Baked Cod Fillet Dinner (Printable)

Flaky cod fillets roasted with bell peppers, tomatoes, and lemon for a healthy, satisfying meal.

# What You Need:

→ Fish

01 - 4 cod fillets (about 5 oz each), skinless and boneless
02 - 2 tbsp olive oil
03 - 1 lemon, sliced
04 - 2 tbsp fresh parsley, chopped
05 - 1 tsp dried thyme
06 - 1 tsp dried oregano
07 - Salt and freshly ground black pepper, to taste

→ Vegetables

08 - 1 red bell pepper, sliced
09 - 1 yellow bell pepper, sliced
10 - 1 small red onion, thinly sliced
11 - 5 oz cherry tomatoes, halved
12 - 2 garlic cloves, minced

# How-To Steps:

01 - Preheat the oven to 400°F. Line a baking tray with parchment paper or lightly grease a large baking dish.
02 - Arrange the bell peppers, red onion, cherry tomatoes, and garlic evenly on the tray. Drizzle with 1 tbsp olive oil, season with salt and pepper, and toss to coat.
03 - Place the cod fillets on top of the vegetables. Drizzle the remaining olive oil over the fish. Sprinkle with thyme, oregano, and half the parsley.
04 - Top each fillet with lemon slices. Season lightly with salt and pepper.
05 - Bake in the preheated oven for 18–20 minutes, or until the cod is opaque and flakes easily with a fork and the vegetables are tender.
06 - Remove from the oven, sprinkle with the remaining parsley, and serve immediately.

# Helpful Tips:

01 -
  • Everything cooks on one tray which means minimal cleanup and maximum flavor
  • The cod stays incredibly tender while the vegetables become sweet and golden
  • Ready in 35 minutes but tastes like something from a proper dinner party
02 -
  • Dry the cod fillets thoroughly with paper towels before seasoning or they will steam instead of getting that nice roasted texture
  • Cod cooks faster than you think so check at 15 minutes and every few minutes after to avoid drying it out
  • The vegetables should be cut to similar sizes so they finish cooking at the same time as the fish
03 -
  • If your cod fillets have varying thicknesses, fold the thin ends under to create even thickness and uniform cooking
  • Let the fish rest for 5 minutes after baking so the juices redistribute and the flesh firms up slightly for serving

Return