Baked Cod with Lemon Herbs (Printable Version)
Tender cod fillets with lemon, garlic, and herbs alongside roasted vegetables for a wholesome meal.
# What You’ll Need:
→ Fish & Marinade
01 - 4 skinless, boneless cod fillets (approximately 5.3 oz each)
02 - 2 tablespoons olive oil
03 - 2 tablespoons freshly squeezed lemon juice
04 - 2 cloves garlic, minced
05 - 1 teaspoon dried oregano
06 - 1 teaspoon dried thyme
07 - ½ teaspoon sea salt
08 - ¼ teaspoon ground black pepper
→ Vegetables
09 - 1 red bell pepper, sliced
10 - 1 yellow bell pepper, sliced
11 - 1 small zucchini, sliced
12 - 1 small red onion, sliced
13 - 5.3 oz cherry tomatoes, halved
14 - 1 tablespoon olive oil
15 - ½ teaspoon sea salt
16 - ¼ teaspoon ground black pepper
→ Garnish
17 - 2 tablespoons fresh parsley, chopped
18 - Lemon wedges, for serving
# Directions:
01 - Set the oven temperature to 400°F (200°C).
02 - In a small bowl, combine olive oil, lemon juice, minced garlic, oregano, thyme, salt, and black pepper.
03 - Place cod fillets in a shallow dish and coat evenly with the marinade. Allow to sit while preparing vegetables.
04 - Arrange sliced bell peppers, zucchini, red onion, and halved cherry tomatoes on a large baking tray. Drizzle with olive oil, season with salt and pepper, then toss gently to coat.
05 - Push vegetables to the tray's sides and place the marinated cod fillets in the center. Drizzle any remaining marinade over fish and vegetables.
06 - Bake for 20 to 25 minutes until the cod flakes easily with a fork and vegetables are tender.
07 - Remove from oven, sprinkle with chopped parsley, and serve alongside lemon wedges.
# Top Tips:
01 -
- The whole meal finishes in 40 minutes without requiring you to babysit the stove.
- Delicate cod becomes impossibly tender when roasted gently with just the right marinade.
- One tray means less cleanup and a dinner that feels both restaurant-quality and effortless.
02 -
- Cod is a lean, delicate fish that dries out quickly if you're not paying attention; remove it from the oven the moment it flakes, not a second later.
- Cutting vegetables into roughly the same size is the difference between perfectly roasted and a tray of uneven textures.
03 -
- Let your marinade sit on the fish while you prep vegetables—those 10 minutes let the flavors begin their work before heat even touches the pan.
- Buy your cod from a fishmonger who can tell you when it came in; fresh fish is the only ingredient here that truly can't be faked.