Baked Cod Vegetable Supper (Printable)

Tender cod fillets baked with vegetables and herbs, delivering a light and flavorful supper.

# What You'll Need:

→ Fish

01 - 4 cod fillets (about 5 ounces each), skinless and boneless

→ Vegetables

02 - 1 small red onion, thinly sliced
03 - 1 red bell pepper, sliced
04 - 1 yellow bell pepper, sliced
05 - 7 ounces cherry tomatoes, halved
06 - 3.5 ounces baby spinach

→ Herbs & Aromatics

07 - 2 cloves garlic, minced
08 - Zest and juice of 1 lemon
09 - 2 tablespoons fresh parsley, chopped

→ Seasonings

10 - 2 tablespoons olive oil
11 - 1/2 teaspoon sea salt
12 - 1/4 teaspoon freshly ground black pepper
13 - 1/2 teaspoon dried oregano

→ Optional

14 - Lemon wedges, for serving

# How-To Steps:

01 - Preheat the oven to 400°F.
02 - Drizzle 1 tablespoon olive oil in a large baking dish.
03 - Arrange red onion, bell peppers, cherry tomatoes, and spinach in the baking dish. Sprinkle half the salt, pepper, and oregano over the vegetables.
04 - Lay cod fillets on top of the vegetables. Drizzle remaining olive oil, lemon juice, and lemon zest over the fish. Season the fillets with garlic, remaining salt, pepper, oregano, and half the parsley.
05 - Cover the dish loosely with foil and bake for 15 minutes.
06 - Remove the foil and bake for an additional 5 minutes, or until the cod flakes easily with a fork and vegetables are tender.
07 - Garnish with the remaining parsley and serve with lemon wedges.

# Expert Suggestions:

01 -
  • The cod stays impossibly tender while roasting directly on the vegetables
  • Everything cooks in one dish so cleanup is practically nonexistent
  • The lemon and garlic create a bright Mediterranean flavor that feels special
02 -
  • Overbaking makes cod dry quickly so check at the 20 minute mark
  • The vegetables release moisture as they cook which keeps the fish naturally tender
  • Let the dish rest 5 minutes before serving so the flavors settle together
03 -
  • Pat the cod completely dry before seasoning so the olive oil and lemon cling to the fish
  • Room temperature vegetables roast more evenly than cold ones from the refrigerator

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