Save to Pinterest I stumbled onto this recipe on a Tuesday night when I had twenty minutes, a package of cod I forgot was in the fridge, and zero interest in doing dishes. The tray came out of the oven smelling like a Greek island I've never visited, and I ate standing at the counter with a fork and a hunk of bread. It's become my go-to whenever I want something that tastes deliberate but requires almost no thought.
The first time I made this for friends, I panicked because I forgot to buy capers and threw in some chopped green olives instead. No one noticed, and one person asked for the recipe twice. I've learned that this dish doesn't demand perfection, it rewards whatever you have on hand and a hot oven.
Ingredients
- Cod fillets: Mild and flaky, cod soaks up the Mediterranean flavors without fighting them, look for fillets that are similar in thickness so they cook evenly.
- Cherry tomatoes: These little bursts of sweetness turn jammy in the oven and create most of the sauce, halving them speeds up the process.
- Red onion: Sliced thin, it softens and sweetens as it roasts, adding a subtle depth without overpowering the fish.
- Zucchini: Optional but lovely for adding a bit of heft and soaking up the pan juices, slice it thin so it cooks in the same time as the tomatoes.
- Kalamata olives: Their briny punch balances the sweetness of the tomatoes and makes the whole tray taste more alive.
- Garlic: Thinly sliced so it gets golden and fragrant without burning, it weaves through every bite.
- Capers: Tiny flavor bombs that add tang and a pop of salt, rinse them well to avoid overwhelming brininess.
- Extra virgin olive oil: Use something you'd happily dip bread into, it carries the herbs and lemon across everything.
- Lemon: Both zest and juice, the zest goes on before baking for perfume, the juice after for brightness.
- Oregano and thyme: Dried works beautifully here and tastes like sunshine without any fussiness.
- Fresh parsley: A handful chopped at the end makes it look and taste like you tried harder than you did.
Instructions
- Preheat and prep:
- Set your oven to 200°C (400°F) and line a large baking tray with parchment paper. This one step will save you from scrubbing stuck-on tomato skins later.
- Build the vegetable base:
- Scatter the halved cherry tomatoes, sliced red onion, zucchini, olives, garlic, and capers across the tray. Drizzle with half the olive oil, sprinkle with oregano, thyme, salt, and pepper, then toss everything with your hands so it's evenly coated.
- Nestle the fish:
- Tuck the cod fillets into the vegetable mixture, leaving a little space around each one. Drizzle the remaining olive oil over the fish, add the lemon zest, season with salt and pepper, and squeeze half the lemon juice over the entire tray.
- Bake until tender:
- Slide the tray into the oven and bake for 18 to 20 minutes, until the cod is opaque and flakes easily with a fork and the vegetables have softened and started to caramelize at the edges. The tomatoes should be bursting and the kitchen should smell incredible.
- Finish and serve:
- Remove from the oven, drizzle with the remaining lemon juice, and scatter fresh parsley over the top. Serve immediately with bread, quinoa, or roasted potatoes to catch all the juices.
Save to Pinterest I made this on a night when I was too tired to talk and just wanted to sit quietly with something warm. The lemon and olives tasted bright and alive, and I realized that simple food, done with a little care, can feel like the best kind of company.
Swaps and Substitutions
If you can't find cod, haddock or halibut work beautifully, just keep an eye on thicker fillets as they may need an extra few minutes. You can swap Kalamata olives for green olives or even skip them and add extra capers for that salty bite. Fresh thyme or oregano can replace dried, use about three times as much and add it halfway through baking so it doesn't burn.
What to Serve Alongside
This dish begs for something to soak up the pan juices, crusty bread is my favorite, but fluffy couscous, roasted baby potatoes, or a simple arugula salad with lemon vinaigrette all work. If you want to stretch it for more people, add a side of white beans dressed with olive oil and garlic.
Make It Your Own
This recipe is forgiving and loves improvisation. If you like heat, scatter red pepper flakes over the vegetables before baking. A handful of spinach or kale tossed onto the tray in the last five minutes wilts beautifully and adds color. For a richer finish, crumble a little feta over the top right before serving.
- Try adding thinly sliced fennel for a hint of anise sweetness.
- A splash of white wine over the vegetables before baking deepens the flavor.
- Leftover fish and vegetables make an excellent next-day grain bowl or pasta toss.
Save to Pinterest This is the kind of recipe that makes you look like you know what you're doing, even when you're winging it. I hope it becomes one of those dishes you turn to when you need something easy, bright, and a little bit special.
Recipe Questions & Answers
- → What type of fish works best for this dish?
Firm white fish like cod, haddock, or halibut hold up well when baked on a tray and absorb flavors beautifully.
- → Can I add other vegetables to the tray?
Yes, zucchini is optional and adds texture. Feel free to include other quick-roasting vegetables like bell peppers or asparagus.
- → How can I enhance the flavor further?
Adding red pepper flakes before baking adds a subtle heat that complements the Mediterranean herbs and olives.
- → What is the recommended oven temperature and time?
Bake at 200°C (400°F) for about 18-20 minutes until the fish is opaque and vegetables are caramelized.
- → What sides pair well with this dish?
Serve with crusty bread, quinoa, or steamed potatoes to soak up the flavorful juices.