Baked Cod with Lemon Herbs (Print)
Tender cod fillets baked with lemon, garlic, herbs, and served with roasted vegetables.
# What You Need:
→ Fish & Marinade
01 - 4 cod fillets, skinless and boneless (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 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 salt
16 - ¼ teaspoon black pepper
→ Garnish
17 - 2 tablespoons fresh parsley, chopped
18 - Lemon wedges, for serving
# How to Make:
01 - Set the oven temperature to 400°F and allow it to reach temperature.
02 - Combine olive oil, lemon juice, minced garlic, oregano, thyme, salt, and black pepper in a small bowl.
03 - Place cod fillets in a shallow dish and coat evenly with the marinade. Let them marinate while preparing the vegetables.
04 - On a large baking tray, spread sliced bell peppers, zucchini, red onion, and halved cherry tomatoes. Drizzle with olive oil, season with salt and pepper, and toss gently to coat.
05 - Push vegetables to the edges of the tray and place the marinated cod fillets in the center. Pour any leftover marinade over both fish and vegetables.
06 - Cook in the preheated oven for 20 to 25 minutes, until the cod flakes easily with a fork and vegetables are tender.
07 - Remove from the oven, sprinkle with fresh parsley, and serve alongside lemon wedges.
# Expert Advice:
01 -
- The cod cooks so gently with its own marinade that it stays buttery and moist, never tough or dry.
- Everything happens on one tray, which means minimal cleanup and maximum flavor—the vegetables soak up all those pan juices.
- It's ready in under 45 minutes but tastes like you've been cooking all afternoon.
02 -
- Don't skip marinating the fish, even for just a few minutes—that's when the lemon and garlic actually start to infuse, not just sit on top.
- Check the thickest part of the cod fillet by pressing gently with a fork; if it flakes easily and looks opaque, it's done—overcooked cod becomes rubbery and disappointing.
03 -
- If you can find capers or Kalamata olives, scatter them on the tray in the last few minutes of cooking—they add a briny complexity that takes this from simple to sophisticated.
- Don't be afraid to season the vegetables separately from the fish; they need slightly more salt because they'll roast longer and some flavor will concentrate.