Baked Cod Supper Fillet (Printable)
Tender cod baked with fresh vegetables, herbs, and lemon for a light, flavorful meal.
# What You’ll Need:
→ Protein
01 - 4 cod fillets (approx 5.5 oz each), skinless and boneless
→ Vegetables
02 - 1 medium red bell pepper, sliced
03 - 1 medium zucchini, sliced into half-moons
04 - 1 small red onion, thinly sliced
05 - 5 oz cherry tomatoes, halved
→ Aromatics & Seasoning
06 - 2 cloves garlic, minced
07 - 2 tbsp fresh parsley, chopped
08 - 1 lemon, zested and juiced
09 - 2 tbsp olive oil
10 - 1 tsp dried oregano
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper
→ Garnish
13 - Lemon wedges, for serving
# Steps:
01 - Preheat oven to 400°F.
02 - Arrange sliced bell pepper, zucchini, red onion, and cherry tomatoes in a large baking dish. Drizzle with 1 tbsp olive oil and half the lemon juice. Sprinkle with half the salt and pepper, then toss to coat.
03 - Place cod fillets atop the vegetables. Drizzle with remaining olive oil and lemon juice. Sprinkle fillets with lemon zest, minced garlic, oregano, remaining salt, and pepper.
04 - Cover baking dish with foil and bake for 12 minutes.
05 - Remove foil and bake for an additional 8 minutes, or until cod is opaque and flakes easily with a fork.
06 - Sprinkle with fresh parsley and serve with lemon wedges.
# Expert Advice:
01 -
- The whole thing comes together in 35 minutes, including prep, which means weeknight dinner that doesn't feel rushed.
- Everything cooks on one pan, so cleanup is as painless as the cooking process itself.
- Cod is mild enough to let the vegetables shine, but the lemon and garlic keep it interesting and bright.
02 -
- Overcooked cod becomes rubbery and sad, so watch for that opaque, flaky texture rather than cooking by the clock alone.
- The foil covering for the first twelve minutes isn't optional if you want moist fish. It makes all the difference.
- Cutting vegetables the same size isn't fussy, it's necessary. Thin slices cook through while thicker ones are still crunchy.
03 -
- Pat the cod fillets completely dry before they go in the pan. Any surface moisture keeps them from browning slightly and makes them prone to sticking.
- If your fillets are very thick, you can score the thickest part lightly so the seasoning penetrates and it cooks more evenly.