When you want a light, healthy, and restaurant-quality seafood dinner in under 20 minutes, Garlic Herb Cod with Roasted Zucchini is a simple option. Tender, flaky cod fillets are coated in a garlic-herb butter blend and roasted on a single sheet pan alongside golden, tender zucchini slices.
The secret to perfectly roasted cod and tender zucchini is Roasting at High Heat (400°F / 200°C) and Cutting the Zucchini into Thick Half-Moons. High-heat roasting cooks the cod quickly to keep it moist while browning the zucchini without making it soggy or watery.
Why You’ll Love This Dinner
- Under 20 Minutes Total: Fast prep and quick roasting make this ideal for busy weeknights.
- Effortless One-Pan Cleanup: Protein and vegetables cook side-by-side on a single baking sheet.
- Low-Carb & High-Protein: Naturally low in carbohydrates and rich in lean protein and healthy fats.
- Mild & Crowd-Pleasing: Cod’s delicate flavor pairs with the garlic herb butter, making it approachable for anyone who prefers mild fish.
Key Ingredients Overview
- Cod Fillets: 4 wild-caught or fresh cod fillets (about 6 oz each), patted completely dry.
- Zucchini: 2 medium zucchini, sliced into ½-inch thick half-moons.
- Garlic Herb Butter: Softened unsalted butter (or extra virgin olive oil), minced garlic, fresh parsley, fresh dill, lemon zest, and lemon juice.
- Seasonings: Sea salt, freshly cracked black pepper, and paprika.
- Finish: Fresh lemon wedges for serving.
Step-by-Step Instructions
1.Prep Oven & Sheet Pan:3 min.
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper or foil.
2.Mix Garlic Herb Butter & Prep Veggies:3 min.
In a small bowl, mash together 3 tablespoons softened unsalted butter (or olive oil), 3 minced garlic cloves, 1 tablespoon chopped fresh parsley, 1 tablespoon chopped fresh dill, 1 teaspoon lemon zest, 1 tablespoon fresh lemon juice, ½ teaspoon salt, and ¼ teaspoon black pepper. Slice 2 zucchini into ½-inch thick half-moons.
3.Arrange Fish & Zucchini:3 min.
Pat 4 cod fillets dry with paper towels and place them on one side of the baking sheet. Toss the zucchini half-moons with 1 tablespoon olive oil, a pinch of paprika, salt, and pepper, then spread them in a single layer on the other side of the pan.
4.Coat & High-Heat Roast:12 min.
Spread the garlic herb butter paste evenly over the top of each cod fillet. Top each fillet with a thin lemon slice. Roast at 400°F (200°C) for 12 to 15 minutes, until the cod is opaque and flakes easily with a fork (145°F / 63°C internal temperature) and the zucchini is tender with golden edges.
5.Garnish & Serve Hot:1 min.
Remove from the oven, squeeze fresh lemon juice over the fish and zucchini, sprinkle with extra fresh herbs, and serve immediately!
Expert Tips for Success
- Pat Cod Completely Dry: White fish holds excess surface moisture. Patting the fillets dry with paper towels allows the butter mixture to stick and prevents the fish from boiling in its own juices.
- Avoid Thin Zucchini Slices: Keep zucchini cuts at ½-inch thick half-moons. Thin slices release water rapidly and become mushy before the fish is cooked through.
- Thicker Cod Takes Longer: If using thick loin cuts of cod, give the zucchini a 5-minute head start in the oven before adding the fish to the pan.
The Recipe Card
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Yield: 4 Servings
Ingredients:
- 4 Cod Fillets (6 oz each)
- 2 Medium Zucchini (sliced into ½-inch half-moons)
- 3 tbsp Unsalted Butter (softened) or Extra Virgin Olive Oil
- 3 Garlic Cloves (minced)
- 1 tbsp Fresh Parsley (chopped)
- 1 tbsp Fresh Dill (chopped)
- 1 tsp Lemon Zest & 1 tbsp Fresh Lemon Juice
- 1 tbsp Extra Virgin Olive Oil (for zucchini)
- ¼ tsp Paprika, ¾ tsp Salt, ¼ tsp Black Pepper
- Lemon slices for garnish
Instructions:
Preheat oven to 400°F (200°C) and line a sheet pan. Mash softened butter, garlic, parsley, dill, lemon zest, lemon juice, ½ tsp salt, and pepper into a herb paste. Toss zucchini half-moons with 1 tbsp olive oil, paprika, and a pinch of salt/pepper on one side of the pan. Place dried cod fillets on the other side and coat generously with the garlic herb paste. Bake for 12–15 minutes until fish flakes easily. Top with fresh lemon juice and serve hot!
