Sheet-Pan Za’atar-Crusted Cod with Roasted Cauliflower & Lemon Yogurt
This one-pan meal features flaky cod fillets topped with aromatic za’atar, roasted alongside tender cauliflower florets. Finished with a bright lemon yogurt sauce, it's a quick and flavorful weeknight dinner ready in just 25 minutes.
- 4 pieces cod fillets (skinless)
- 2 tbsp za’atar seasoning
- 1 medium head cauliflower, cut into florets
- 3 tbsp olive oil
- 1 cup Greek yogurt
- 1 large lemon, zested and juiced
- 1 clove garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tsp kosher salt
- 0.5 tsp black pepper
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Instructions
Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
🌡️ 425°FToss cauliflower florets with 2 tablespoons olive oil, half the salt and pepper. Spread evenly on the sheet pan and roast for 10 minutes.
⏱️ 10 minutes 🌡️ 425°FWhile cauliflower roasts, pat cod fillets dry. Rub with remaining olive oil, sprinkle with za’atar, and season with remaining salt and pepper.
Remove pan from oven, push cauliflower to one side, and place cod fillets on the pan. Return to oven and roast for 10-12 minutes, until cod is opaque and flakes easily.
⏱️ 11 minutes 🌡️ 425°FMeanwhile, in a small bowl, mix Greek yogurt, lemon zest and juice, minced garlic, and half the parsley.
Serve cod and cauliflower with a dollop of lemon yogurt sauce. Garnish with remaining parsley.
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Nutrition Information
Per serving. Values are approximate and may vary.
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