Baked Cod Lemon Herb (Printable)

Tender cod fillets with lemon-herb crust served alongside flavorful roasted vegetables.

# What You'll Need:

→ Fish

01 - 4 cod fillets, skinless and boneless, 6 oz each
02 - 2 tbsp olive oil
03 - 1 lemon, zested and juiced
04 - 1 tsp sea salt
05 - ½ tsp black pepper
06 - 2 tbsp fresh parsley, chopped
07 - 1 tsp fresh thyme leaves or ½ tsp dried thyme

→ Roasted Vegetables

08 - 1 lb baby potatoes, halved
09 - 2 medium carrots, peeled and sliced
10 - 1 red bell pepper, cut into strips
11 - 1 zucchini, sliced
12 - 2 tbsp olive oil
13 - 1 tsp sea salt
14 - ½ tsp black pepper
15 - 1 tsp dried oregano

# How to Make It:

01 - Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
02 - In a bowl, toss the halved potatoes, sliced carrots, bell pepper strips, and zucchini with 2 tbsp olive oil, 1 tsp sea salt, ½ tsp black pepper, and 1 tsp dried oregano. Spread the vegetables evenly on the baking sheet.
03 - Roast the vegetables for 10 minutes to begin softening.
04 - While vegetables roast, pat the cod fillets dry. In a small bowl, combine 2 tbsp olive oil, lemon juice and zest from 1 lemon, 1 tsp sea salt, ½ tsp black pepper, chopped parsley, and thyme. Brush this mixture evenly over the fillets.
05 - Remove the baking sheet from the oven, push the roasted vegetables to the sides, and place the cod fillets in the center.
06 - Return the baking sheet to the oven and bake for 12 to 14 minutes, or until the cod flakes easily with a fork and the vegetables are tender.
07 - Serve immediately, optionally garnished with extra parsley and lemon wedges.

# Expert Suggestions:

01 -
  • Everything cooks on one pan, which means minimal cleanup and maximum contentment.
  • The fish stays impossibly tender while the vegetables get caramelized edges that taste like actual flavor, not health food.
  • You can have dinner on the table in under 40 minutes without feeling rushed or stressed.
02 -
  • Pat your cod completely dry before the lemon oil touches it—any moisture on the surface will steam rather than sear, and that's the difference between a silky fillet and a watery one.
  • Don't skip the initial 10-minute head start for the vegetables; if you add the cod at the same time, the potatoes won't be tender when the fish finishes cooking.
03 -
  • Use a metal baking sheet rather than glass if you have one—it conducts heat more evenly and helps vegetables brown instead of steam.
  • The lemon zest is worth the extra 30 seconds of work; it adds a brightness that nothing else can replicate and transforms good fish into memorable fish.

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