Infused with spices, you'll love this oven baked chili lime cod with roasted vegetables. The baked fish feels fancy but is actually simple enough for a busy weeknight. This easy sheet pan dinner is ready in 30 minutes and is fantastic served with pasta or rice.
If you enjoy seafood, try our healthy tuna salad or shrimp zucchini noodles.
This post was first published in August 2017. It was updated and republished in January 2026.
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Lately, we have been making and enjoying meals loaded with vegetables and different proteins. I've been mixing things up each week by trying a new fish recipe. Honestly, I wasn't a big fan of seafood, but I'm starting to enjoy it more after trying baked white fish.
Cod is mild, flaky, and easy to work with, which makes it perfect for quick dinners. For this sheet pan dinner, I made a simple chili spice blend and rubbed it onto thawed cod with a bit of oil and lime juice. Then I baked it with a few veggies we had in the fridge.
Dinner came together so fast, and the flavor seriously surprised me! I love eating this baked cod with roasted vegetables and cauliflower rice or using it in fish taco bowls.
Why You'll Love Sheet Pan Cod
- One pan dinner. The best part is that everything cooks together, so cleanup is quick and easy.
- Big flavor. The homemade chili seasoning adds a bold flavor to the sheet pan meal.
- Fast and simple. Dinner is on the table in 30 minutes.
- Flexible. Use your favorite vegetables or spice blend to make it your own.
Ingredients Needed
This easy baked cod recipe comes together with simple ingredients and bold flavor for an easy weeknight meal. Scroll down to the printable recipe card for the full ingredient list and complete instructions.
- Chili Spice Blend: I combined dried oregano, chili powder, cumin, garlic powder, dried parsley, salt, and pepper. This makes a tasty and spicy rub.
- Olive Oil: Adding extra-virgin olive oil adds healthy fats to the lean, flaky fish.
- Lime: Freshly squeezed lime juice is best, but I totally understand if you use bottled. Fresh lemon juice works too.
- Wild Caught Cod: This is a mild, white fish with a neutral flavor. Either fresh or frozen works fine. I usually keep a bag of frozen cod fillets in my freezer. They are individually wrapped, so I can quickly make dinner.
- Vegetables: For this sheet pan dinner, I chose zucchini, red bell pepper, and mushrooms. Use what you like or have in your fridge.
- Fresh Parsley: Totally optional, but the garnish adds a pop of color and flavor to the finished dish.
How To Make Chili Lime Cod
Start by preheating your oven to 400 degrees. Line a baking sheet with parchment paper or aluminum foil. Then prep your choice of veggies.
- Mix all the seasonings and spices in a small bowl.
- Whisk together the olive oil and lime juice. Brush it on the thawed cod fillets, then rub the seasoning blend on the fish.
- Toss the cut vegetables with the remaining oil mixture. Arrange the fish and veggies on the prepared sheet pan.
- Bake for 15 minutes or until the internal temperature reaches 145° and the fish flakes easily. Remove and serve immediately.
Storing Leftovers
Store the cooled cod and veggies in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven, airfryer, or microwave until heated through.
BruCrew Tips
- Pat the cod dry with paper towels before adding the oil and seasoning. This will help the rub sticks better.
- Do not overcook the fish. Cod cooks quickly and should flake easily.
- Swap cod for tilapia, mahi mahi, halibut, or salmon. Cooking time may differ depending on the type of fish and the thickness of the fillets.
- Try onions, cherry tomatoes, green beans, or green peppers for more variety. Make sure you choose vegetables with a similar cooking time to the fish.
- Use leftovers for tacos, wraps, or salads the next day.
More Easy Dinners with Vegetables
- Chicken Alfredo Soup (with zoodles)
- Pizza Cauliflower Nachos
- Cabbage Vegetable Soup
- Taco Salad Bowls
- Buffalo Chicken Pepper Nachos
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Recipe
Chili Lime Sheet Pan Cod
A spicy rub adds a blast of flavor to this easy Sheet Pan Chili Lime Cod. An easy and healthy dinner that can be on the table in under 30 minutes is the perfect meal for busy nights.
Ingredients
- ½ teaspoon dried oregano
- 1 teaspoon chipotle chili powder*
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon table salt
- ¼ teaspoon pepper
- ½ teaspoon dried parsley
- 2 tablespoons extra virgin olive oil
- 1 lime
- 4 frozen cod fillets, thawed
- 1 medium zucchini, sliced
- 1 red pepper, cut into strips
- 1 - 8 ounce box white mushrooms, quartered
Instructions
- Preheat the oven to 400°. Line a sheet pan with parchment paper, if desired.
- Stir together the oregano, chili powder, cumin, garlic, salt, pepper, and parsley.
- Whisk together the oil and lime juice. Brush the oil mixture onto the thawed cod fillets, then rub them with the spice mixture.
- Drizzle the remaining oil over the cut veggies. Arrange the cod in the center of the prepared pan and place the veggies all around the outside of the cod fillets. Bake for 15 minutes, or until the fish reaches an internal temperature of 145°. Serve immediately.
Notes
*We like spicy food, so I used 1 teaspoon of chili powder. If you want to make it a little less spicy, just use ½ teaspoon instead.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 119Total Fat: 8gSaturated Fat: 1gUnsaturated Fat: 7gCholesterol: 8mgSodium: 193mgCarbohydrates: 9gFiber: 3gSugar: 3gProtein: 5g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Marilyn says
This was yummy! Herbs were perfect, we rubbed them on the filets then mixed the veggies in them as well! We swapped mushrooms for tomatoes and decided to turn them into fish tacos with some pineapple salsa on top! Delish!
Jennifer says
Hi, the fish turned out great! I really liked the seasoning!