Baked Cod With Roasted Vegetables

My tiny apartment kitchen had one window that overlooked a brick wall, but the afternoon sun still managed to warm up the counter just right. I had grabbed these gorgeous cod fillets on impulse from the market, not quite sure what I'd do with them until I remembered how my grandmother used to roast everything on one sheet pan. The way the lemon perfumed the whole space as it baked made that cramped kitchen feel like a seaside bistro.

My sister was recovering from surgery and couldn't handle heavy meals, so I brought over a tray of this baked cod with roasted vegetables. She took one bite of those tender, lemon-scented peppers and actually teared up a little, saying it was the first thing that tasted like real food in weeks. Now whenever I make it, I think about how simple nourishment can feel like such a gift.

Ingredients

• 4 cod fillets (about 150 g each): Look for opaque, firm fillets that spring back when touched, and avoid any that smell fishy or have brown edges
• 1 red bell pepper and 1 yellow bell pepper: The mix of colors looks beautiful on the platter and each variety brings its own subtle sweetness to the dish
• 1 small red onion: Thinly slicing it instead of chopping helps it roast evenly and become almost sweet as it caramelizes
• 200 g cherry tomatoes: They burst in the oven creating their own sauce that mingles with the olive oil and lemon juices
• 1 zucchini, sliced: Don't slice it too thin or it'll disappear into the vegetables, about half-centimeter rounds work perfectly
• 3 cloves garlic, minced: Divide it between the fish and vegetables so the garlic flavor permeates every layer without overwhelming anything
• 2 tbsp extra virgin olive oil: This is the foundation of the Mediterranean flavors, so use the good stuff you'd drizzle on bread
• 1 lemon, sliced: The acidity cuts through the richness of the fish while the roasted lemon slices become surprisingly sweet
• 1 tsp dried oregano and 1 tsp dried thyme: These dried herbs actually bloom beautifully in the oven's heat, becoming more fragrant than fresh would in this long cook
• Salt and freshly ground black pepper: Be generous with both, as cod is quite mild and needs that seasoning to really sing
• 2 tbsp fresh parsley, chopped: Sprinkle this on at the very end for a bright, fresh contrast to the roasted vegetables

Instructions

Get your oven ready and prep the vegetables:

Preheat your oven to 200°C (400°F) and grab your largest baking dish, then arrange the sliced bell peppers, onion, cherry tomatoes, and zucchini in an even layer so everything has room to roast properly.

Season the vegetables first:

Drizzle 1 tablespoon of olive oil over everything, then toss with half of your garlic, oregano, thyme, salt, and pepper until all those colorful pieces are lightly coated.

Nestle in the cod fillets:

Place the cod fillets right on top of the seasoned vegetables, then drizzle the remaining olive oil over the fish and season with the rest of your garlic and herbs.

Add the lemon and bake:

Lay those lemon slices directly on top of each cod fillet and slide everything into the hot oven for about 20 to 25 minutes.

Finish and serve:

The fish is done when it flakes easily with a fork and the vegetables are tender and starting to brown at the edges, then sprinkle fresh parsley over everything and bring it to the table with extra lemon wedges.

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Last summer my neighbor caught me carrying the still-sizzling platter to my patio table and immediately asked what smelled so incredible. We ended up sharing dinner under the string lights, picking at the roasted vegetables long after the fish was gone, and now it's become our Friday tradition whenever the weather cooperates.

Choosing the Best Cod

I've learned through too many disappointing meals that not all cod is created equal, and the difference shows up immediately in the final dish. Look for fillets that were previously frozen rather than fresh, as flash-frozen fish often tastes better than fish that's been sitting in a display case for days. The fillets should have a translucent quality and feel firm to the touch, never mushy or leaving indentations when you press them.

Perfect Vegetable Pairings

While the bell peppers and zucchini are classic Mediterranean companions, I've discovered that adding artichoke hearts or even some baby spinach during the last 5 minutes creates such a beautiful color contrast. The key is choosing vegetables that won't release too much water and steam everything else, which is why I avoid mushrooms and stick to vegetables that hold their shape in high heat.

Make It Your Own

This recipe has become my go-to template for whatever looks fresh at the market, and that flexibility is what keeps it in our regular rotation. Sometimes it's capers and white wine, other times it's sun-dried tomatoes and a sprinkle of feta that gets crumbled over everything right before serving.

• Try adding a handful of pitted black olives over the vegetables before baking for that extra briny punch
• A splash of white wine over the vegetables creates a lovely sauce that mingles with the lemon juice
• Fresh basil leaves scattered on top at the very end add a sweet, anise-like brightness

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There's something deeply satisfying about a meal that looks impressive but comes together with such minimal effort, leaving you more time to enjoy the company around your table.

Recipe Questions & Answers

→ How do I know when the cod is fully cooked?

The cod is done when it flakes easily with a fork and appears opaque throughout. This typically takes 20-25 minutes at 200°C. Avoid overcooking to keep the fish moist and tender.

→ Can I prepare this dish ahead of time?

You can slice the vegetables and prepare the seasoning blend in advance. Store them separately in the refrigerator and assemble just before baking for best results.

→ What other white fish work well in this dish?

Haddock, pollock, halibut, or sea bass are excellent alternatives to cod. Choose firm white fish fillets of similar thickness for even cooking times.

→ How can I add more flavor to this dish?

Consider adding pitted black olives, capers, or sun-dried tomatoes before baking. A splash of white wine or a sprinkle of feta cheese after baking also enhances the Mediterranean profile.

→ What sides complement this baked cod?

Steamed potatoes, couscous, or crusty bread pair well to soak up the juices. A fresh green salad with lemon vinaigrette adds brightness to complete the meal.

→ Can I use frozen cod fillets?

Yes, thaw the frozen cod completely in the refrigerator before using. Pat the fillets dry with paper towels to remove excess moisture for better seasoning adherence.