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Easy Baked Lemon Herb Cod Recipe with Roasted Vegetables for Dinner

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A straightforward and flavorful baked cod recipe with lemon, herbs, and roasted vegetables, perfect for a light yet satisfying dinner.

Ingredients

Scale
  • 4 cod fillets (about 6 oz / 170 g each), fresh or thawed
  • 2 tablespoons olive oil (extra virgin for best flavor)
  • 1 lemon, zest and juice
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
  • 2 tablespoons fresh parsley, chopped
  • Salt and freshly ground black pepper, to taste
  • 1 medium zucchini, sliced into half-moons
  • 1 red bell pepper, cut into strips
  • 1 small red onion, sliced
  • 1 cup cherry tomatoes
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano or Italian seasoning
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Prepare the vegetables: On the baking sheet, toss sliced zucchini, red bell pepper, red onion, and cherry tomatoes with 2 tablespoons olive oil, dried oregano, salt, and pepper.
  3. Spread the vegetables evenly across the baking sheet, making room in the center or to one side for the cod fillets.
  4. Mix the marinade: In a small bowl, combine olive oil, lemon zest, lemon juice, minced garlic, thyme leaves, parsley, salt, and pepper. Stir until well blended.
  5. Pat dry the cod fillets with paper towels.
  6. Brush the marinade generously over the cod fillets on both sides. Place the fillets on the baking sheet among the vegetables—don’t overcrowd.
  7. Roast everything in the oven for 15–18 minutes. Check vegetables at 10 minutes; if some pieces are browning faster, turn them gently with tongs to ensure even roasting.
  8. Check fish doneness around 15 minutes: The cod should be opaque and flake easily with a fork. If it needs a bit more time, keep checking every 2 minutes to avoid overcooking.
  9. Remove from oven and let rest for 3 minutes.
  10. Serve immediately with the roasted vegetables spooned alongside and a wedge of lemon for extra zing.

Notes

Pat the fish dry before seasoning to avoid steaming. Use fresh lemon zest for brightness. Spread vegetables in a single layer to prevent sogginess. Check fish starting at 15 minutes to avoid overcooking. Rest fish for 3 minutes after baking to keep moist. For denser vegetables, parboil or roast ahead to sync cooking times.

Nutrition

Keywords: baked cod, lemon herb cod, roasted vegetables, easy dinner, seafood recipe, healthy fish recipe, quick dinner, gluten-free, paleo, keto option

Find it online: https://flurpchef.com/easy-baked-lemon-herb-cod-recipe-with-roasted-vegetables-for-dinner/