Baked Cod with Lemon Herbs

There's something magical about the moment when you slide a baking tray into a hot oven and that first wave of Mediterranean aromatics hits your nose—the lemon and garlic creating this immediate sense that dinner is going to be good. I stumbled onto this baked cod recipe during one of those weeks when I was tired of overthinking meals and just wanted something that tasted restaurant-quality without the fuss. The beauty of it is how the fish stays impossibly tender while the vegetables around it caramelize into something sweet and jammy. It became my go-to dish for nights when I wanted to impress without stress.

I made this for a friend who'd been on a strict eating plan, and watching her face light up when she took that first bite was worth more than any compliment. She kept asking how I made the lemon flavor so bright without it being overwhelming, and honestly, it's just about trusting that simple ingredients, when they're good ones, speak for themselves. That meal turned into one of those evenings where the food brought people together in the easiest, most natural way.

Ingredients

• Cod fillets (4, about 150 g each): Look for fillets that feel firm to the touch and smell like the ocean, not fishy—that's how you know they're fresh.
• Olive oil (3 tablespoons total): Use a good quality oil you actually enjoy tasting; it makes a real difference in the marinade and on the vegetables.
• Fresh lemon juice (2 tablespoons): Squeeze it yourself rather than using bottled—the brightness you get is incomparable.
• Garlic (2 cloves, minced): Mince it finely so it distributes evenly through the oil and doesn't overpower any single bite.
• Dried oregano and thyme (1 teaspoon each): These Mediterranean staples are what make this dish feel like a coastal escape.
• Sea salt and black pepper: Season generously but taste as you go; you can always add more but you can't take it out.
• Red and yellow bell peppers (1 of each, sliced): The colors aren't just pretty—they add a subtle sweetness that balances the acidity of the lemon.
• Zucchini and red onion: These soften beautifully and catch all the golden edges that make roasted vegetables so addictive.
• Cherry tomatoes (150 g, halved): They burst slightly during baking and create little pockets of sweet, concentrated tomato flavor.
• Fresh parsley: Add this at the very end so it stays bright green and doesn't turn dark and bitter.

Instructions

Heat your oven and gather your mise en place:

Preheat to 200°C (400°F) and get all your ingredients prepped and within arm's reach—this makes the actual cooking feel calm instead of frantic.

Build the magic marinade:

In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper until it looks unified and smells incredible. Taste it—it should make your mouth water a little.

Coat the fish:

Place your cod fillets in a shallow dish and pour this marinade over them, turning each fillet gently to coat both sides. Let them sit while you prep the vegetables—even five minutes makes a difference.

Prepare the vegetables:

On your baking tray, scatter the bell peppers, zucchini, red onion, and cherry tomatoes in a single layer. Drizzle with a tablespoon of olive oil, season with salt and pepper, and toss everything gently until well coated.

Bring it together:

Push the vegetables to the sides of the tray and nestle the marinated cod fillets in the center. Pour any remaining marinade over everything—don't waste a drop of that liquid gold.

Let the oven do the work:

Bake for 20–25 minutes, just until the cod flakes easily when you press it with a fork and the vegetables have softened and taken on golden edges. Don't overcook; the residual heat will keep things cooking even after it comes out.

The final flourish:

Remove from the oven, scatter fresh parsley over everything, and serve with lemon wedges on the side so people can squeeze more brightness over their plate if they want it.

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The first time my partner came home and smelled this baking, he asked what fancy restaurant I'd somehow brought into our kitchen. I let him wonder for just a moment before showing him how simple it all really was—that's when I knew this had become a keeper in our regular rotation. There's something deeply satisfying about proving that restaurant-quality food doesn't require complicated techniques or a grocery list as long as your arm.

Why One Tray Changes Everything

Cooking on a single baking tray might sound like a limitation, but it's actually a secret weapon in the kitchen. As the vegetables roast, they release their own juices and blend with the cod's marinade, creating this wonderful sauce right there on the pan that tastes like you spent hours building layers of flavor. The whole system becomes more than just the sum of its parts—everything plays together, getting better because of proximity.

The Art of Knowing Your Fish

Learning to cook fish well completely changed how I approach weeknight dinners. Cod is forgiving but not infinitely so; it wants a gentle hand and an attentive eye, not the high heat and long cooking times you'd give to chicken. If your fishmonger knows you and respects quality, that's where you build a real relationship—they'll save you the best fillets and give you honest advice about what came in that morning.

Serving and Pairing Wisdom

This dish is naturally elegant enough for company but casual enough for a Tuesday night, which is exactly why it's become such a staple in my kitchen. The vegetables provide enough substance that you don't really need a side, though a slice of good bread or some rice wouldn't hurt if you're particularly hungry. Think of this as a complete meal on one plate—beautiful, balanced, and ready in less time than it would take to order delivery.

• A crisp Sauvignon Blanc is the perfect companion, cutting through the richness and amplifying the lemon notes.
• If you want something heartier, serve over steamed rice or alongside crusty bread for soaking up every last bit of sauce.
• Leftovers actually taste wonderful cold the next day, making this a genius lunch option.

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This meal has become my answer to the question of how to eat well without making a production of it. There's freedom in simplicity, especially when it tastes this good.

Recipe Questions & Answers

→ How do I ensure the cod stays tender when baking?

Marinating the cod in olive oil, lemon juice, and herbs before baking helps keep the fillets moist and tender. Avoid overcooking by baking 20–25 minutes until the fish flakes easily.

→ Can I substitute other fish for cod?

Yes, haddock or halibut are excellent alternatives that work well with the same lemon-herb marinade and baking method.

→ What vegetables pair best with baked cod?

Bell peppers, zucchini, red onion, and cherry tomatoes provide a vibrant, flavorful accompaniment when roasted alongside the cod.

→ Is this dish suitable for gluten-free and low-carb diets?

Absolutely. This dish is naturally gluten-free and low in carbohydrates, focusing on wholesome fish and fresh vegetables.

→ How can I enhance the flavor of this dish?

Adding capers or olives to the baking tray introduces briny notes that complement the lemon and herbs beautifully.