One-Tray Baked Cod (Printable)

Baked cod fillets with cherry tomatoes, olives, and herbs, cooked together for a flavorful meal.

# What You Need:

→ Fish

01 - 4 cod fillets, skinless and boneless, approximately 5.3 oz each

→ Vegetables

02 - 2 cups cherry tomatoes, halved
03 - 1 small red onion, thinly sliced
04 - 1 medium zucchini, sliced (optional)

→ Olives & Aromatics

05 - 2/3 cup pitted Kalamata olives, halved
06 - 2 cloves garlic, finely sliced
07 - 2 tbsp capers, rinsed and drained (optional)

→ Herbs & Seasonings

08 - 2 tbsp extra virgin olive oil
09 - 1 lemon, zested and juiced
10 - 1 tsp dried oregano
11 - 1/2 tsp dried thyme
12 - Sea salt, to taste
13 - Freshly ground black pepper, to taste
14 - Fresh parsley, chopped, for garnish

# How To Make It:

01 - Preheat the oven to 400°F. Line a large baking tray with parchment paper to facilitate easy cleanup.
02 - Place cherry tomatoes, red onion, optional zucchini, olives, garlic, and capers evenly on the prepared tray. Drizzle with half of the olive oil, then season with dried oregano, thyme, salt, and freshly ground black pepper. Toss gently to combine ingredients evenly.
03 - Nestle the cod fillets among the vegetable mixture. Drizzle with the remaining olive oil, sprinkle lemon zest over the fish, and season with additional salt and pepper. Squeeze half of the lemon juice evenly over the entire dish.
04 - Bake in the preheated oven for 18 to 20 minutes, or until the cod becomes opaque and flakes easily with a fork, and vegetables are tender with slight caramelization.
05 - Remove from the oven, drizzle with the remaining lemon juice, and garnish with freshly chopped parsley. Serve immediately.

# Expert Hints:

01 -
  • Everything cooks together on one tray, so there's no juggling pans or timing anxiety.
  • The tomatoes burst and mingle with olive brine and lemon, creating a sauce you'll want to soak up with anything nearby.
  • It feels fancy enough for company but forgiving enough for a solo weeknight dinner in your pajamas.
02 -
  • Don't skip the parchment paper, it's the difference between a five-second cleanup and a ten-minute scrub session.
  • If your cod fillets are uneven in thickness, fold the thinner ends under themselves so everything cooks at the same rate.
  • Add the lemon juice after baking, not before, or it can turn the fish texture a little rubbery.
03 -
  • Let the fish sit at room temperature for ten minutes before baking so it cooks more evenly and stays tender.
  • If your tomatoes aren't very sweet, add a small pinch of sugar to the vegetables before roasting to balance the acidity.
  • Use the widest tray you have so everything has room to roast instead of steam, crowding leads to soggy vegetables.
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