Baked Cod with Lemon Herbs (Printable)
Tender cod fillets baked with lemon, garlic, herbs, and roasted vegetables for a vibrant meal.
# What You'll 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 Steps:
01 - Set the oven to 400°F to prepare for baking.
02 - Combine olive oil, lemon juice, minced garlic, oregano, thyme, sea salt, and black pepper in a small bowl.
03 - Place cod fillets in a shallow dish, pour marinade over them, turning to coat evenly. Allow to marinate 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, and toss gently to coat.
05 - Push vegetables to the sides of the tray. Place marinated cod fillets in the center, pouring any remaining marinade over fish and vegetables.
06 - Bake for 20 to 25 minutes, until cod flakes easily with a fork and vegetables are tender.
07 - Remove from oven, sprinkle with fresh parsley, and serve with lemon wedges.
# Expert Pointers:
01 -
- The whole meal comes together on one tray, which means minimal cleanup and maximum time with whoever you're feeding.
- Cod becomes silky and forgiving when baked this way, almost impossible to overcook if you pay attention to that fork test.
- The vegetables roast in the same pan, soaking up all the garlicky, lemony goodness that drips from the fish.
02 -
- Don't overcrowd the pan; if your tray is too small, use two or cook in batches, because vegetables that steam instead of roast will taste completely different.
- Check the fish at 20 minutes because every oven runs differently, and overcooked cod becomes mealy and disappointing no matter how perfect your marinade was.
03 -
- Pat the cod fillets dry with paper towels before marinating so the herbs and oil stick instead of sliding off moisture.
- If your vegetables are particularly large, cut them smaller so they finish roasting at the same time as the fish rather than leaving you with raw centers.