Pin it This dish showcases tender cod fillets baked to perfection alongside a medley of roasted vegetables including bell peppers, zucchini, cherry tomatoes, and red onion. Enhanced with garlic, oregano, thyme, and fresh parsley, the flavors meld beautifully while lemon slices add a refreshing brightness. The preparation is straightforward and quick, making it perfect for a healthy, satisfying Mediterranean-inspired meal for four. Serve with your preferred side for a complete experience.
The first time I made this baked cod, I was rushing to get dinner on the table before guests arrived. I tossed everything onto one pan without much thought, but when I pulled it from the oven, the vegetables had caramelized into sweet bites and the fish was perfectly flaky. Sometimes the simplest meals surprise us the most.
Last summer, my sister sat at my kitchen island watching me arrange the vegetables and fish. She asked if there was some secret technique, but I told her the real secret is just letting the oven do all the work. We ate on the back porch with the windows open, and she admitted it was better than any restaurant version shes had.
Ingredients
- Cod fillets: Choose firm, opaque pieces that smell like the ocean, not fishy
- Bell peppers: Red and yellow bring sweetness that balances the mild fish
- Red onion: Thin slices melt down beautifully as they roast
- Cherry tomatoes: They burst in the oven creating little pockets of juice
- Zucchini: Sliced rounds hold their shape while soaking up all the flavors
- Garlic: Fresh minced cloves infuse every bite with aromatic warmth
- Extra virgin olive oil: This ties everything together and helps the vegetables caramelize
- Lemon: Bright slices cook atop the fish while extra wedges add acid at the table
- Dried oregano and thyme: Classic Mediterranean herbs that bloom in the heat
- Fresh parsley: Sprinkled at the end for color and a fresh finish
Instructions
- Preheat and prep:
- Heat your oven to 200°C with the rack positioned in the middle, giving yourself enough counter space to lay everything out before you start.
- Arrange the vegetables:
- Spread the bell peppers, onion, cherry tomatoes, and zucchini across your baking dish in an even layer so they roast at the same rate.
- Season the vegetables:
- Drizzle with half the olive oil and toss with half the garlic, oregano, thyme, salt, and pepper until every piece is lightly coated.
- Add the cod:
- Nestle the fillets on top of the vegetables, then drizzle with the remaining olive oil and season with the rest of the garlic and herbs.
- Top with lemon:
- Lay lemon slices directly over each piece of fish so they release their juices as everything bakes together.
- Bake until done:
- Slide the pan into the oven for 20 to 25 minutes until the fish flakes easily when pressed with a fork.
- Finish and serve:
- Sprinkle fresh parsley over the whole dish and bring extra lemon wedges to the table for anyone who wants an extra squeeze.
Pin it My neighbor asked for the recipe after smelling it through our open windows. I told her there was nothing to write down, just good ingredients and a hot oven. Now she makes it every Sunday and sends me photos of her version.
Choosing the Best Fish
Look for cod that is translucent when raw and opaque when cooked, avoiding any pieces that look milky or smell strong. The flesh should spring back when pressed gently.
Vegetable Variations
I have used eggplant, fennel, and even green beans when the mood strikes. Just keep the pieces roughly the same size so everything finishes cooking together.
Making It Your Own
Black olives, capers, or even a sprinkle of feta over the top during the last five minutes add wonderful tangy notes that complement the mild fish.
- Add a pinch of red pepper flakes if you like some heat
- Try fresh basil instead of parsley in the summer months
- Roast some baby potatoes on a separate rack for a heartier meal
Pin it This is the kind of meal that makes you feel like you are eating well without any fuss at all.
Recipe FAQs
- → What temperature is best for baking cod fillets?
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Bake cod fillets at 200°C (400°F) to ensure they cook evenly and remain tender without drying out.
- → Which vegetables complement baked cod well in this dish?
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Sliced bell peppers, zucchini, cherry tomatoes, and red onions roast beautifully and add both color and flavor.
- → How can I enhance the flavor of the baked cod and vegetables?
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Using minced garlic, dried oregano, thyme, and fresh parsley enhances the aroma and taste, while lemon slices add brightness.
- → Can I substitute cod with other types of fish?
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Firm white fish like haddock or pollock work well as alternatives, maintaining similar texture and cook time.
- → Are there easy side dishes to serve with this baked cod and vegetables?
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Steamed potatoes, rice, or a fresh green salad complement the flavors and make a balanced meal.
- → Is this dish suitable for gluten-free or low-carb diets?
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Yes, the ingredients and preparation are naturally gluten-free and low in carbohydrates, fitting those dietary needs.
