Baked Cod Lemon Herb (Printable)

Tender cod with lemon-herb crust paired with perfectly roasted seasonal vegetables.

# What You Need:

→ Fish

01 - 4 skinless, boneless cod fillets (6 oz each)
02 - 2 tbsp olive oil
03 - Juice and zest of 1 lemon
04 - 1 tsp sea salt
05 - ½ tsp black pepper
06 - 2 tbsp fresh parsley, chopped
07 - 1 tsp fresh thyme leaves or ½ tsp dried thyme

→ Roasted Vegetables

08 - 1 lb baby potatoes, halved
09 - 2 medium carrots, peeled and sliced
10 - 1 red bell pepper, sliced into strips
11 - 1 zucchini, sliced
12 - 2 tbsp olive oil
13 - 1 tsp sea salt
14 - ½ tsp black pepper
15 - 1 tsp dried oregano

# How-To Steps:

01 - Preheat the oven to 400°F and line a large baking sheet with parchment paper.
02 - In a bowl, combine potatoes, carrots, bell pepper, and zucchini with olive oil, sea salt, black pepper, and dried oregano. Toss to coat evenly.
03 - Spread the seasoned vegetables evenly on the prepared baking sheet and roast for 10 minutes.
04 - While vegetables roast, pat cod fillets dry. In a small bowl, blend olive oil, lemon juice, lemon zest, sea salt, black pepper, parsley, and thyme. Brush this mixture evenly over the cod.
05 - Remove the baking sheet from the oven after 10 minutes. Push vegetables to the sides and place the cod fillets in the center.
06 - Return the baking sheet to the oven and bake for 12 to 14 minutes, until the cod flakes easily and vegetables are tender.
07 - Serve immediately, garnished with additional parsley and lemon wedges if desired.

# Helpful Tips:

01 -
  • The fish stays impossibly tender and flaky because you're not overcomplicating it—just good oil, lemon, and herbs doing their job.
  • Everything cooks on one sheet, which means minimal cleanup and maximum flavor as those roasted vegetables soak up all the fish juices.
  • It feels restaurant-quality but honestly requires less skill than most things I make on a weeknight.
02 -
  • Pat your fish completely dry before seasoning—any surface moisture will steam rather than sear, and you lose the delicate crust that makes this dish special.
  • Don't skip the initial vegetable roast; that 10-minute head start ensures they cook through instead of just warming up while the fish cooks.
  • Lemon zest matters more than you think; it gives you that citrus brightness without the harshness of too much juice.
03 -
  • Buy your fish the day you plan to cook it or freeze it immediately; fresh fish is the foundation of this dish, and quality matters more than technique here.
  • Don't crowd the vegetables on the pan—they need space to roast, not steam in their own moisture, which is the difference between caramelized and sad.

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