Cumin-Crusted Baked Cod with Roasted Vegetables
Flaky cod fillets with warm cumin crust, served atop a medley of caramelized root vegetables. This mediterranean-inspired sheet pan (high-protein) ready in about 40 minutes pairs (6 oz each) cod fillets, medium, cubed 1/2 inch sweet potato, medium, cubed 1/2 inch zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 (6 oz each) cod fillets
- 2 medium, cubed 1/2 inch sweet potato
- 1 medium, cubed 1/2 inch zucchini
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1, sliced into wedges lemon
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss 2 medium cubed sweet potatoes and 1 medium cubed zucchini with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper; spread on a lined baking sheet.
- Step 2: Roast vegetables for 20 minutes until edges are golden. Meanwhile, pat cod fillets dry and season both sides with 1 tsp ground cumin, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper.
- Step 3: Place seasoned cod on top of roasted vegetables. Drizzle with remaining 1 tbsp olive oil. Bake 12-15 minutes until fish flakes easily with a fork. Garnish with lemon wedges and fresh parsley.
Frequently asked questions
How long does Cumin-Crusted Baked Cod with Roasted Vegetables take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cumin-Crusted Baked Cod with Roasted Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) cod fillets from drying out.
Can I substitute ingredients in Cumin-Crusted Baked Cod with Roasted Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cumin-Crusted Baked Cod with Roasted Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cumin-Crusted Baked Cod with Roasted Vegetables high-protein?
Yes — this recipe is tagged high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The cumin really elevated the cod. I'll definitely make this again.
- ★★★★★
Perfect for a quick weeknight dinner. The Mediterranean flavors are spot on.
- ★★★★★
Easy to make and delicious. My kids loved the vegetables and the cod was tender.
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