Baked Cod with Lemon Herbs (Print)
Flaky cod with zesty lemon-herb crust and roasted vegetables
# What You Need:
→ Fish
01 - 4 cod fillets (about 5 oz each), skinless and boneless
02 - 2 tbsp olive oil
03 - 1 lemon, zested and juiced
04 - 2 tsp fresh parsley, chopped
05 - 1 tsp fresh dill, chopped
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
→ Vegetables
08 - 2 medium carrots, sliced
09 - 1 red bell pepper, sliced
10 - 1 zucchini, sliced
11 - 1 small red onion, cut into wedges
12 - 1 tbsp olive oil
13 - 1/2 tsp salt
14 - 1/4 tsp black pepper
# How To Make It:
01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss the carrots, bell pepper, zucchini, and red onion with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread the vegetables evenly on one side of the prepared baking sheet.
03 - Pat the cod fillets dry with paper towels. Place them on the other side of the baking sheet.
04 - In a small bowl, mix 2 tbsp olive oil, lemon zest, lemon juice, parsley, dill, 1/2 tsp salt, and 1/4 tsp pepper. Brush this mixture evenly over the cod fillets.
05 - Bake for 18–20 minutes, or until the cod is opaque and flakes easily with a fork, and the vegetables are tender and slightly caramelized.
06 - Serve the baked cod with the roasted vegetables and garnish with extra fresh herbs if desired.
# Expert Advice:
01 -
- The cleanup is incredibly minimal since everything roasts on one single tray.
- Bright citrus and fresh herbs make the fish taste light and sophisticated.
02 -
- Patting the fish dry is crucial so the marinade actually sticks to the fillets.
- Cut your vegetables into uniform sizes to ensure they roast evenly.
03 -
- Add a pinch of red pepper flakes to the herb mix for a gentle kick of heat.
- Check the fish a few minutes early to ensure it stays moist and tender.