Flaky fish is roasted in the same pan as potatoes and broccoli in this Low FODMAP Sheet Pan Cod Dinner. Served with a tangy chive sauce, dinner has never been easier!
It has been cloudy, rainy, and in the 50’s here in Iowa this week. It really feels like fall. I love fall, but I’m not quite ready for this type of weather yet. I would love at least a few weeks in the low 70’s and 60’s. That is my type of weather. Where I can have the windows open, but cool enough to enjoy a nice cup of hot coffee or tea.
One reason I love the cooler weather is baking in the oven. Using the oven is my favorite way of preparing dinner. In the cooler months, heating the house up with the oven can work to my advantage. In the summer I always feel guilty for making the air conditioner work harder when I’m baking. So I’m happy to post an oven-baked recipe as we head into autumn.
I have been making this recipe, or versions of it, for about a year now. It’s finally perfected so that I can share it with you today. I make this recipe at least every other week because it is so easy and healthy. I love meals like this that are so nutritionally balanced and made in one pan or sheet pan, in this case. This Low FODMAP Sheet Pan Cod Dinner is pretty versatile too. You can use other fish besides cod, such as Haddock or Pollock, or other low-FODMAP vegetables such as green beans, carrots, or red bell peppers.
You may like these other low FODMAP fish recipes from my collection:
Low FODMAP Sheet Pan Cod Dinner with Tangy Chive Sauce
Ingredients
Tangy Chive Sauce:
- 1/4 cup plain yogurt or kefir (lactose-free if needed)
- 1/4 cup mayonnaise
- 1 tablespoon chopped chives
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- Pinch salt and pepper
Sheet Pan Cod Dinner:
- 1 lb. red potatoes, quartered
- 2 tablespoons extra-virgin olive oil, divided
- 1/2 teaspoon salt, divided
- 1/2 teaspoon ground black pepper, divided
- 4 (4 oz.) cod fillet portions
- 3 cups broccoli florets
Instructions
- Preheat oven to 450 degrees F. Coat a large rimmed baking sheet pan with non-stick cooking spray. (For easy cleanup, you can also line pan with foil before spraying.)
- Make the sauce by combining the yogurt or kefir, mayo, chives, lemon juice, Dijon, and a pinch of salt and pepper in a small bowl. Set aside for serving.
- In a large bowl, toss the potatoes with 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Spread out on the prepared sheet pan, cut side down. Bake 10 to 15 minutes, or until potatoes are browned on the bottom.
- While potatoes are roasting, in the same large bowl, toss the broccoli with 1/2 tablespoon oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
- Flip the potatoes over to the other cut side. Add the broccoli to the pan and push both to the sides. Place the cod in the middle of the pan and drizzle with the remaining 1/2 tablespoon oil and sprinkle with the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper.
- Bake for 15 minutes, or until fish flakes easily and the broccoli is starting to brown.
- Serve with the Tangy Chive Sauce.
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