Greek Lemony Cod and Potatoes Sheet Pan Dinner

This Greek-inspired lemony cod and potatoes sheet pan dinner is fresh, simple, and full of bright Mediterranean flavor. Tender roasted potatoes and flaky cod are coated in a garlicky lemon-oregano dressing for an easy, wholesome meal that comes together on one pan—perfect for busy weeknights or effortless entertaining.

📝 Ingredients

• 1 and 1/2 pounds baby potatoes, halved
• Extra virgin olive oil
• 1/2 teaspoon salt
• Black pepper, to taste
• Dried oregano, to taste
• 4–5 cod fillets
• Salt and pepper, to taste
• 3–4 tablespoons fresh lemon juice
• 3–4 tablespoons extra virgin olive oil
• 1 teaspoon dried oregano
• 2 garlic cloves, grated
• Salt and pepper, to taste
• 1 teaspoon Dijon mustard (optional)
• Fresh parsley, chopped
• Lemon wedges or slices

👨‍🍳 Instructions

1. 1Preheat the oven to 400°F.
2. 2Place the potatoes on a baking sheet. Drizzle with olive oil and season with salt, pepper, and oregano. Toss to coat evenly and spread in a single layer.
3. 3Roast the potatoes for about 25 minutes, or until they begin to soften and develop color.
4. 4Season the cod fillets with salt and pepper.
5. 5Remove the potatoes from the oven and place the cod fillets on top or alongside the potatoes.
6. 6In a small bowl, whisk together the lemon juice, olive oil, oregano, garlic, salt, pepper, and optional Dijon mustard.
7. 7Drizzle the dressing evenly over the cod and potatoes.
8. 8Return the pan to the oven and bake for 12–15 minutes, or until the cod is cooked through and flakes easily with a fork.
9. 9Garnish with fresh parsley and serve with lemon wedges.