Lemon Herb Cod with Roasted Vegetables
Light and flaky cod fillets seasoned with fresh herbs and lemon, served with colorful roasted vegetables. This healthy low calorie meal delivers 28g of protein for just 285 calories per serving.
15m
4
Click to copy recipe URL and open the app
Ingredients
- 4 cod fillets (6 oz each), skin removed
- 2 medium zucchini, sliced into half-moons
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 2 cups cherry tomatoes, halved
- 1 medium red onion, cut into wedges
- 3 tablespoons olive oil, divided
- 2 lemons (juiced and zested)
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 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.
- 2
Season the Vegetables
In a large bowl, combine zucchini, bell peppers, cherry tomatoes, and red onion. Drizzle with 2 tablespoons olive oil, half the lemon juice, salt, and pepper. Toss to coat evenly.
- 3
Roast the Vegetables
Spread vegetables on the prepared baking sheet in a single layer. Roast for 15 minutes.
- 4
Prepare the Cod
Meanwhile, pat cod fillets dry with paper towels. In a small bowl, mix remaining olive oil, lemon zest, remaining lemon juice, minced garlic, parsley, dill, oregano, and paprika.
- 5
Season and Add Fish
Season cod fillets with salt and pepper, then brush with the herb mixture. Push vegetables to one side of the baking sheet and place seasoned cod fillets on the empty space.
- 6
Finish Cooking
Return to oven and bake for 10-12 minutes, or until cod flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- 7
Rest and Serve
Let rest for 2-3 minutes before serving. Garnish with additional fresh herbs and lemon wedges if desired.
Chef's Tips
Don't overcook the cod - it should flake easily but still be moist. If vegetables are browning too quickly, cover with foil during the last few minutes of cooking.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this lemon herb cod with roasted vegetables
How long does it take to make Lemon Herb 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 Cod with Roasted Vegetables recipe make?
This recipe yields 4 servings.
What is the difficulty level of this Lemon Herb 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 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 cod with roasted vegetables ahead of time?
Yes! You can prepare this lemon herb 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 cod with roasted vegetables?
Store leftover lemon herb 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 cod with roasted vegetables?
This lemon herb 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 cod with roasted vegetables?
Yes, this lemon herb 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.