Baked Cod Fillet Dinner

The first time I made this baked cod, my kitchen filled with that incredible roasted lemon and herb scent that makes everyone pause what they are doing. It was a Tuesday after a chaotic day, and I needed something that felt like actual food without hours of effort. This recipe delivered exactly that, and the way the vegetables practically caramelize underneath the fish is pure kitchen magic.

I served this to my sister who swears she does not like fish, and she went back for seconds. The lemon slices roast right on top of the cod, infusing it with this bright citrus flavor that cuts through the natural richness. Now she texts me every time she makes it, usually adding her own twist with whatever vegetables she has in the crisper drawer.

Ingredients

• 4 cod fillets: Choose pieces that are roughly the same thickness so they cook evenly, and pat them completely dry before seasoning
• 2 tbsp olive oil: Divide this between the vegetables and the fish, using a brush or your hands to coat everything evenly
• 1 lemon: Thin slices are crucial here because they roast down and become almost candy-like on top of the fish
• 2 tbsp fresh parsley: Add half before baking and save the rest for that final fresh pop of color and flavor
• 1 tsp dried thyme and oregano: These Mediterranean herbs pair perfectly with cod, but fresh versions work beautifully too
• Salt and black pepper: Season generously since cod is mild and needs the enhancement
• Red and yellow bell peppers: The mix of colors makes the dish stunning and the sweetness balances the savory fish
• 1 small red onion: Thin slices become sweet and tender in the oven, almost jam-like
• 150 g cherry tomatoes: They burst and create their own juices, mixing with the olive oil for an instant sauce
• 2 garlic cloves: Minced fine so they roast into sweetness rather than burning

Instructions

Preheat your oven:

Get it to 200°C with the rack in the middle position, and line a baking tray with parchment for the easiest cleanup ever

Prep the vegetables:

Toss the sliced peppers, onion, tomatoes, and garlic with half the olive oil and some seasoning right on the tray

Position the cod:

Lay the fillets directly on top of the vegetable bed so they catch all those roasting juices as they cook

Season the fish:

Drizzle with remaining oil, sprinkle the herbs and half the parsley, then tuck lemon slices over each piece

Bake until perfect:

Let it cook for 18 to 20 minutes until the cod flakes easily and the vegetables are soft and golden at the edges

Finish and serve:

Scatter the remaining parsley on top and bring the whole tray to the table because it looks gorgeous

Save

This recipe has become my go-to when friends drop by unexpectedly because it looks impressive but requires almost zero active cooking time. I love how the lemon slices become translucent and the tomatoes burst, creating these little pockets of brightness in every bite. It is the kind of dinner that makes you feel accomplished without actually trying that hard.

Making It Your Own

While cod is perfect here, I have made this with haddock, tilapia, and even sea bass with excellent results. The key is adjusting the cooking time since thinner fillets will cook faster. Sometimes I add olives or capers to the vegetable bed for a briny kick that reminds me of meals I have had in coastal towns.

Serving Ideas

This dish is substantial enough to stand alone, but I often serve it with steamed rice or roasted potatoes to soak up all those pan juices. During summer, a crisp green salad with a vinaigrette cuts through the richness beautifully. In colder months, some crusty bread for dipping is absolutely essential.

Meal Prep Success

This recipe reheats surprisingly well, though the texture of the cod is best when fresh. I recommend storing leftovers in the refrigerator and reheating gently in a low oven. The vegetables actually develop deeper flavors overnight, making it an excellent make-ahead lunch option.

• Store in an airtight container for up to 2 days
• Reheat at 160°C until just warmed through
• Squeeze fresh lemon over leftovers to brighten the flavors

Save

There is something deeply satisfying about a dinner that comes together this simply yet tastes this complex. It is the kind of meal that reminds me why cooking at home feels so good.

Recipe FAQs

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

The cod is ready when it turns completely opaque and flakes easily with gentle pressure from a fork. This typically takes 18-20 minutes at 200°C. Avoid overcooking, as the fish will become dry and less tender.

→ Can I use frozen cod fillets instead of fresh?

Yes, frozen cod works perfectly for this dish. Thaw the fillets completely in the refrigerator overnight and pat them dry with paper towels before seasoning and baking to remove excess moisture.

→ What vegetables work best in this baked dinner?

Bell peppers, cherry tomatoes, and red onion are ideal because they roast beautifully alongside the fish. You can also add zucchini slices, asparagus, or baby potatoes, adjusting the cooking time as needed for harder vegetables.

→ How can I add more flavor to this mild fish?

Add minced garlic directly onto the fillets, sprinkle with paprika or smoked paprika for depth, or finish with fresh dill or basil. A splash of white wine over the vegetables before baking creates a lovely sauce as everything roasts.

→ What sides complement this baked cod dinner?

Steamed rice, quinoa, or roasted potatoes make excellent accompaniments. A simple green salad with vinaigrette adds freshness, while crusty bread helps soak up the flavorful juices from the baked vegetables.

→ Can I prepare this dish ahead of time?

Yes, chop the vegetables and season the cod up to 4 hours in advance. Store them separately in the refrigerator, then assemble and bake when ready. Leftovers keep well for 2 days and reheat gently in the microwave or oven.