One-Tray Baked Cod Dish (Print Version)

Tender cod fillets baked with cherry tomatoes, olives, garlic, and herbs in one tray for easy cooking.

# What You'll Need:

→ Fish

01 - 4 skinless, boneless cod fillets (approximately 5.3 oz each)

→ Vegetables

02 - 2 cups cherry tomatoes, halved
03 - 1 small red onion, thinly sliced
04 - 1 medium zucchini, sliced (optional)

→ Olives & Aromatics

05 - 2/3 cup pitted Kalamata olives, halved
06 - 2 cloves garlic, finely sliced
07 - 2 tablespoons capers, rinsed and drained (optional)

→ Herbs & Seasonings

08 - 2 tablespoons extra virgin olive oil
09 - 1 lemon, zested and juiced
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon dried thyme
12 - Sea salt, to taste
13 - Freshly ground black pepper, to taste
14 - Fresh parsley, chopped, for garnish

# Directions:

01 - Preheat oven to 400°F. Line a large baking tray with parchment paper.
02 - Place cherry tomatoes, red onion, zucchini (if using), olives, garlic, and capers on the tray. Drizzle with half the olive oil and season with oregano, thyme, salt, and pepper. Toss gently to combine.
03 - Nestle cod fillets among the vegetables. Drizzle remaining olive oil over the fish, sprinkle lemon zest, and season with salt and pepper. Squeeze half the lemon juice over the tray.
04 - Bake for 18 to 20 minutes until cod is opaque and flakes easily with a fork, and vegetables are tender with slight caramelization.
05 - Remove from oven, drizzle with remaining lemon juice, garnish with chopped parsley, and serve immediately.

# Expert Tips:

01 -
  • Everything cooks on one tray, so cleanup is just tossing parchment paper and rinsing a baking sheet.
  • The tomatoes burst and mingle with olive brine and lemon, creating a sauce you'll want to soak up with bread.
  • Cod stays tender and flaky without any fuss or flipping, and the vegetables get sweet and caramelized.
02 -
  • Don't skip lining the tray with parchment, the tomatoes and olives will stick and burn onto the pan otherwise.
  • Pat the cod fillets dry before placing them on the tray or they'll steam instead of roast and you'll lose that caramelized edge.
  • If your fillets are thicker than 3 cm, add a few extra minutes to the baking time so the centers cook through.
03 -
  • Use parchment paper instead of foil, it won't react with the acid in the tomatoes and lemon.
  • Let the cod sit at room temperature for 10 minutes before baking so it cooks more evenly.
  • Toss a pinch of red pepper flakes with the vegetables if you like a little heat threading through the dish.
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