Baked Cod with Lemon Herbs

There's something about the smell of lemon and garlic hitting a hot oven that makes everything feel Mediterranean, even on an ordinary Tuesday evening in my kitchen. My neighbor Maria brought over this baked cod recipe years ago, and I remember being skeptical—how could something so simple taste this good? But that first bite changed my mind completely, the fish so tender it practically dissolved, the herbs doing all the talking.

I made this for my parents the first time they visited my apartment, and my dad—who usually picks at fish—went back for seconds and thirds. My mom kept asking me what I'd done differently, and I realized then that sometimes the best dishes are the ones that feel effortless but taste like you've been cooking all day.

Ingredients

• Cod fillets: Look for fillets that are roughly the same thickness so they cook evenly; thinner spots will be done before thicker ones, leaving you with dry patches.
• Olive oil: Use a decent quality oil here since it's doing most of the flavor work alongside the lemon and garlic.
• Fresh lemon juice: Bottled juice tastes flat in comparison; squeeze it fresh and you'll notice the difference immediately.
• Garlic: Mince it fine so it distributes through the oil and doesn't leave sharp bites in every forkful.
• Oregano and thyme: Dried herbs are perfect here; they hold their flavor through the heat without becoming bitter like fresh herbs sometimes do.
• Bell peppers and zucchini: Cut them into similar-sized pieces so everything finishes roasting at the same time.
• Cherry tomatoes: These burst slightly as they roast, creating little pockets of sweetness that balance the herb flavors.
• Fresh parsley: This is your last-minute brightness, so don't skip it or add it too early when everything's still hot.

Instructions

Heat your oven and build the marinade:

Get the oven to 200°C while you whisk together olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper in a small bowl. The mixture should smell immediately fragrant, almost peppery from the fresh herbs.

Coat the cod gently:

Place fillets in a shallow dish and pour the marinade over them, turning carefully so both sides get coated without the fish falling apart. You're looking for the fillets to absorb flavor while the vegetables cook, so don't stress if the marinade seems light—it does the job.

Arrange and season your vegetables:

Toss bell peppers, zucchini, red onion, and cherry tomatoes with olive oil, salt, and pepper on a large baking tray. Spread them out so they have room to roast rather than steam, leaving space in the center for the fish.

Bring it all together:

Push the vegetables to the sides of the tray and nestle the marinated cod in the center. Pour any remaining marinade over everything, which will baste the vegetables and keep the fish moist.

Bake until flaky:

Slide the tray into the oven for 20 to 25 minutes; you'll know it's done when the cod flakes easily with a fork and the vegetable edges are just beginning to char. The kitchen will smell incredible by minute 15.

Finish and serve:

Pull everything out, let it rest for just a minute, then scatter fresh parsley over the top and squeeze lemon wedges over each portion. The bright green and yellow make it look restaurant-quality despite the simplicity.

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I've learned that this dish is perfect for the moment when someone you care about isn't sure they like fish, because it converts skeptics faster than anything else I've made. There's something about seeing someone taste it for the first time, then look surprised, that never gets old.

Why This Mediterranean Combination Works

The Mediterranean approach to fish is all about letting the fish taste like fish while the herbs, lemon, and vegetables create harmony rather than competition. This means no heavy sauces or complicated techniques that would mask the delicate flavor of the cod. The garlic and olive oil act like bridges, connecting all the flavors without overwhelming anything, and the vegetables provide color, texture, and substance that makes the plate feel complete.

Making It Ahead and Reheating

You can prep everything the night before: make the marinade, slice all the vegetables, and store them separately in containers, then assemble and bake when you're ready to eat. Leftovers keep for two days in the fridge and reheat gently in a 150°C oven for about 10 minutes with a splash of water to prevent the fish from drying out. Cold leftovers are honestly delicious too if you're the type to eat fish straight from the fridge.

Swaps and Variations to Keep It Fresh

Halibut or haddock work beautifully here if cod isn't available, though halibut will be slightly more delicate and haddock slightly more robust. You can add capers or pitted olives scattered across the tray about five minutes before everything is done, or stir a handful of spinach into the vegetables at the last minute. Try adding fennel slices, asparagus spears, or even thin slices of eggplant if you want to experiment with what roasts alongside the fish.

• Crisp white wine like Sauvignon Blanc or Pinot Grigio is the natural pairing, but honestly, sparkling water with lemon works great too.
• Serve with crusty bread to soak up the lemony, garlicky oil at the bottom of the tray, or with steamed rice for something more filling.
• If you have fresh basil on hand, toss it in at the very end instead of or alongside the parsley for a completely different but equally delicious flavor.

Save

This recipe has become my go-to for nights when I want to feel like I've done something special in the kitchen without spending hours doing it. It's the kind of meal that makes everyone happy, whether they're a fish person or not.

Recipe FAQs

→ What type of fish works best for this dish?

Skinless, boneless cod fillets are ideal due to their mild flavor and flaky texture that absorbs the marinade well.

→ Can I substitute the vegetables used in this dish?

Yes, vegetables like asparagus, green beans, or eggplant can be substituted or added based on personal preference.

→ How can I ensure the cod stays moist during baking?

Marinate the fillets in the lemon, garlic, and herb mixture and avoid overbaking. The vegetables surrounding the fish also help retain moisture.

→ Is there a way to add more depth of flavor?

Adding capers or olives before baking introduces a briny complexity that complements the citrus and herbs.

→ What sides pair well with this cod and vegetable dish?

Steamed rice or crusty bread work well to balance flavors and add heartiness to the meal.