Baked Cod Fish Fillet Dinner (Printable Version)
Tender cod baked with lemon, herbs, and roasted vegetables for a light 35-minute meal.
# What You'll Need:
→ Fish
01 - 4 cod fillets (about 5 oz each), skinless and boneless
02 - 2 tbsp olive oil
03 - 1 lemon, sliced
04 - 2 tbsp fresh parsley, chopped
05 - 1 tsp dried thyme
06 - 1 tsp dried oregano
07 - Salt and freshly ground black pepper, to taste
→ Vegetables
08 - 1 red bell pepper, sliced
09 - 1 yellow bell pepper, sliced
10 - 1 small red onion, thinly sliced
11 - 5 oz cherry tomatoes, halved
12 - 2 garlic cloves, minced
# How To Make It:
01 - Preheat the oven to 400°F. Line a baking tray with parchment paper or lightly grease a large baking dish.
02 - Arrange the bell peppers, red onion, cherry tomatoes, and garlic evenly on the tray. Drizzle with 1 tbsp olive oil, season with salt and pepper, and toss to coat.
03 - Place the cod fillets on top of the vegetables. Drizzle the remaining olive oil over the fish. Sprinkle with thyme, oregano, and half the parsley.
04 - Top each fillet with lemon slices. Season lightly with salt and pepper.
05 - Bake in the preheated oven for 18–20 minutes, or until the cod is opaque and flakes easily with a fork and the vegetables are tender.
06 - Remove from the oven, sprinkle with the remaining parsley, and serve immediately.
# Expert Advice:
01 -
- The cod stays incredibly moist while those roasted vegetables become sweet and concentrated
- Everything happens on one pan so cleanup is practically nonexistent
02 -
- Dont be tempted to move the fish around while baking, it needs to stay put to cook through properly
- The vegetables will release liquid as they roast, creating a natural sauce at the bottom of the pan
03 -
- Pat the cod fillets completely dry before seasoning for better browning and flavor adherence
- Let the fish rest for 2 minutes after baking so the juices redistribute