Baked Cod Fish Dinner

The first time I made baked cod, it was completely by accident. I had these beautiful fillets from the market and a fridge full of vegetables that needed using, so I just threw everything on one pan and hoped for the best. When I pulled it from the oven, the kitchen smelled like a Mediterranean restaurant, and that dinner became one of those weeknight wins I still think about on busy days.

Last winter, my sister came over after a rough week at work, and I made this for her without really thinking about it. She took one bite, closed her eyes, and said this was exactly the kind of food that makes you feel taken care of. Now she asks for it whenever she visits, and honestly, I am always happy to oblige because it makes the house feel so cozy.

Ingredients

• 4 cod fillets: These mild, flaky white fish fillets are the perfect canvas for bright flavors and they cook quickly so they do not dry out
• 2 tbsp olive oil: Divide this between the vegetables and fish to keep everything moist and add that lovely Mediterranean richness
• 1 lemon: Thin slices on top of the fish infuse it with bright acidity while it bakes
• 2 tbsp fresh parsley: Use half during cooking and save the rest to sprinkle on at the end for fresh color and flavor
• 1 tsp dried thyme and oregano: These herbs pair beautifully with the mild cod and roasted vegetables
• Salt and pepper: Season generously but taste as you go since the lemon adds brightness too
• 1 red bell pepper and 1 yellow bell pepper: The mix of colors makes this dish gorgeous and they sweeten beautifully as they roast
• 1 small red onion: Thinly sliced so it caramelizes alongside the peppers and tomatoes
• 150 g cherry tomatoes: Halved so they burst and release their juices, creating a simple sauce right on the pan
• 2 garlic cloves: Minced fresh garlic mellows as it roasts, adding depth without overpowering the delicate fish

Instructions

Get your oven ready:

Preheat to 200°C (400°F) and line a baking tray with parchment paper or grease a large baking dish lightly with oil

Prep the vegetables first:

Slice the bell peppers and red onion into thin strips, halve the cherry tomatoes, and mince the garlic, then spread everything evenly on your prepared baking sheet

Season the veg:

Drizzle 1 tablespoon of olive oil over the vegetables, sprinkle with salt and pepper, and toss everything together with your hands until evenly coated

Add the fish:

Place the cod fillets right on top of the bed of vegetables and drizzle the remaining olive oil over the fish

Add the herbs and lemon:

Sprinkle the thyme, oregano, and half the parsley over the fish, then top each fillet with a couple of lemon slices

Bake until perfect:

Slide the tray into the oven and bake for 18 to 20 minutes until the cod is opaque and flakes easily with a fork

Finish and serve:

Remove from the oven, scatter the remaining parsley over everything, and bring the whole pan to the table while it is still steaming hot

Save

This recipe has saved me so many times when I want something healthy but refuse to sacrifice flavor. There is something so satisfying about a complete meal that looks beautiful, tastes even better, and requires almost no effort to put together.

Choosing the Right Fish

Cod works wonderfully here because it is mild and readily available, but I have also made this with haddock and even tilapia when that was what the store had. The key is choosing white fish fillets that are similar in thickness so everything cooks at the same rate. Avoid fish that is too thin or it will dry out before the vegetables are tender.

Vegetable Variations

Sometimes I add zucchini slices or throw in some olives if I have them open in the fridge. Asparagus works well in spring, and in winter, I have been known to add cubes of butternut squash that take a bit longer but roast beautifully alongside the peppers. Use what you have and what looks fresh.

Serving Suggestions

This fish is wonderful on its own, but sometimes I serve it over steamed rice or alongside roasted potatoes to make it more filling. Quinoa is another great option that does not compete with the delicate flavors. A simple green salad with a lemon vinaigrette ties everything together perfectly.

• Crusty bread is perfect for soaking up those pan juices
• A glass of crisp white wine makes this feel like a proper dinner
• Leftovers reheat beautifully for lunch the next day

Save

There is something so peaceful about a sheet pan dinner, the way everything cooks together and flavors meld in the oven. This is the kind of recipe that makes weeknight cooking feel like a small act of self care.

Recipe FAQs

→ What is the best way to tell when cod is cooked?

Cod is done when it turns opaque and flakes easily with a fork. The flesh should be firm but moist.

→ Can other fish be substituted for cod?

Yes, haddock, pollock, or tilapia are good alternatives that bake well with similar timing and flavors.

→ How do lemon slices affect the dish?

Lemon slices add a bright, citrusy aroma and flavor that complements the mild cod and herbs.

→ What vegetables work best in this dish?

Bell peppers, cherry tomatoes, and red onions offer sweetness and texture, roasting nicely with the fish.

→ How can this meal be made spicier?

Add a pinch of red pepper flakes to the vegetables before baking to introduce gentle heat.