Sheet Pan Cod and Spring Pea Risotto with High-Protein Lemon-Herb Crema
This sheet pan cod and spring pea risotto is a fresh, elegant meal that feels gourmet but is surprisingly simple to prepare. The cod bakes to flaky perfection while a creamy pea risotto cooks alongside, absorbing bright flavors and natural sweetness. Finished with a high-protein lemon-herb crema made from Greek yogurt, this dish strikes a perfect balance between comfort and lightness. It’s ideal for spring dinners, special occasions, or whenever you want something wholesome yet refined.
Prep Time: 15–20 minutes
Cook Time: 25–30 minutes
Total Time: 40–50 minutes
Servings: 4
Ingredients
For the Cod
4 cod fillets (150–180g each)
Salt and black pepper, to taste
1 tsp garlic powder
1 tbsp olive oil
Zest and juice of 1 lemon
For the Spring Pea “Sheet Pan Risotto”
1 cup arborio rice
2½ cups vegetable or chicken broth (warm)
1 cup green peas (fresh or frozen)
1 small onion, finely diced
2 garlic cloves, minced
2 tbsp olive oil
¼ cup grated Parmesan cheese
Salt and pepper, to taste
For the Lemon-Herb Crema
½ cup plain Greek yogurt
1 tbsp olive oil
Zest and juice of 1 lemon
2 tbsp fresh herbs (parsley, dill, or basil), finely chopped
1 small garlic clove, minced
Salt and black pepper, to taste
Instructions
Preheat oven to 190°C (375°F). Lightly grease a large sheet pan or baking dish.
Prepare risotto base: spread rice, onion, garlic, olive oil, salt, and pepper on the pan.
Pour warm broth evenly over the rice and stir gently.
Cover tightly with foil and bake for 20 minutes.
Remove from oven, stir in peas and Parmesan cheese.
Season cod with salt, pepper, garlic powder, lemon zest, and olive oil.
Place cod on top of the partially cooked risotto.
Return to oven uncovered and bake for another 10–12 minutes until fish is cooked and rice is tender.
Prepare crema by mixing yogurt, lemon juice/zest, olive oil, herbs, garlic, salt, and pepper.
Serve cod over risotto and drizzle generously with lemon-herb crema.
Tips for Best Results
Use warm broth to help rice cook evenly.
Cover tightly during first bake to trap moisture.
Stir risotto halfway if needed for even texture.
Don’t overcook cod, it should be flaky and moist.
Use fresh herbs for best flavor in crema.
Adjust lemon to taste for brightness.
Add a splash of broth if risotto seems dry.
Let dish rest 5 minutes before serving.
Use good-quality Parmesan for richness.
Keep cod pieces thick for juicier results.
Variations
Swap cod with salmon or haddock.
Add asparagus or spinach for extra greens.
Use brown rice (adjust cooking time).
Add white wine to risotto for depth.
Make dairy-free by skipping cheese and using plant yogurt.
Add shrimp along with cod.
Use lime instead of lemon for a twist.
Add chili flakes for a spicy kick.
Mix in mushrooms for earthy flavor.
Turn into a fully vegetarian dish by skipping fish.
Q&A
Is this real risotto?
It’s a simplified oven-baked version with similar creamy texture.
Can I use frozen peas?
Yes, no need to thaw before adding.
How do I know cod is done?
It flakes easily and turns opaque.
Can I make it ahead?
Best fresh, but can be reheated with extra broth.
Why is my risotto dry?
Add more broth and stir before serving.
Can I use another rice?
Arborio is best for creaminess, but others can work.
Is it healthy?
Yes, balanced with protein, carbs, and healthy fats.
Can I skip crema?
Yes, but it adds great flavor and protein.
How to store leftovers?
Refrigerate up to 2 days.
Can I freeze it?
Not recommended due to texture changes.
Nutrition (Approx. per serving)
Calories: 420–480
Protein: 32–36g
Carbohydrates: 40–45g
Fat: 12–16g
Fiber: 4–5g
Conclusion
This sheet pan cod and spring pea risotto is a perfect blend of simplicity and sophistication. The creamy rice, tender fish, and bright lemon-herb crema create a dish that feels comforting yet fresh. With minimal effort and maximum flavor, it’s a great way to elevate everyday cooking into something special.