One-Tray Baked Cod (Printable)

Tender cod fillets with cherry tomatoes, olives, and herbs baked together for vibrant Mediterranean flavors.

# What You Need:

→ Fish

01 - 4 skinless, boneless cod fillets (5.3 oz each)

→ Vegetables

02 - 2 cups cherry tomatoes, halved
03 - 1 small red onion, thinly sliced
04 - 1 medium zucchini, sliced (optional)

→ Olives & Aromatics

05 - 2/3 cup pitted Kalamata olives, halved
06 - 2 cloves garlic, thinly sliced
07 - 2 tablespoons capers, rinsed and drained (optional)

→ Herbs & Seasonings

08 - 2 tablespoons extra virgin olive oil
09 - 1 lemon, zested and juiced
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon dried thyme
12 - Sea salt, to taste
13 - Freshly ground black pepper, to taste
14 - Fresh parsley, chopped, for garnish

# Steps:

01 - Preheat oven to 400°F. Line a large baking tray with parchment paper.
02 - Place cherry tomatoes, red onion, zucchini (optional), olives, garlic, and capers onto the tray. Drizzle with half the olive oil, season with oregano, thyme, salt, and pepper. Toss gently to coat evenly.
03 - Nestle cod fillets among the vegetables. Drizzle with remaining olive oil, sprinkle lemon zest over the fish, season with additional salt and pepper, then squeeze half of the lemon juice over the entire tray.
04 - Bake for 18 to 20 minutes until cod is opaque and flakes easily with a fork, and vegetables are tender with slight caramelization.
05 - Remove from oven, drizzle remaining lemon juice, garnish with fresh parsley, and serve immediately.

# Expert Tips:

01 -
  • Everything cooks on one tray so cleanup is just crumpling parchment and tossing it.
  • The tomatoes burst and create a savory broth that soaks into the fish and makes every bite juicy.
  • It looks impressive enough for guests but easy enough for a weeknight when youre tired.
02 -
  • Pat the cod fillets dry with paper towels before seasoning or they wont brown and the skin side will steam instead of bake.
  • Dont overcrowd the tray or the vegetables will steam rather than roast, use two trays if you need to double the recipe.
  • Check the fish at eighteen minutes because oven temps vary and overcooked cod turns chalky fast.
03 -
  • Use parchment paper not foil because the lemon juice can react with aluminum and give a metallic taste.
  • Let the fish sit at room temperature for ten minutes before baking so it cooks more evenly.
  • Save any leftover herbs and toss them onto the tray in the last five minutes for extra fragrance.
Go Back