Recipes
Baked Cod with Vegetables
2025-10-19
Cod is one of the most forgiving fish for roasting: its flesh is delicate but firm enough to hold together, and it turns out well without much fuss. A single sheet pan of fish and vegetables makes for a full dinner with barely any washing up afterward.
The one rule with cod is not to overcook it. As soon as the flesh has turned opaque all the way through and flakes apart easily with a fork, it’s done — a few extra minutes in the oven and the texture turns dry and stringy. That’s why the vegetables get a head start in the oven on their own, with the fish going in only for the second half of cooking, so both finish at roughly the same moment.
This is a forgiving recipe for whatever vegetables are in season — zucchini, bell pepper, tomato, and onion can be swapped partly for eggplant or broccoli without changing the method. A little lemon juice and olive oil are really all the sauce this needs; the fish and vegetables release enough of their own juices to keep everything moist without extra dressing. Serve it with boiled potatoes, rice, or just a piece of good bread to mop up the juices at the bottom of the pan.
Ingredients
- 700 g cod fillet
- 2 medium zucchini
- 2 bell peppers
- 250 g cherry or regular tomatoes
- 1 large onion
- 3 cloves garlic
- 3 tbsp olive oil
- 1 lemon
- 1 tsp dried oregano or Italian herb blend
- salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 200°C (400°F).
- Cut the zucchini, pepper, and onion into bite-sized pieces; leave cherry tomatoes whole or halve larger ones.
- Spread the vegetables on a parchment-lined baking sheet, drizzle with half the olive oil, season with salt and pepper, and toss to coat.
- Roast for 10-12 minutes, until the vegetables start to soften and lightly color.
- Pat the cod fillet dry with paper towel and season both sides with salt and pepper.
- Lay the fish on top of the partly roasted vegetables, drizzle with the remaining oil and the juice of half the lemon, then scatter over the oregano and minced garlic.
- Return to the oven for another 12-15 minutes, until the cod turns opaque and flakes easily with a fork.
- Serve right away with the remaining lemon cut into wedges.
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