This sheet pan dinner brings together the delicate flavor of black cod (or steelhead trout) with bright lemon and fresh dill. Roasted alongside crispy fingerling potatoes and tender asparagus, it’s a complete meal that feels special enough for company yet simple enough for a weeknight.
The fish is coated in a zesty lemon-dill mixture, then topped with butter before roasting to flaky perfection. A final squeeze of fresh lemon juice adds brightness to every bite. With minimal prep and easy cleanup, this recipe is sure to become a favorite.
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Recipe details
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Ingredients
Instructions
- Adjust racks to middle and top positions and preheat oven to 425°F. Wash and dry produce. Halve potatoes lengthwise. Toss potatoes on a baking sheet with a drizzle of oil, salt and pepper. Roast on middle rack until browned and tender, 20-25 minutes.
- Meanwhile, trim and discard woody bottom ends from asparagus. Pick and roughly chop fronds from dill. Zest and quarter lemon.
- Toss asparagus on one side of a second baking sheet with a drizzle of oil, salt and pepper. Pat fish dry with paper towels. Place in a large bowl with a drizzle of oil, dill, lemon zest, juice from two lemon wedges, salt and pepper. Rub to coat. Place fish, skin sides down, on empty side of sheet. Top each fillet with 1 tablespoon butter. Roast on top rack until fish is opaque and cooked through and asparagus is browned and tender, 10-12 minutes.
- Divide fish, potatoes and asparagus between plates. Serve with remaining lemon wedges on the side.
Recipe Tips
For even cooking, cut potatoes to similar size.
Pat fish dry to help the seasoning stick and promote browning.
If using steelhead trout, cook times remain the same.
FAQ
Can I use a different type of fish?
Yes, steelhead trout or salmon work well as substitutes. Adjust cooking time as needed based on thickness.
How do I know when the fish is done?
The fish is opaque and flakes easily with a fork. An internal temperature of 145°F is recommended.
Can I prepare this dish ahead of time?
You can prep the vegetables and seasoning ahead, but roast just before serving for best texture.
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