Baked Cod Supper Fillet (Printable version)

Delicate cod fillets combined with vibrant vegetables and fresh herbs, baked to tender perfection with lemon.

# What You'll Need:

→ Fish

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

→ Vegetables

02 - 1 medium red bell pepper, sliced
03 - 1 medium zucchini, sliced into half-moons
04 - 1 small red onion, thinly sliced
05 - 5.3 ounces cherry tomatoes, halved

→ Aromatics & Seasoning

06 - 2 cloves garlic, minced
07 - 2 tablespoons fresh parsley, chopped
08 - 1 lemon, zested and juiced
09 - 2 tablespoons olive oil
10 - 1 teaspoon dried oregano
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper

→ Garnish

13 - Lemon wedges, for serving
14 - Extra chopped parsley (optional)

# Directions:

01 - Preheat oven to 400°F (200°C).
02 - Arrange sliced bell pepper, zucchini, red onion, and cherry tomatoes in a large baking dish. Drizzle with 1 tablespoon olive oil, half the lemon juice, and season with half of the salt and black pepper. Toss gently to coat evenly.
03 - Place cod fillets atop the vegetable mixture. Drizzle with remaining olive oil and lemon juice. Sprinkle fillets evenly with lemon zest, minced garlic, dried oregano, remaining salt, and black pepper.
04 - Cover the baking dish with aluminum foil and bake in the preheated oven for 12 minutes.
05 - Remove foil and continue baking for an additional 8 minutes, or until cod is opaque throughout and flakes easily with a fork.
06 - Sprinkle fresh parsley over the dish and serve warm with lemon wedges alongside.

# Expert advice:

01 -
  • It comes together in 35 minutes, which means you can have dinner on the table before anyone gets too hungry.
  • The vegetables roast right alongside the fish, so there's genuinely only one dish to wash.
  • It tastes bright and Mediterranean without any fussing or complicated techniques.
02 -
  • Don't skip the foil step—baking uncovered the whole time will dry out the fish no matter how careful you are.
  • All cod fillets aren't created equal; if yours are thick, give them the full 12 minutes under foil before uncovering, and check them at 15 minutes total instead of 20.
  • Fresh parsley at the end isn't a garnish, it's essential—it cuts through the richness and reminds you why you're eating this instead of ordering takeout.
03 -
  • Toast your oregano gently in your palm before sprinkling it on—it releases the oils and tastes more complex than if you sprinkle it straight from the jar.
  • If you zest the lemon directly over the fillets, you catch all the oil from the zest and it adheres better than zesting into a bowl first.
  • Buy your cod the same day you plan to cook it, and keep it on the coldest shelf of your fridge until you're ready—it makes a real difference in texture.

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