Pin It I was standing at the fishmonger's counter on a Wednesday evening, completely uninspired, when the woman beside me asked for cod and mentioned roasting it with tomatoes. That offhand comment stuck with me all the way home. I had cherry tomatoes turning soft on the counter, a jar of olives in the fridge, and suddenly this whole tray came together without a real plan. It tasted like I'd been making it for years.
The first time I made this for friends, someone looked at the tray and said it smelled like a coastal taverna. I hadn't thought of it that way, but they were right. The garlic and oregano filled the kitchen with something warm and unmistakably Mediterranean. We ate it straight from the tray with forks and torn baguette, and nobody minded the informality.
Ingredients
- Cod fillets: Mild and forgiving, cod doesn't dry out easily if you watch the time, and it soaks up the flavors around it beautifully.
- Cherry tomatoes: Halving them helps them release their juices faster, which turns into a light, tangy sauce as they roast.
- Red onion: Slice it thin so it softens and sweetens in the oven without any sharpness left behind.
- Zucchini: Optional, but it adds a subtle sweetness and soaks up the olive and tomato juices.
- Kalamata olives: Their briny depth balances the brightness of the lemon and tomatoes.
- Garlic: Sliced thin, it mellows and turns golden without burning.
- Capers: A handful adds little bursts of salt and tang, though you can skip them if you prefer.
- Olive oil: Use good quality extra virgin for drizzling, it makes a difference in the final taste.
- Lemon: Both zest and juice bring the whole tray to life with acidity and fragrance.
- Oregano and thyme: Dried herbs work best here, releasing their oils slowly as everything bakes.
- Fresh parsley: A handful at the end adds color and a hint of freshness.
Instructions
- Preheat and prep your tray:
- Set your oven to 200°C (400°F) and line a large baking tray with parchment paper. This step saves you from scrubbing stuck-on tomato later.
- Toss the vegetables:
- Spread the tomatoes, onion, zucchini, olives, garlic, and capers across the tray, drizzle with half the olive oil, and season with oregano, thyme, salt, and pepper. Toss everything gently so it's coated but not crowded.
- Nestle in the cod:
- Lay the fillets among the vegetables, drizzle with the remaining oil, sprinkle lemon zest on top, and season lightly. Squeeze half the lemon juice over the whole tray.
- Bake until tender:
- Slide the tray into the oven and bake for 18 to 20 minutes, until the cod is opaque and flakes with a fork and the vegetables have softened and started to caramelize at the edges. The smell will tell you when it's close.
- Finish and serve:
- Pull the tray out, drizzle with the remaining lemon juice, scatter fresh parsley over everything, and serve straight away while it's still bubbling.
Pin It One evening I served this with a bowl of steamed potatoes on the side, and my partner used them to mop up every bit of juice left on the tray. It wasn't planned as a sauce, but somehow it became the best part. Now I always make sure there's something starchy nearby to catch the lemon-olive-tomato drippings.
What to Serve Alongside
Crusty bread is the easiest choice, but I've also loved this with quinoa, couscous, or even just a handful of roasted potatoes scattered on the same tray. Anything that can soak up the pan juices will make the meal feel complete without much extra effort.
Swapping the Fish
Cod is gentle and forgiving, but haddock or halibut work just as well if that's what you find fresh. I've even used thick pieces of salmon, though the flavor shifts a bit richer. Just keep an eye on the timing, thicker cuts need a few more minutes.
Making It Your Own
This tray is flexible enough to handle what's in your fridge. I've added sliced fennel, swapped thyme for fresh basil at the end, and once tossed in a handful of spinach in the last five minutes. A pinch of red pepper flakes before baking adds a quiet heat that doesn't overpower the lemon.
- Try adding thinly sliced fennel for a hint of anise sweetness.
- Toss in fresh spinach or arugula in the final minutes for extra greens.
- A pinch of red pepper flakes brings gentle warmth without masking the other flavors.
Pin It This is the kind of meal that feels like a small escape, even on a weeknight. It doesn't ask much of you, but it gives back something bright and satisfying every time.
Recipe Questions & Answers
- → Can I substitute cod with another fish?
Yes, firm white fish like haddock or halibut work well as alternatives, maintaining a similar texture and flavor profile.
- → How do I know when the cod is done baking?
The cod is cooked when it turns opaque and flakes easily with a fork, usually after 18-20 minutes at 200°C (400°F).
- → Is it necessary to remove the skin from the cod fillets?
Skinless fillets are preferred for even baking and easy serving, but skin-on pieces can be used if scored to prevent curling.
- → Can I add other vegetables to this dish?
Yes, ingredients like zucchini or thinly sliced red onion complement the flavors well and add extra texture.
- → What herbs enhance the flavor of this dish?
Dried oregano and thyme provide Mediterranean depth, while fresh parsley adds a bright finish when garnished.
- → How can I add a spicy touch to the dish?
A pinch of red pepper flakes sprinkled over the tray before baking adds a pleasant heat without overwhelming the flavors.