Lemon Herb Baked Cod with Roasted Vegetables
Clean and simple baked cod fillets with fresh herbs and colorful roasted vegetables, delivering 28g protein in a wholesome 285-calorie meal that's perfect for healthy weeknight dinners.
15m
4
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Ingredients
- 4 cod fillets (6 oz each), pat dry
- 2 medium zucchini, sliced into half-moons
- 1 large bell pepper, cut into strips
- 1 medium red onion, cut into wedges
- 8 oz cherry tomatoes, halved
- 3 tablespoons extra virgin olive oil, divided
- 2 lemons, one juiced and one sliced
- 3 cloves garlic, minced
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh oregano (or 1 tsp dried)
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
Instructions
- 1
Preheat and Prepare
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper. Pat cod fillets completely dry with paper towels and set aside.
- 2
Season the Vegetables
In a large bowl, toss zucchini, bell pepper, red onion, and cherry tomatoes with 2 tablespoons olive oil, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until evenly coated.
- 3
Arrange Vegetables
Spread the seasoned vegetables evenly on the prepared baking sheet, leaving space in the center for the fish fillets.
- 4
Season the Cod
Brush cod fillets with remaining 1 tablespoon olive oil and lemon juice. Season both sides with remaining salt, pepper, paprika, fresh dill, and oregano.
- 5
Add Fish to Pan
Place seasoned cod fillets in the center of the baking sheet among the vegetables. Top each fillet with lemon slices.
- 6
Bake Everything Together
Bake for 20-25 minutes until cod flakes easily with a fork and reaches an internal temperature of 145°F (63°C), and vegetables are tender and lightly caramelized.
- 7
Rest and Serve
Let rest for 2-3 minutes, then garnish with additional fresh dill and serve immediately with lemon wedges on the side.
Chef's Tips
Choose firm, white cod fillets for best results. Don't overcrowd the pan - use two sheets if needed. Vegetables should be cut uniformly for even cooking.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this lemon herb baked cod with roasted vegetables
How long does it take to make Lemon Herb Baked Cod with Roasted Vegetables?
This recipe takes 40 minutes total time, including 15 minutes prep time and 25 minutes cooking time.
How many servings does this Lemon Herb Baked Cod with Roasted Vegetables recipe make?
This recipe yields 4 servings.
What is the difficulty level of this Lemon Herb Baked Cod with Roasted Vegetables recipe?
This recipe is rated as Easy difficulty level, making it perfect for beginners.
Can I make substitutions in this Lemon Herb Baked Cod with Roasted Vegetables recipe?
Yes, you can make substitutions, but they may affect the final result. Common substitutions include using different types of ingredients for dietary restrictions or personal preferences.
Can I make this lemon herb baked cod with roasted vegetables ahead of time?
Yes! You can prepare this lemon herb baked cod with roasted vegetables up to 1 day ahead. Assemble the dish completely, cover with foil, and refrigerate. When ready to serve, bring to room temperature for 30 minutes, then bake as directed, adding an extra 10-15 minutes to the cooking time if needed.
How do I store leftover lemon herb baked cod with roasted vegetables?
Store leftover lemon herb baked cod with roasted vegetables covered in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions for 1-2 minutes until heated through.
What side dishes go well with lemon herb baked cod with roasted vegetables?
This lemon herb baked cod with roasted vegetables pairs beautifully with a simple green salad, roasted vegetables like broccoli or Brussels sprouts, or crusty bread. For a complete meal, serve alongside grilled chicken or a protein of your choice.
Can I freeze lemon herb baked cod with roasted vegetables?
Yes, this lemon herb baked cod with roasted vegetables freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil, or store in freezer-safe containers. Thaw overnight in the refrigerator before reheating in the oven at 350°F until warmed through.