Lemon Herb Baked Cod with Roasted Veggies

Name: Lemon Herb Baked Cod with Roasted Veggies
Prep time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 600 g cod fillet (4 fillets, about 150g each, patted dry); 3 tbsp olive oil (divided, 2 tbsp for vegetables, 1 tbsp for fish drizzle); 2 pcs lemon (1 juiced (about 3 tbsp), 1 sliced into thin rounds); 4 pcs garlic (cloves, minced); 1 tsp dried oregano; 1 tsp dried thyme; 1 pinch smoked paprika; 0.5 tsp salt (divided, half for marinade and half for vegetables); 1 pinch black pepper; 2 pcs zucchini (medium, sliced into half-moons); 2 pcs bell pepper (red and yellow, seeded and cut into chunks); 1 pcs red onion (medium, cut into wedges); 200 g cherry tomato (halved); 2 tbsp parsley (fresh, chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

Flaky, tender cod fillets baked with a bright lemon-herb marinade, paired with caramelized roasted vegetables that cook on the same sheet pan. A light, wholesome dinner that comes together with minimal effort and delivers clean, fresh flavors in every bite.

PREP

15m

COOK

SERVES

1 PIECE

293 cal

SERVINGS

METHOD · 5 STEPS

prep · ~10 min
Preheat oven and prep the vegetables.
1.Preheat oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper.
2.On the sheet pan, toss zucchini, bell peppers, red onion wedges, and cherry tomatoes with 2 tbsp olive oil and half the salt.
3.Spread vegetables in an even single layer, leaving 4 spaces for the cod fillets.
TIPDon't overcrowd the pan — vegetables need space to roast, not steam.
prep · ~2 min
Make the lemon-herb marinade.
1.In a small bowl, whisk together lemon juice, 1 tbsp olive oil, minced garlic, oregano, thyme, smoked paprika, remaining salt, and black pepper.
assemble · ~3 min
Season the cod and arrange on the pan.
1.Pat cod fillets completely dry with paper towels.
2.Spoon the lemon-herb mixture evenly over all 4 fillets.
3.Place each fillet in one of the open spaces on the sheet pan.
4.Lay lemon slices on top of each fillet and scatter any extra around the vegetables.
TIPDrying the fish helps the herb paste cling and promotes even baking.
bake · ~25 min
Bake until fish is flaky and vegetables are tender.
Place the sheet pan in the preheated oven and roast everything together for 22 to 25 minutes. The cod is done when it flakes easily with a fork and reaches an internal temperature of 145°F. Vegetables should be tender with lightly charred edges.
TIPIf vegetables need more browning, switch to broil for the last 2 minutes — watch closely so the garlic doesn't burn.
garnish
Garnish with fresh parsley and serve hot.
Remove the pan from the oven. Sprinkle chopped parsley over the fish and vegetables. Serve each fillet with a generous portion of roasted veggies, spooning any pan juices over the top.
TIPA final squeeze of fresh lemon right before serving brightens all the flavors.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the cod fillets completely dry before applying the herb marinade for better flavor adhesion.
2
Arrange the vegetables in a single layer with space around each piece to encourage caramelization.
3
Use an instant-read thermometer to check cod doneness at 145°F (63°C) for perfect flakiness.
4
If your oven runs cool, preheat an extra 10 minutes to ensure the high heat needed for roasting.
5
For extra char on the veggies, switch to broil for the final 2 minutes and watch closely.
6
Leftover cod keeps in the fridge for up to 2 days; reheat gently in a low oven to avoid drying.

RECIPE VARIATIONS