Baked Cod Fish Fillet Dinner (Printable)
Tender baked cod with lemon, herbs, and roasted vegetables for a healthy weeknight dinner.
# 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
# Directions:
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.
# Cooking Tips:
01 -
- Everything cooks on one tray so cleanup consists of exactly one piece of parchment paper
- The cod stays impossibly tender while the vegetables turn sweet and concentrated in the oven
02 -
- Fish continues cooking after it leaves the oven, so pull it when it is just barely opaque throughout
- overcrowding the tray will steam the vegetables instead of roasting them, so use two pans if needed
03 -
- Pat the fish completely dry before seasoning so the herbs actually stick instead of sliding off
- If your vegetables are not done when the fish is ready, just remove the cod and keep roasting the veggies for five more minutes