Baked Cod with Roasted Vegetables
Tender baked cod with a medley of roasted vegetables, seasoned to perfection.
15 mins
Prep Time
20 mins
Cook Time
2
Servings
Ingredients
- 2 cod fillets (about 6 oz each)
- 1 cup cherry tomatoes
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 small red onion, sliced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and black pepper to taste
- 1 lemon, sliced
Nutrition Facts
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Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Prepare the vegetables: In a large bowl, combine cherry tomatoes, zucchini, red bell pepper, and red onion. Add minced garlic, 1 tbsp olive oil, thyme, oregano, salt, and black pepper. Toss well to coat.
Spread the vegetables evenly on the prepared baking sheet. Roast in the preheated oven for 10 minutes.
While the vegetables roast, prepare the cod: Pat the cod fillets dry with paper towels. Drizzle with the remaining 1 tbsp olive oil and season with salt and black pepper.
After 10 minutes, remove the baking sheet from the oven. Push the vegetables to the sides and place the cod fillets in the center. Add lemon slices on top of the cod.
Return the baking sheet to the oven and bake for another 10-12 minutes, or until the cod is opaque and flakes easily with a fork.
Serve immediately, garnished with fresh herbs if desired.
Chef's Tips
- Freshness Check: Ensure the cod is fresh by checking for a mild, ocean-like smell and firm texture.
- Vegetable Variations: Feel free to swap or add other vegetables like carrots, broccoli, or asparagus.
- Herb Substitutes: Fresh herbs like parsley or dill can be used instead of dried herbs for a brighter flavor.
- Don't Overcook: Cod cooks quickly; avoid overcooking to keep it tender and moist.
- Serving Suggestion: Pair with a side of quinoa or crusty bread for a complete meal.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to avoid drying out the fish.
