Baked Cod with Vegetables and Garlic Lemon Oil
This Baked Cod with Vegetables and Garlic Lemon Oil is a simple yet flavorful dish that’s perfect for a healthy weeknight dinner. It combines flaky white fish with a colorful mix of roasted vegetables, finished with a zesty garlic-lemon herb oil. Everything is baked on one tray, making it as easy to clean up as it is to enjoy.
Why You’ll Love This Baked Cod with Vegetables
Cod is a light and mild white fish that works well with a variety of flavors. In this recipe, it’s baked over a medley of juicy tomatoes, bell pepper, zucchini, and red onion. A touch of lemon adds brightness, while a drizzle of homemade garlic and herb oil brings out all the flavors. It’s a delicious, wholesome dish that’s naturally gluten-free and loaded with vitamins from the vegetables.
Ingredients for a Baked Cod with Vegetables
For the cod and vegetables:
- Cod fillets (Atlantic or any white fish)
- Bell pepper
- Zucchini or yellow summer squash
- Ripe tomatoes (or cherry tomatoes)
- Red onion
- Broccoli florets (optional)
- Olive oil
- Salt and black pepper
- Dried oregano, garlic powder, or thyme
- Lemon (cut into wedges)
For the garlic-lemon oil:
- Olive oil
- Garlic (grated or finely chopped)
- Fresh lemon juice
- Fresh parsley or dill (chopped)
How to Make Baked Cod with Vegetables and Garlic Lemon Oil
1. Prepare the Vegetables
Wash your vegetables thoroughly. Slice the bell pepper, zucchini, tomatoes, and red onion into thick round slices (about ½ inch or so). If using broccoli, cut it into small florets. Spread all the vegetables evenly across a baking tray. Drizzle with olive oil, sprinkle with salt, pepper, and dried herbs. Toss gently to coat everything in the seasoning.
2. Add the Cod
Place the cod fillets on top of the seasoned vegetables. Lightly season the fish with salt and pepper. Add a few slices of lemon on top of the cod for flavor while it bakes.
3. Make the Garlic Lemon Oil
In a small bowl, mix olive oil, finely chopped garlic, lemon juice, and chopped fresh herbs. Spoon the mixture over the cod. This will infuse the fish with citrusy, garlicky goodness.
4. Bake
Preheat your oven to 200°C (390°F) and bake the dish for 20–25 minutes. The cod should flake easily with a fork, and the vegetables will be soft and lightly golden.
5. Serve
Serve warm with your choice of side—this baked cod pairs wonderfully with flatbread, rice, or a side salad. You can also add a spoonful of Greek yogurt sauce for extra creaminess.
Tips and Substitutions
- Use parchment paper to make cleanup easier.
- Substitute cod with haddock or another firm white fish.
- Add sliced olives or a sprinkle of chili flakes for extra flavor.
- For a lower-carb option, serve with a green salad instead of bread or rice.
Frequently Asked Questions
Can I use frozen cod?
Yes, just be sure to thaw it completely and pat it dry before baking to prevent excess moisture.
What kind of tomatoes work best?
Ripe, juicy tomatoes such as Roma or beefsteak are great choices. Avoid overripe tomatoes that are too watery.
Can I prep this ahead of time?
You can chop the vegetables and make the garlic-lemon oil in advance. Assemble and bake when you’re ready to serve.
Is this dish healthy?
Yes! It’s packed with lean protein, heart-healthy olive oil, and lots of fresh vegetables.
Can I serve this with a sauce?
Yes, it’s delicious with a simple yogurt-based garlic sauce or a drizzle of tahini.
Baked Cod with Vegetables and Garlic-Lemon Oil
Ingredients
- For the Cod and Vegetables:
- 2–3 pieces cod fillet Atlantic or any white fish
- 1 bell pepper sliced into rings
- 1 zucchini sliced into disks
- 1 large ripe tomato sliced into rounds
- ½ red onion sliced
- A few broccoli florets optional
- 2 –3 tbsp olive oil
- Salt and pepper to taste
- A pinch of dried garlic oregano, or thyme
- ½ lemon sliced into thin wedges
- For the Garlic-Lemon Oil:
- 1½ tbsp olive oil
- 1 small garlic clove grated or finely chopped
- 1 tsp fresh lemon juice
- 1 tbsp chopped fresh parsley or dill
Instructions
- Prepare the vegetables:
- Wash and slice all vegetables into medium-thick rings or disks. Spread them evenly on a baking tray. Drizzle with olive oil, season with salt, pepper, and herbs. Toss to coat.
- Add the cod:
- Lay the cod fillets on top of the vegetables. Lightly season the fish and add lemon slices over each piece.
- Make the garlic-lemon oil:
- In a small bowl, stir together olive oil, garlic, lemon juice, and chopped herbs.
- Bake:
- Spoon the garlic-lemon oil over the fish. Bake in a preheated oven at 200°C (390°F) for 20–25 minutes, until the cod is flaky and the vegetables are tender and slightly golden.
- Serve:
- Serve warm, optionally with a spoonful of Greek yogurt garlic sauce.
