Baked Cod Lemon Herbs (Printable)
Tender cod fillets infused with lemon and herbs, served alongside roasted vegetables for a healthy dinner.
# What You Need:
→ Fish & Marinade
01 - 4 skinless, boneless cod fillets (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:
01 - Set the oven to 400°F (200°C) to preheat.
02 - Combine olive oil, lemon juice, minced garlic, oregano, thyme, salt, and black pepper in a small bowl and whisk together.
03 - Place the cod fillets in a shallow dish, pour the marinade over them, and turn gently to coat evenly. Set aside while preparing vegetables.
04 - Arrange bell peppers, zucchini, red onion, and cherry tomatoes on a large baking tray. Drizzle with olive oil, season with salt and pepper, and toss gently to coat.
05 - Push the vegetables toward the tray’s edges and place the marinated cod fillets in the center. Pour any remaining marinade over both fish and vegetables.
06 - Bake for 20 to 25 minutes until the cod flakes easily with a fork and the vegetables are tender.
07 - Remove from oven, sprinkle chopped parsley over the top, and serve with lemon wedges.
# Expert Advice:
01 -
- The fish stays impossibly tender and flakes apart like butter when you barely touch it with a fork.
- Everything cooks on one tray, which means minimal cleanup and maximum time to actually enjoy your meal.
- It's the kind of dish that makes people think you spent all day cooking when you really just threw it together.
02 -
- Don't skip the marinating step even if you're in a rush; those few minutes transform the fish from plain to memorable.
- Overcooked cod becomes dry and mealy, so set a timer and check early; fish continues cooking slightly after you pull it out.
- Cut your vegetables uniformly so they finish cooking at the same moment the fish does and nothing turns to mush.
03 -
- Pat your cod fillets dry with a paper towel before marinating so the lemon juice and oil actually coat them instead of sliding off moisture.
- If your oven runs hot, start checking at 18 minutes rather than waiting the full 25, since even two minutes of overcooking changes everything with delicate fish.