Baked Cod Supper Fillet

There's something about baked cod that catches you off guard with its simplicity. One Tuesday evening, I was staring into my fridge with no real plan, just four lonely cod fillets and whatever vegetables hadn't wilted yet. I threw them on a pan with lemon and herbs, mostly because I was tired and hungry, and twenty minutes later I had something that tasted like I'd actually tried. My kitchen smelled like the Mediterranean without the plane ticket.

I made this for my sister when she was visiting and couldn't eat gluten or carbs because of some health thing she was trying. She sat at my counter watching the foil come off, and the steam rose up with this incredible smell of oregano and lemon. She had seconds. Sometimes the simplest meals say the most.

Ingredients

• Cod fillets: Look for ones that are roughly the same thickness so they cook evenly. If they're thicker on one end, gently press them down as they cook.
• Red bell pepper: The sweetness balances the acidity of the lemon beautifully, and it stays tender without falling apart.
• Zucchini: Slice it into half-moons so it cooks through without turning into mush in those twenty minutes.
• Cherry tomatoes: They burst slightly in the heat and release their juice into the pan, which becomes a light sauce.
• Fresh lemon: Zest it first, then juice it. The zest adds brightness that bottled juice can't match.
• Olive oil: Use something decent but not your most expensive bottle. Two tablespoons sounds light, but it's enough.
• Garlic and oregano: These two are the backbone of the flavor, so don't skip them or go timid with the measurements.

Instructions

Heat your oven and prep:

Set it to 200°C and gather everything within arm's reach. Slice your vegetables into roughly the same size so nothing gets left behind or overcooked.

Arrange the vegetables:

Scatter them in a large baking dish, drizzle with half the oil and lemon juice, then season. They need this head start so they soften a bit before the fish goes on top.

Layer the cod:

Place fillets directly on the vegetables, then finish with the remaining oil, lemon juice, zest, garlic, and oregano. The fish will release its own moisture, so don't be afraid of looking a bit wet at this stage.

First bake with foil:

Twelve minutes covered keeps everything from drying out while the inside cooks through. You'll see the edges start to turn opaque.

Finish without foil:

Remove the foil and bake eight more minutes until the fish flakes easily and the vegetables have a slight caramelized edge. The top should look golden and inviting, not pale and steamed.

Finish and serve:

Fresh parsley right at the end keeps its brightness. Serve with lemon wedges so everyone can adjust the tang to their taste.

Save

My neighbor came over unannounced once while I was making this, and I just told her to sit down. She stayed for dinner and said it was the kind of meal that makes you feel taken care of without being heavy. That's when I realized this dish had become more than just a quick supper.

Timing and Oven Temperature Matter

Most people either rush the vegetables or let them get mushy. The trick is that 200°C is hot enough to gently cook them through without turning them into soup. If your oven runs cool, check at the sixteen-minute mark. If it runs hot, maybe pull it at seventeen. You're looking for vegetables that are tender but still have a slight firmness when you press them with a fork.

Ways to Make It Your Own

This recipe is a template, not a prison. I've added sliced fennel for an anise note, swapped the red peppers for yellow ones when that's what I had, and once threw in a handful of Castelvetrano olives because they were sitting there. Some people add capers, others a splash of white wine before covering with foil. The vegetables you choose will shift the whole flavor slightly, which is the point.

Serving Ideas and Pairings

On its own, this is satisfying but light. With crusty bread to soak up the pan juices, it becomes a meal that feels complete. A simple side salad with lemon vinaigrette echoes the bright flavors already on the plate. Some nights I serve it with boiled potatoes or couscous if I want something more substantial, and that works just fine too.

• Steamed new potatoes pick up the pan juices and feel like a natural pairing.
• A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the lemon and fish without competing.
• Don't skip the lemon wedges at the table, even if you think you've added enough lemon already.

Save

This is the kind of meal that proves you don't need hours or complicated techniques to feed yourself or someone else something good. It's become one of those weeknight dinners I return to over and over.

Recipe FAQs

→ Can I use a different type of fish?

Yes, haddock or pollock are excellent substitutes that maintain the texture and flavor profile.

→ How do I know when the fish is done?

The cod is ready when it turns opaque and flakes easily with a fork.

→ Is this dish gluten-free?

Yes, this dish is naturally gluten-free and low in carbohydrates.

→ What can I serve with this?

Steamed potatoes or crusty bread work well to make the meal more filling.

→ Can I add other ingredients?

Adding olives or capers provides a delicious Mediterranean twist.