Baked Cod with Vegetables and Garlic-Lemon Oil
This easy Mediterranean-style baked cod is layered over colorful vegetables and topped with a zesty garlic-lemon oil. A healthy, flavorful dinner ready in just over 30 minutes.
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.
Notes
Vegetable swaps: You can substitute zucchini with summer squash or use green beans or eggplant for variation.
Fish options: Cod works beautifully, but any mild white fish such as haddock or pollock can be used.
Make it creamy: A spoonful of Greek yogurt mixed with lemon and garlic makes a great creamy topping.