Baked Cod with Lemon Herbs

My neighbor stopped by one afternoon while I was testing a new weeknight dinner formula, and the aroma of roasting cod with lemon and garlic pulled her straight into the kitchen before I'd even finished slicing vegetables. She watched the fillets turn golden and opaque, then asked if I'd share the recipe because it looked too simple to taste that good. That's when I realized the magic wasn't in complexity—it was in letting quality ingredients shine without fussing over them.

I made this for my family on a Tuesday when everyone was scattered—one person had a work call, another needed to finish homework—but somehow we all sat down together when those lemon-bright vegetables came out of the oven. My daughter, who usually picks around vegetables, actually asked for extra zucchini. It became the kind of meal that reminds you why cooking at home matters.

Ingredients

• Cod fillets (4, about 150g each): Choose thick, firm fillets that won't fall apart during roasting; ask your fishmonger for pieces that are consistent in thickness so they cook evenly.
• Olive oil (3 tablespoons total): Use a fruity, good-quality oil you actually enjoy—it's one of only a few ingredients, so it matters.
• Fresh lemon juice (2 tablespoons): Squeeze it yourself right before cooking; bottled lemon juice tastes flat by comparison and won't give you that bright, alive flavor.
• Garlic (2 cloves, minced): Fresh garlic perfumes the whole dish; mince it fine so it distributes evenly in the marinade.
• Oregano and thyme (1 teaspoon each, dried): These herbs are the backbone of the Mediterranean flavor profile; if you have fresh herbs, use roughly triple the amount.
• Bell peppers, zucchini, red onion, and cherry tomatoes: Cut vegetables into similar sizes so everything finishes roasting at the same moment; this prevents soggy peppers and crunchy zucchini.
• Sea salt and black pepper: Season in layers—once for the marinade, again when tossing vegetables, and taste before serving.
• Fresh parsley for garnish: Chop it just before serving so it stays vibrant green.

Instructions

Heat your oven and wake up your spices:

Set the oven to 200°C (400°F) and let it preheat while you work. In a small bowl, whisk together olive oil, fresh lemon juice, minced garlic, oregano, thyme, salt, and pepper until everything is evenly combined.

Coat the cod in its flavor bath:

Lay the cod fillets in a shallow dish and pour the marinade over them, gently turning each fillet so both sides are coated. You want the garlic and herbs to cling to the fish; this only takes a couple of minutes.

Toss the vegetables with intention:

On your largest baking tray, scatter the bell peppers, zucchini, red onion, and cherry tomatoes. Drizzle with olive oil, sprinkle with salt and pepper, and toss until everything glistens and is evenly coated.

Arrange the tray like you mean it:

Push the vegetables to the sides and edges of the tray, leaving the center clear for the cod fillets. Nestle the marinated fish in the middle and pour any remaining marinade over the fish and vegetables.

Let the oven do the work:

Slide the tray into the preheated oven and bake for 20 to 25 minutes. The cod is ready when it flakes gently with a fork and the vegetables are tender but still hold their shape.

Finish with brightness and serve:

Remove the tray from the oven and scatter fresh parsley over everything. Serve immediately with lemon wedges so each person can squeeze extra brightness over their plate.

Save to Pinterest

The first time I served this to someone who claimed they didn't like fish, they went back for seconds and asked what I'd done to make the cod taste so tender. It was a quiet reminder that sometimes people avoid something not because they don't like it, but because they've never had it prepared well.

Mediterranean Magic on a Sheet Pan

This dish captures everything beautiful about cooking around the Mediterranean without requiring you to know any fancy techniques. The combination of lemon, garlic, and herbs has been making fish taste extraordinary for centuries because those flavors were meant to work together. Roasting everything on a single tray means the vegetables absorb the flavors that drip from the fish, making the whole meal taste cohesive and intentional.

Timing and Temperature Matter More Than You'd Think

An oven that's genuinely preheated makes the difference between cod that's silky and tender versus fish that's begun to dry out before the vegetables are even cooked through. The 20-to-25-minute window is when everything reaches its peak simultaneously if your oven is honest and your fillets are reasonably similar in thickness. If you like your vegetables with a little char at the edges, you can pull the cod off at the 20-minute mark and give the vegetables another few minutes alone.

Variations and What They Teach You

Once you understand how this dish works, you can shift flavors without changing the method. Swap the oregano and thyme for Italian parsley and lemon zest; try cherry tomatoes with olives and capers for a saltier, more briny direction; or roast the vegetables until they caramelize at the edges for deeper flavor.

• If you don't have fresh cod, haddock or halibut work beautifully and teach you that the technique matters more than the specific fish.
• Serve alongside rice, crusty bread, or a grain salad depending on what your table needs that night.
• A crisp Sauvignon Blanc is the classic pairing, but any light, dry white wine will let the fish shine.

Save to Pinterest

This meal has become the one I reach for when I want something that feels nourishing and intentional without spending hours planning or cooking. It's proof that the simplest meals are often the ones that satisfy most completely.

Frequently Asked Questions

→ What type of fish works best in this dish?

Cod is ideal for its mild flavor and firm texture, but haddock or halibut can be good substitutes.

→ How should the vegetables be prepared for baking?

Slice the bell peppers, zucchini, red onion, and halve the cherry tomatoes, then toss with olive oil, salt, and pepper before arranging on the baking tray.

→ Can I prepare the marinade ahead of time?

Yes, mixing olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper in advance helps flavors develop before marinating the fish.

→ What temperature and time are recommended for baking?

Preheat the oven to 200°C (400°F) and bake the cod with vegetables for 20–25 minutes until the fish flakes easily and vegetables are tender.

→ How can I add more flavor to this dish?

Consider adding capers or olives to the tray before baking for extra savory notes.