Save to Pinterest I was standing in my kitchen on a Tuesday night, staring at a pack of cod and a basket of tomatoes that needed using up. The idea of juggling multiple pots felt impossible after a long day. That's when I remembered a simple tray bake my neighbor once described—fish, tomatoes, olives, everything roasted together. I tossed it all on one sheet, slid it into the oven, and twenty minutes later, the smell alone made me forget how tired I'd been.
The first time I made this for friends, I almost apologized for how simple it was. But when we sat down and they started mopping up the tray juices with crusty bread, nobody cared that I'd barely lifted a finger. One friend looked up and said it tasted like summer on the Mediterranean coast. I didn't have the heart to tell her I'd thrown it together in ten minutes while we were chatting over wine.
Ingredients
- Cod fillets: I use boneless skinless pieces because they cook evenly and you don't have to wrestle with bones at the table, just make sure they're similar in size so they finish at the same time.
- Cherry tomatoes: Halving them helps them release their juices faster, and they get jammy and sweet in the oven, almost like a built-in sauce.
- Red onion: Slice it thin so it softens and caramelizes instead of staying sharp and crunchy.
- Zucchini: Totally optional, but it soaks up all the Mediterranean flavors and adds another layer of texture.
- Kalamata olives: These bring that salty, briny punch that makes the dish feel special without any extra effort.
- Garlic: Sliced thin, it mellows out in the oven and becomes sweet and fragrant instead of harsh.
- Capers: Rinse them well or they'll be too salty, but they add little bursts of tang that cut through the richness.
- Olive oil: Use good extra virgin here because it's part of the sauce that forms at the bottom of the tray.
- Lemon: Both the zest and juice are essential, the zest goes on before baking for aroma, the juice after for brightness.
- Dried oregano and thyme: They perfume everything with that classic Mediterranean smell, no need for a bouquet of fresh herbs unless you want to.
- Fresh parsley: A handful at the end makes it look alive and adds a fresh, green note.
Instructions
- Preheat and prep the tray:
- Set your oven to 200°C (400°F) and line a large baking tray with parchment paper. This step saves you from scrubbing baked-on tomato later, trust me.
- Toss the vegetables and aromatics:
- Scatter the halved cherry tomatoes, sliced onion, zucchini, olives, garlic, and capers across the tray, drizzle with half the olive oil, and sprinkle oregano, thyme, salt, and pepper over everything. Use your hands to toss it all together so every piece gets coated.
- Nestle the cod among the vegetables:
- Lay the cod fillets right in the middle of the vegetable jumble, drizzle the rest of the olive oil over the fish, then sprinkle lemon zest and a little more salt and pepper on top. Squeeze half the lemon juice over the whole tray.
- Bake until tender and golden:
- Slide the tray into the oven and bake for 18 to 20 minutes, until the cod turns opaque and flakes easily with a fork and the vegetables are soft and caramelized at the edges. The smell will tell you when it's ready.
- Finish with lemon and parsley:
- Pull the tray out, squeeze the remaining lemon juice over everything, and scatter fresh parsley on top. Serve it straight from the tray if you want, it looks beautiful.
Save to Pinterest One evening I served this to my parents with nothing but a bowl of quinoa and some crusty bread on the side. My mom, who usually insists on at least three side dishes, looked at the tray and said it felt complete. She took seconds. That's when I realized this dish doesn't need anything else to prove itself, it's whole on its own.
What to Serve Alongside
I usually reach for crusty sourdough or a warm baguette to soak up the lemony, olive-oil-laced juices that pool at the bottom of the tray. Quinoa or steamed baby potatoes work beautifully if you want something more substantial. A simple arugula salad with a squeeze of lemon on the side keeps it light and fresh.
Swaps and Substitutions
If you can't find cod, haddock or halibut work just as well, they have a similar mild flavor and flaky texture. You can swap the zucchini for bell peppers or even asparagus if that's what you have. If olives aren't your thing, leave them out and add a few more capers or sun-dried tomatoes for that salty, tangy kick.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to two days. I like to eat them cold straight from the container for lunch, flaked over greens or with a grain. If you want to reheat, do it gently in a low oven or covered in the microwave so the fish doesn't dry out.
- Store fish and vegetables together to keep the flavors mingling.
- Reheat at 160°C (325°F) for about 10 minutes, covered with foil.
- Add a squeeze of fresh lemon juice after reheating to wake up the flavors.
Save to Pinterest This recipe has become my weeknight reset, the one I turn to when I need something nourishing without the noise. I hope it does the same for you.
Recipe FAQs
- → How do I know when the cod is cooked?
The cod is cooked when it turns opaque and flakes easily with a fork. Baking for 18-20 minutes at 200°C usually achieves this.
- → Can I substitute the cod with other fish?
Yes, haddock or halibut are excellent alternatives that bake well with similar flavors.
- → Is it possible to add extra vegetables?
Absolutely. Adding sliced zucchini or other Mediterranean vegetables complements the dish nicely.
- → What herbs are used in this dish?
Dried oregano and thyme bring classic Mediterranean aroma and flavor, balanced with fresh parsley garnish.
- → How can I make this dish spicier?
Sprinkle a pinch of red pepper flakes over the ingredients before baking for a mild kick.