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+ servings
Sheet pan fish

Fish Sheet Pan Dinner

Abi Olayiwola
Delicious sheet pan of cod and vegetables cooked with south Asian inspired spices; perfect for the weeknights, and those times when you can't decide what to cook.
4.5 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner, Lunch
Cuisine General
Servings 2
Calories 520 kcal


  • 2 tablespoons Oil
  • 1 teaspoon Coriander
  • 1 teaspoon Cinnamon
  • ½ teaspoon Ground cloves
  • ½ teaspoon Ground cumin
  • ½ teaspoon Chilli flakes
  • Salt a dash
  • 2 Sweet potatoes
  • 2 fillets Frozen Cod defrosted
  • 1 handful Chestnut mushrooms
  • 1 Red pepper
  • 1 Green pepper
  • 1 Yellow peppers
  • 1 Red onions


  • Pre-heat the oven to 200OC.
  • Mix the oil with the spices and the salt.
  • Wash and cut the sweet potatoes, toss with a teaspoon of the spice mixture.
  • Pour the potatoes in a lined sheet pan and place in the oven while you prepare the other ingredients.
  • Place the cod fillets in a bowl add a tablespoon of the spice mixture. Turn the fillets around so they are coated with the mixture.
  • Cut the peppers, mushrooms and onions into smaller pieces, and toss with the remaining spice mixture.
  • Bring out the sheet pan from the oven. Place the vegetables and fish on the pan.
  • Return into the oven for about 15 mins.


The sweet potatoes need a longer time to cook, hence why it goes in the oven before the other ingredients.


Calories: 520kcal
Keyword Asian spices, Cod and veggies, Sheet pan, sheet pan dinner, sheet pan fish
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