The easiest, bright, lemony Greek cod fish dinner for busy nights!

This Greek-inspired lemony cod and potatoes sheet pan dinner is fresh, simple, and full of bright Mediterranean flavor. Tender roasted potatoes and flaky cod are coated in a garlicky lemon-oregano dressing for an easy, wholesome meal that comes together on one pan—perfect for busy weeknights or effortless entertaining.

This is the kind of dinner that feels effortless, but is still a little fancy. The potatoes become golden and tender while the cod stays delicate and flaky, soaking up all the fresh lemon, garlic, oregano, and olive oil flavors. Everything roasts together on one pan, creating a meal that feels easy, clean, cozy, and vibrant all at once. It’s simple Greek-style cooking at its best.

Why you’ll love this Greek Lemony Cod and Potatoes

Bright, fresh,

Light, herby

Garlicky lemony

Tender, flaky cod

Crispy-edged, pillowy

Soft roasted potatoes

What makes the potatoes so flavorful?

Baby potatoes -halved to become creamy and tender inside while developing beautifully golden edges as they roast. Be sure to cut the potatoes evenly so they roast at the same rate and finish tender at the same time.

Extra-virgin olive oil –helps the potatoes crisp while adding rich, fruity flavor.

Salt and black pepper -season the potatoes and enhance their natural flavor.

Dried oregano -gives the potatoes their classic Greek-style savory herb flavor.

What fish works best for this recipe?

Cod fillets -are mild, flaky, and tender, making them perfect for soaking up the bright lemony dressing while staying delicate and moist. Any mild white fish, such as haddock or halibut, works beautifully in place of cod.

Salt and pepper -season the fish simply and allow the fresh Mediterranean flavors to shine.

What goes into the lemon dressing?

Fresh lemon juice -adds bright citrusy freshness that keeps the dish light and vibrant.

Extra virgin olive oil -creates a silky, flavorful dressing that coats both the fish and potatoes beautifully.

Dried oregano -adds earthy Greek herbiness and aroma.

Garlic -grated to give the dressing bold, savory depth and warmth.

Salt and pepper -balance the acidity and enhance all the flavors.

Dijon mustard -optional but helps emulsify the dressing while adding subtle tang and richness.

What can I add for serving?

Fresh parsley -adds color, freshness, and a bright herbal finish.

Lemon wedges or slices -allow everyone to add extra fresh lemon flavor before serving.

How do I prepare the oven and potatoes?

Preheat the oven to 400°F. Place the potatoes on a baking sheet. Drizzle with olive oil and season with salt, pepper, and oregano. Toss to coat evenly and spread in a single layer.

How long do I roast the potatoes first?

Roast the potatoes for about 25 minutes, or until they begin to soften and develop color.

How do I prepare the cod?

Season the cod fillets with salt and pepper. Remove the potatoes from the oven and place the cod fillets on top of or alongside them.

How do I make the lemon oregano dressing?

In a small bowl, whisk together the lemon juice, olive oil, oregano, garlic, salt, pepper, and optional Dijon mustard.

How do I bring the sheet pan dinner together?

Drizzle the dressing evenly over the cod and potatoes. Return the pan to the oven and bake for 12–15 minutes, or until the cod is cooked through and flakes easily with a fork.

How should I serve it?

Garnish with fresh parsley and serve with lemon wedges.

Can I make this sheet pan dinner ahead of time?

The potatoes can be halved up to 1 day ahead and stored in water in the refrigerator. The lemon dressing can be prepared 2–3 days in advance and refrigerated. You can also roast the potatoes ahead of time and briefly reheat them before adding the fish and finishing the dish in the oven.

Do you have more easy sheet pan dinners?

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Greek Lemony Cod and Potatoes Sheet Pan Dinner

Yield: 4-5 servings

Ingredients

For the Potatoes

1 and 1/2 pounds baby potatoes, halved
Extra virgin olive oil
1/2 teaspoon salt
Black pepper, to taste
Dried oregano, to taste

For the Cod

4–5 cod fillets
Salt and pepper, to taste

For the Dressing

3–4 tablespoons fresh lemon juice
3–4 tablespoons extra virgin olive oil
1 teaspoon dried oregano
2 garlic cloves, grated
Salt and pepper, to taste
1 teaspoon Dijon mustard (optional)

For Serving

Fresh parsley, chopped
Lemon wedges or slices

Instructions

Preheat the oven to 400°F.

Place the potatoes on a baking sheet. Drizzle with olive oil and season with salt, pepper, and oregano. Toss to coat evenly and spread in a single layer.

Roast the potatoes for about 25 minutes, or until they begin to soften and develop color.

Season the cod fillets with salt and pepper.

Remove the potatoes from the oven and place the cod fillets on top or alongside the potatoes.

In a small bowl, whisk together the lemon juice, olive oil, oregano, garlic, salt, pepper, and optional Dijon mustard.

Drizzle the dressing evenly over the cod and potatoes.

Return the pan to the oven and bake for 12–15 minutes, or until the cod is cooked through and flakes easily with a fork.

Garnish with fresh parsley and serve with lemon wedges.

Notes

Make sure not to overcook the cod—once it flakes easily, it’s done.Cut potatoes evenly so they cook at the same rate.You can use any mild white fish like haddock or halibut if cod is unavailable.

Make-Ahead Tips

Potatoes can be prepped and halved up to 1 day in advance and stored in water in the refrigerator.The dressing can be made up to 2–3 days ahead and stored in the fridge.You can roast the potatoes ahead of time and reheat them briefly before adding the fish and finishing in the oven.

💛 Filoxenia Hosting Tip

Serve this straight from the sheet pan or transfer to a large platter and drizzle with a little extra olive oil and fresh lemon right before serving. Add a simple Greek salad and warm bread, and you’ve created a beautiful, welcoming meal with minimal effort—the essence of Filoxenia.

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Greek Lemony Cod and Potatoes Sheet Pan Dinner