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Horizontal overhead shot of low FODMAP Lemon Cod Sheet Pan Meal

Low FODMAP Lemon Cod Sheet Pan Meal

  • Author: Em Schwartz, MS, RDN
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Diet: Low Lactose


This easy Low FODMAP Lemon Cod Sheet Pan Meal is filled with roasted Mediterranean veggies and fresh lemon.


  • 1 ⅓ cup sliced zucchini (about 1 medium), sliced into ½ inch thick quarters 
  • 1 cup chopped red bell pepper (about 1 medium), cut into ½ inch pieces
  • ⅓ cup kalamata olive halves
  • 2 tablespoons garlic-infused olive oil, divided
  • ¼ cup lemon juice + 1 teaspoon lemon zest, divided (about 1 lemon)
  • 1 pound cod fillets, ideally cut into 4 uniform pieces and patted dry

Optional garnishes: Dill or parsley


Note before making: If your cod is on the thinner side (½ to 1-inch thick), consider pre-baking the veggies without the cod for about 5 minutes to help prevent overcooking the fish. Pre-baking the vegetables is also a great option if you prefer softer veggies.

  1. Preheat oven to 400°F. Grease or line a rimmed baking sheet with aluminum foil.
  2. In a large bowl, toss together zucchini, red bell pepper, olives, 1 tablespoon garlic olive oil, and ½ teaspoon lemon zest.
  3. In a small bowl, whisk together the remaining 1 tablespoon olive oil, the remaining lemon zest, and lemon juice.
  4. Drizzle half of the lemon-olive oil onto the center of the prepared baking sheet. Add the cod, spreading around to help coat the bottom of the fish with the lemon-oil liquid. Drizzle the remaining lemon-oil mixture over the top of the cod. 
  5. Add vegetables to the tray and spread into an even, single layer.
  6. Bake for 10-15 minutes or until the cod turns opaque white and flakes easily with a fork.
  7. Serve warm topped with an optional sprinkle of dill or parsley
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Bake
  • Cuisine: Mediterranean

Keywords: sheet pan meal, fish, low FODMAP recipe, zucchini, olives, red bell pepper