Easy cleanup and low-stress cooking are just a few of the many benefits of this almond crusted cod sheet pan dinner. Caramelized winter vegetables, tender baked cod with a crunchy nut crust, and a delicious drizzle of sweet and tangy balsamic sauce make a satisfying dinner, all on one baking sheet.
On those nights when you’d simply rather not wash a million dishes, a sheet pan dinner is the perfect, simple solution. This recipe highlights the ease of that cooking technique by combining two slow roasting winter vegetables and a quick cooking fish all on the same pan.
Heart-healthy olive oil draws out the sweetness of fresh butternut squash and brussels sprouts as they caramelize in the oven. A quick bit of chopping and a mixing bowl later, and the lemon and garlic almond crust for the cod is ready as well.
Once you have that cod nestled between those roasting veggies, dinner is just a quick 15 minutes away. Just enough time to mix together a balsamic sauce enhanced by tangy dijon and sweet maple syrup.
By combining colors, textures, and bold flavor you’ll be serving up a balanced dinner to your loved ones, both in taste and nutrition.
Is this sheet pan cod healthy?
Where to even begin? From the healthy fiber and abundant Vitamin A in butternut squash to the potassium and vitamin C in brussels sprouts, nutrition is hiding in every aspect of this dish.
Almond crusted cod packs its own nutritional punch. Almonds are full of healthy fats and protein, and cod is considered one of the healthiest white fish choices thanks to its lean protein and low mercury levels.
Even balsamic and olive oil tout their own health benefits, but in truth, it won’t matter a lick whether it’s healthy or not. After that first bite, you’ll only be thinking about how good a simple sheet pan cod dinner can taste.
Can I use a different winter squash?
Butternut squash is a delicious, sweet, and widely available winter vegetable, but you have options of course. Any variety of winter squash that can be diced and roasted can replace the butternut squash. I recommend choosing one that’s known for its sweetness, such as honey nut or acorn squash. This will maintain the ideal balance of flavors in this dish.
In a pinch, sweet potatoes can also be used. They bring the color, sweetness, and even that vitamin A butternut squash provides. Truthfully, whichever orange winter vegetable you choose, it’ll be just one of the many components that come together to make this sheet pan dinner a great one.
Those soft tender veggies come off that sheet pan with a hint of crisp browning. You’ll be serving them with flaky baked cod topped with a crunchy crust flavored by garlic, lemon, and paprika. And once finished with a generous drizzle of sauce; it hits sweet, salt, and sour all in one. This dish is the beauty of simple, seasonal cooking, and you’ll be eagerly awaiting winter’s return to make it again.
More Easy Fish Dinner Recipes
- Baked Pesto Salmon with Cherry Tomatoes
- Bourbon Glazed Salmon
- Spicy Korean Salmon
- Herb Panko Crusted Salmon
Almond Crusted Cod Sheet Pan Dinner
For the vegetables:
- 1 lb. (450g) brussels sprouts , halved
- 1 lb. (450g) butternut squash , peeled and chopped into 1-inch (2.5cm) cubes
- 2 tablespoons olive oil , divided
- sea salt , to taste
For the cod:
- 4 6 oz. (170g) cod fillets
- 5 tablespoons olive oil , divided
- 2 tablespoons lemon juice
- 2 cloves garlic , minced
- 1/4 cup chopped fresh parsley
- 1/2 cup finely chopped almonds
- 1 tablespoon paprika
- a pinch ground black pepper
- a pinch sea salt
For the balsamic sauce:
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons maple syrup
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt , or to taste
- 1/8 teaspoon ground black pepper , or to taste
- Preheat the oven to 400°F (200°C).
- Arrange the brussels sprouts and butternut squash in a single layer on a baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with salt to taste. Roast for 20 minutes.
- In a medium bowl, combine half of the olive oil (3 tablespoons), lemon juice, garlic, parsley, almonds, and paprika. Mix well. Set aside.
- Remove the vegetables from the oven and toss. Make some space for the fish and place the cod fillets on the baking sheet. Sprinkle with salt and pepper and drizzle with the remaining 2 tablespoons olive oil.
- Top each cod fillet with about a tablespoon of the almond mixture. Press with a back of a spoon to ensure the mixture adheres well.
- Return to the oven and continue roasting for additional 12-15 minutes depending on the thickness of the cod.
The balsamic sauce.
- Meanwhile, prepare the balsamic sauce by combining the olive oil, balsamic vinegar, maple syrup, mustard, salt, and pepper in a bowl.
- Drizzle the vegetables and the fish with the balsamic sauce and serve.