Baked Cod with Herbs (Printable)

Tender cod fillets baked with aromatic herbs and roasted vegetables for a flavorful, light main course.

# Ingredient List:

→ Fish

01 - 4 cod fillets (about 5 oz each), skinless and boneless

→ Vegetables

02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 small red onion, thinly sliced
05 - 7 oz cherry tomatoes, halved
06 - 1 zucchini, sliced

→ Aromatics & Seasoning

07 - 3 cloves garlic, minced
08 - 2 tbsp extra virgin olive oil
09 - 1 lemon, sliced (plus extra wedges for serving)
10 - 1 tsp dried oregano
11 - 1 tsp dried thyme
12 - Salt and freshly ground black pepper, to taste

→ Garnish

13 - 2 tbsp fresh parsley, chopped

# How to Make:

01 - Preheat the oven to 400°F.
02 - Arrange the sliced bell peppers, onion, cherry tomatoes, and zucchini evenly on a large baking dish or platter.
03 - Drizzle 1 tablespoon of olive oil over the vegetables. Season with half of the garlic, oregano, thyme, salt, and pepper. Toss to coat.
04 - Place the cod fillets on top of the vegetables. Drizzle the remaining olive oil over the fish and season with the rest of the garlic, oregano, thyme, salt, and pepper.
05 - Lay lemon slices over the cod fillets.
06 - Bake in the preheated oven for 20-25 minutes, or until the cod flakes easily with a fork and the vegetables are tender.
07 - Remove from the oven, sprinkle with fresh parsley, and serve immediately with extra lemon wedges.

# Helpful Tips:

01 -
  • Everything cooks on one pan so cleanup takes about two minutes flat
  • The roasted vegetables become sweet and tender while the fish stays moist
  • Its one of those meals that looks impressive but requires almost zero effort
02 -
  • Overcooking cod makes it dry and tough, so pull it from the oven as soon as it flakes
  • Crowding the pan steams the vegetables instead of roasting them, so give everything some room
  • Lemon wedges at the table make a huge difference, so do not skip this final touch
03 -
  • Pat the fish dry before seasoning so the olive oil and herbs stick properly
  • Let the dish rest for five minutes after baking so the juices settle

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