Baked Cod Dish Platter (Printable Version)
Succulent baked cod with lemon, garlic, herbs, and roasted vegetables.
# What You Need:
→ Fish & Marinade
01 - 4 cod fillets (5 oz each), skinless and boneless
02 - 2 tablespoons olive oil
03 - 2 tablespoons freshly squeezed lemon juice
04 - 2 cloves garlic, minced
05 - 1 teaspoon dried oregano
06 - 1 teaspoon dried thyme
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon black pepper
→ Vegetables
09 - 1 red bell pepper, sliced
10 - 1 yellow bell pepper, sliced
11 - 1 small zucchini, sliced
12 - 1 small red onion, sliced
13 - 5 oz cherry tomatoes, halved
14 - 1 tablespoon olive oil
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper
→ Garnish
17 - 2 tablespoons fresh parsley, chopped
18 - Lemon wedges, for serving
# How To Make:
01 - Preheat the oven to 400°F.
02 - In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, salt, and black pepper.
03 - Place cod fillets in a shallow dish. Pour the marinade over the fish, turning fillets to coat evenly. Allow to marinate while preparing the vegetables.
04 - Arrange bell peppers, zucchini, red onion, and cherry tomatoes on a large baking sheet. Drizzle with olive oil, season with salt and pepper, and toss gently to coat.
05 - Push vegetables to the sides of the tray. Place marinated cod fillets in the center. Pour any remaining marinade over the fish and vegetables.
06 - Bake for 20 to 25 minutes, or until the cod flakes easily with a fork and vegetables are tender.
07 - Remove from the oven. Sprinkle with fresh parsley and serve with lemon wedges.
# Expert Advice:
01 -
- Cod becomes silky and impossible to overcook when you treat it this way, and everyone at the table notices the difference.
- The whole meal roasts together, which means one tray, minimal cleanup, and vegetables that taste like you actually know what you're doing.
- Ready in under 45 minutes, which somehow feels both fast and luxurious at the same time.
02 -
- Cod is forgiving, but it does get rubbery if you push it past 25 minutes, so set a timer and trust it—that fork-flake test is your best friend.
- The vegetables release their water as they cook, which means that pan liquid becomes your sauce, so don't douse everything in extra oil thinking you're being generous.
03 -
- Buy your cod from a fishmonger if you can, ask how long it's been in the case, and smell it yourself—good fish smells like the ocean, not fishy.
- Let your vegetables sit at room temperature for a few minutes after coming out of the oven so they finish cooking gently from their own residual heat.