheet pan dinner. However, I’m a strong believer in using what you have.
- Onions: White, red or shallots will do for this recipe. I really love shallots and they’re what I used when making this sheet pan dinner.
- Cherry Tomatoes: You can use any tomatoes you have in your pantry. It’s winter and I find the cherry tomatoes have the best taste during this time of the year in Canada. So it’s not a deal-breaker to use other tomatoes in this recipe.
- Garlic: I don’t think I have any dinner recipe that doesn’t call for garlic it’s so versatile and tasty. Don’t leave it out of this recipe or the taste will completely change.
- Lemon: Lemon, garlic, and fish “the trinity of deliciousness” Fish without it just isn’t the same. Fresh lemon is always preferred. Did you know you can eat the roasted lemons? You can and they’re delicious!
- Mediterranean Herbs: Oregano, dill and parsley are all here! The only herb I recommend you must keep fresh is the parsley cause we’re going to sprinkle it on after we’re done baking. The dill and oregano can be dried or fresh it’s up to you
- Olive Oil: It’s not a Mediterranean dinner without it. Select a good quality olive oil. My favourite brand of Olive Oil is the Terra Delyssa Tunisian olive oil. It’s high quality, great taste and affordable.
- Feta cheese and black olives. I chose greek feta and dried black olive when making this recipe. I prefer the taste of dried black olives vs the traditional kalamata olive. If you’re new to olives these ones are great starter olives.
Quick and Easy Details for Making this Recipe
- Pre-roast your potatoes. Potatoes take a lot longer than fish to cook, so add the potatoes to the oven first.
- Marinate the fish. Add all the marinade ingredients into a medium bowl and allow the fish to rest while the potatoes are baking.
- Bake the Cod. Once the potatoes start to get soft, add the cod, tomatoes, shallots, and a drizzle of the marinade to the potatoes. Continue roasting for 20 minutes.
- Share the love. Serve by dividing the cod, potatoes, tomatoes, and shallots between plates. Spoon the feta and olives over the cod. Top with a handful of fresh parsley and dill.
- Eat and enjoy! with the people, you love, cause the best part ♥️
More Dinner Inspiration From the Sea
- 4 Russet Potatoes, medium-sized, washed, cubed
- 2 Tablespoons Olive Oil
- Salt and Pepper (approximately 1/2 teaspoon of each)
- 1.5 lbs Cod fillets (4-5 pieces)
- 1 cup Cherry Tomatoes
- 2 shallots, sliced
- 1 lemon, thinly sliced
- 4 oz Feta cheese
- 1/2 cup dried black olives
- 1/4 cup parsley, fresh, roughly chopped
- 2 tablespoons Olive oil
- 1/8 cup fresh lemon juice
- 1 tablespoon lemon zest
- 4 Garlic Cloves, diced
- 1 teaspoon Oregano, dried
- 1 tsp Paprika, dried
- 1 tablespoon Dill fresh (or 1 teaspoon dried)
- 1/4 tsp chilli flakes (optional)
- 1/4 teaspoon each of salt and pepper
- Preheat oven 425ºF
- Bake Potatoes. Toss potatoes onto a rimmed baking sheet, drizzle with 2 tablespoons olive oil season with salt and black pepper—roast for 20 minutes.
- Marinate Fish. In a medium bowl, combine 2 tablespoons olive oil, the cod, lemon zest, lemon juice, oregano, dill, paprika, 4 cloves garlic, and a large pinch of each salt, pepper, and red pepper flakes. Toss well to combine. Let sit 15-20 minutes well the potatoes are baking.
- Add Fish to Potatoes. Remove the potatoes from the oven and nestle the cod fillets around the potatoes. Arrange the tomatoes and shallots around the cod fillet, arranging everything in an even layer.
- Add a Drizzle of Flavour. Drizzle over 2 tablespoons of the leftover marinade over the potatoes. Discard the rest of the marinade. Return the pan to the oven and roast for 15 minutes more, or until the cod is cooked through.
- How to Serve. To serve, divide the cod, potatoes, tomatoes, and shallots between plates. Spoon the feta and olives over the cod. Top with a handful of fresh parsley and or dill. Eat and enjoy!
Store leftovers in tight-lid glass containers in the fridge for 2 to 3 days.
To Reheat. Place leftovers in a skillet over medium-low heat just until warmed through. You may need to add a little bit of liquid if the mixture is a bit dry.
Want your tomatoes more roasty but the fish is done, no worry just remove the fish and continue cooking. Once your tomatoes are cooked to your liking add the fish bake and let it reheat with the residual heat.
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Amount Per Serving: Calories: 480Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 95mgSodium: 559mgCarbohydrates: 39gFiber: 6gSugar: 5gProtein: 39g