Baked Cod with Vegetables

The first time I made this baked cod, my kitchen smelled like a seaside restaurant in the middle of a Tuesday afternoon. I had picked up these beautiful fillets on a whim and ended up roasting them with whatever vegetables I had in my crisper drawer. Now it is the kind of dinner I turn to when I want something that feels special but does not require any real effort.

Last summer my sister came over for dinner and I threw this together at the last minute. She kept asking what restaurant I ordered it from and could not believe I had just tossed it in the oven. That is the magic of this dish, simple ingredients coming together to taste like something much more complicated.

Ingredients

• 4 cod fillets: These mild white fish fillets are the perfect canvas for Mediterranean flavors and stay tender when baked
• Red and yellow bell peppers: They add sweetness and vibrant color that balances the mild fish
• Red onion: Thinly sliced it mellows beautifully in the oven and adds a subtle savory note
• Cherry tomatoes: These burst during roasting creating little pockets of juicy sweetness throughout the dish
• Zucchini: Sliced thin it roasts alongside the fish absorbing all the Mediterranean seasonings
• Garlic: Freshly minced garlic infuses both the fish and vegetables with aromatic depth
• Extra virgin olive oil: This ties everything together and helps the vegetables roast to perfection
• Lemon: Slices laid over the fish keep it moist while adding bright acidity
• Dried oregano and thyme: These classic Mediterranean herbs evoke that sunny coastal flavor
• Fresh parsley: Sprinkled at the end it adds a fresh pop of color and herbal brightness

Instructions

Get your oven ready:

Preheat your oven to 200°C (400°F) so it is hot and ready when you need it

Prep the vegetable bed:

Arrange your sliced bell peppers onion cherry tomatoes and zucchini evenly across a large baking dish creating a colorful base for the fish

Season the vegetables:

Drizzle half the olive oil over the vegetables then toss with half the garlic oregano thyme salt and pepper until everything is lightly coated

Place the cod on top:

Lay your cod fillets directly over the seasoned vegetables letting them rest on that flavorful bed

Add the finishing touches:

Drizzle the remaining olive oil over the fish season with the rest of the garlic and herbs and arrange lemon slices prettily on top of each fillet

Bake until perfect:

Slide the dish into the oven for 20 to 25 minutes until the cod flakes easily when tested with a fork

Finish and serve:

Sprinkle the fresh parsley over everything and bring the whole beautiful platter to the table with extra lemon wedges on the side

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This recipe has become my go-to when friends drop by unexpectedly because it never fails to impress. Something about that combination of tender fish and roasted vegetables just makes people feel taken care of and well fed.

Making It Your Own

I have learned that this recipe is incredibly forgiving and adaptable. Sometimes I add black olives or capers for a briny punch or throw in some artichoke hearts if I have them in the pantry. The basic formula of fish plus roasted vegetables plus Mediterranean seasonings works every time.

What To Serve With It

While this dish is complete on its own I love serving it with something to soak up all those delicious pan juices. Steamed potatoes work beautifully or sometimes I just make some quick couscous or rice. A simple green salad with a lemon vinaigrette on the side is always welcome too.

Storage And Reheating

The truth is that this cod is best eaten fresh the same day it is made because the texture of fish changes after refrigerating. That said I have eaten leftovers for lunch the next day and they are still quite tasty. Just reheat gently so you do not dry out the fish.

• Store any leftovers in an airtight container in the refrigerator for up to 2 days
• Reheat in a low oven or eat cold flaked over a salad
• The vegetables actually taste great at room temperature

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There is something deeply satisfying about a dinner that looks this beautiful and tastes this fresh while being so incredibly simple to make.

Recipe FAQs

→ 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. The internal temperature should reach 63°C (145°F). Avoid overcooking, as cod can become dry quickly.

→ Can I prepare this dish ahead of time?

You can slice the vegetables and season them up to 4 hours in advance, storing them in the refrigerator. However, it's best to assemble and bake just before serving for optimal texture and flavor.

→ What other white fish work well in this dish?

Haddock, pollock, halibut, sea bass, or tilapia are excellent substitutes for cod. Choose firm, mild white fillets that can withstand the 20-25 minute baking time without falling apart.

→ Should I cover the dish while baking?

No, baking uncovered allows the vegetables to roast and caramelize properly while the cod cooks through. Covering would steam the ingredients instead of creating those delicious roasted flavors.

→ How can I add more Mediterranean flavors?

Scatter pitted black olives, capers, or artichoke hearts over the vegetables. Add a sprinkle of dried basil or rosemary, or finish with a drizzle of high-quality olive oil before serving.

→ Is this suitable for meal prep?

Yes, this dish reheats well. Store portions in airtight containers for up to 3 days. Reheat gently in the microwave or at 180°C (350°F) until warmed through to maintain the cod's texture.