One-Tray Baked Cod Dish (Printable)

Tender cod paired with cherry tomatoes, olives, and herbs baked on a single tray for vibrant flavors.

# Ingredient List:

→ Fish

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

→ Vegetables

02 - 2 cups cherry tomatoes, halved
03 - 1 small red onion, thinly sliced
04 - 1 medium zucchini, sliced (optional)

→ Olives & Aromatics

05 - 2/3 cup pitted Kalamata olives, halved
06 - 2 cloves garlic, finely sliced
07 - 2 tbsp capers, rinsed and drained (optional)

→ Herbs & Seasonings

08 - 2 tbsp extra virgin olive oil
09 - 1 lemon, zested and juiced
10 - 1 tsp dried oregano
11 - 1/2 tsp dried thyme
12 - Sea salt, to taste
13 - Freshly ground black pepper, to taste
14 - Fresh parsley, chopped, for garnish

# Directions:

01 - Set oven to 400°F and line a large baking tray with parchment paper to facilitate easy cleanup.
02 - Place cherry tomatoes, red onion, zucchini (if using), Kalamata olives, garlic, and capers evenly on the tray. Drizzle with half the olive oil and season with oregano, thyme, salt, and black pepper. Toss gently to combine.
03 - Nestle the cod fillets amongst the vegetable mixture. Drizzle the remaining olive oil over the fish, sprinkle lemon zest on top, and season with additional salt and pepper. Pour half of the lemon juice over the entire tray.
04 - Bake in the preheated oven for 18 to 20 minutes, or until the cod is opaque and flakes easily with a fork, and the vegetables are tender and lightly caramelized.
05 - Remove the tray from the oven, drizzle with the remaining lemon juice, and garnish with chopped fresh parsley. Serve immediately.

# Expert Suggestions:

01 -
  • Everything cooks on one tray, so theres almost nothing to clean up afterward.
  • The tomatoes burst and mingle with olive oil and lemon, creating a sauce you'll want to soak up with bread.
  • Cod stays tender and flaky without any fussing or flipping.
  • It looks impressive but comes together in less than half an hour.
02 -
  • Don't overcrowd the tray or the vegetables will steam instead of roast, and you'll lose that caramelized sweetness.
  • Pat the cod fillets dry with paper towel before seasoning so the oil and zest stick properly.
  • If your fillets are very thick, add a couple of minutes to the baking time and check with a fork.
03 -
  • Use parchment paper instead of foil, it keeps the fish from sticking and the cleanup truly effortless.
  • Taste a tomato before you start, if they're not very sweet, a tiny pinch of sugar helps balance the acidity.
  • Let the tray rest for a minute or two after baking so the juices settle and the flavors deepen just slightly.
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