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Sheet pan cod with green beans and cherry tomatoes
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5 from 63 votes

Oven Baked Cod

Oven Baked Cod with Green Beans and Tomatoes that you can easily whip up in 15 minutes on a busy weeknight and customize with any seasonings!
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 299kcal
Author Yumna Jawad


  • 4 8- ounce cod fillets
  • 1 pint cherry tomatoes
  • 12 ounces fresh green beans
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon dried thyme
  • ½ teaspoon garlic powder
  • Fine couscous for serving
  • Chopped parsley for serving


  • Preheat the oven 400°F. Line a baking sheet with parchment paper.
  • Pat the cod dry with paper towels and place in the middle of the sheet pan in a single layer. Add the cherry tomatoes on one side and the green beans on the other side. Season the cod and vegetables with salt and pepper to taste.
  • Drizzle the olive oil and lemon juice over the cod. Season with thyme and garlic powder. Use a brush or your hands to spread the marinade on the cod and brush any remaining marinade over the vegetables.
  • Place the pan in the oven and bake until the cod looks flaky and tomatoes begin to soften, about 12-15 minutes.
  • Serve the cod with the green beans and tomatoes over couscous or any other grains and spoon the juices from the baking dish over the cod.


Storage: Store any leftovers in an airtight container for up to 3 days.


Calories: 299kcal | Carbohydrates: 12g | Protein: 43g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 98mg | Sodium: 148mg | Potassium: 1388mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1266IU | Vitamin C: 43mg | Calcium: 86mg | Iron: 3mg