Baked Cod Dinner Fillet (Printable)
Flaky cod with lemon-herb crust and roasted veggies
# What You Need:
→ Fish
01 - 4 cod fillets (about 5 oz each), skinless and boneless
02 - 2 tbsp olive oil
03 - 1 lemon, zested and juiced
04 - 2 tsp fresh parsley, chopped
05 - 1 tsp fresh dill, chopped
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
→ Vegetables
08 - 2 medium carrots, sliced
09 - 1 red bell pepper, sliced
10 - 1 zucchini, sliced
11 - 1 small red onion, cut into wedges
12 - 1 tbsp olive oil
13 - 1/2 tsp salt
14 - 1/4 tsp black pepper
# How To Make:
01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss the carrots, bell pepper, zucchini, and red onion with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread the vegetables evenly on one side of the prepared baking sheet.
03 - Pat the cod fillets dry with paper towels. Place them on the other side of the baking sheet.
04 - In a small bowl, mix 2 tbsp olive oil, lemon zest, lemon juice, parsley, dill, 1/2 tsp salt, and 1/4 tsp pepper. Brush this mixture evenly over the cod fillets.
05 - Bake for 18–20 minutes, or until the cod is opaque and flakes easily with a fork, and the vegetables are tender and slightly caramelized.
06 - Serve the baked cod with the roasted vegetables and garnish with extra fresh herbs if desired.
# Expert Tips:
01 -
- It is a complete meal made on one pan so you spend less time cleaning up.
- The lemon and herbs make the fish taste bright without needing heavy sauces.
02 -
- Do not leave the fish in the oven too long or it will become dry and rubbery.
- Cut your vegetables into similar sizes so they all finish roasting at the same time.
03 -
- Parchment paper is not optional if you want to avoid scrubbing baked on oil off the pan.
- Let the fish rest for five minutes after baking to lock in the moisture.