Pin This effortless baked cod features tender fillets seasoned with bright lemon zest, fresh parsley, and aromatic dill. The fish emerges from the oven perfectly flaky and moist, while a medley of roasted carrots, bell peppers, zucchini, and red onions caramelize alongside. Everything cooks on one sheet pan for minimal cleanup. The result is a wholesome, pescatarian-friendly dinner that feels elegant yet comes together in just 35 minutes.
I used to think baking fish was intimidating until I threw some vegetables on a pan with it on a chaotic Tuesday night. The way the lemon zest hit the hot oven air completely changed my mind about simple weeknight dinners. It was the first time my kitchen actually smelled like a restaurant without any of the stress.
My roommate used to poke fun at how much I loved lemon until she tried this cod. We sat on the floor eating straight from the baking sheet because the table was covered in laundry. It is still one of my favorite meals to share when we do not want to deal with plates.
Ingredients
- Cod fillets: They have a mild flavor that really lets the lemon and dill shine.
- Olive oil: Use a good quality one here because it forms the base of the sauce.
- Lemon: Both the zest and juice are essential to get that bright punch.
- Fresh parsley and dill: These herbs bring a garden freshness that balances the roasted earthiness of the vegetables.
- Mixed vegetables: Carrots and peppers add sweetness while onions provide a savory depth.
Instructions
- Roast the vegetables:
- Toss the carrots, bell pepper, zucchini, and onion with oil and spices then spread them out.
- Season the fish:
- Pat the cod dry and brush it generously with the lemon herb mixture.
- Bake together:
- Cook until the fish is opaque and flakes easily with a fork.
Pin This recipe saved me during a tiny kitchen phase where I only had one baking sheet. It taught me that a satisfying meal does not need complicated techniques or stacks of pots. Now, whenever I serve it, I am reminded of how good simplicity can taste.
Making It Your Own
You can easily swap the cod for haddock or halibut depending on what looks freshest at the market. Sometimes I add asparagus or green beans if I want to switch up the vegetables.
Perfect Pairings
A crisp glass of Sauvignon Blanc cuts through the olive oil beautifully. If you prefer not to drink alcohol, sparkling water with a lime wedge is refreshing.
Sides That Work
While the roasted veggies are filling on their own, adding a side makes it a hearty feast.
- Quinoa adds a nice nutty texture to the meal.
- Crusty bread is perfect for soaking up the extra lemon juices.
- A simple white rice lets the fish remain the star of the show.
Pin Enjoy this vibrant and healthy meal on your busiest weeknights. I hope it brings a little bit of calm to your kitchen just like it did for mine.
Recipe Questions & Answers
- → What temperature should I bake cod?
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Bake cod at 200°C (400°F) for 18–20 minutes. The fish is done when it turns opaque and flakes easily with a fork.
- → Can I substitute cod with other fish?
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Yes, haddock or halibut work beautifully as alternatives. Adjust cooking time slightly for thicker fillets.
- → How do I prevent the fish from drying out?
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Brushing the cod with olive oil and lemon mixture keeps it moist. Avoid overbaking—remove when the fish just flakes.
- → What vegetables pair well with baked cod?
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Carrots, bell peppers, zucchini, and red onion roast perfectly alongside cod. Their natural sweetness complements the lemon-herb fish.
- → Is this dish gluten-free?
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Yes, this cod dinner is naturally gluten-free, making it suitable for those with gluten sensitivities or celiac disease.
- → What wine complements baked cod?
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A crisp Sauvignon Blanc or Pinot Grigio pairs wonderfully, cutting through the richness while enhancing the citrus notes.
