Baked Cod Lemon Herb (Printable)
Tender cod with lemon-herb crust paired with flavorful roasted vegetables, ready in under 40 minutes.
# What You'll Need:
→ Fish
01 - 4 cod fillets, skinless and boneless, 6 oz each
02 - 2 tablespoons olive oil
03 - 1 lemon, zested and juiced
04 - 1 teaspoon sea salt
05 - ½ teaspoon black pepper
06 - 2 tablespoons fresh parsley, chopped
07 - 1 teaspoon fresh thyme leaves or ½ teaspoon dried
→ Roasted Vegetables
08 - 1 pound baby potatoes, halved
09 - 2 medium carrots, peeled and sliced
10 - 1 red bell pepper, cut into strips
11 - 1 zucchini, sliced
12 - 2 tablespoons olive oil
13 - 1 teaspoon sea salt
14 - ½ teaspoon black pepper
15 - 1 teaspoon dried oregano
# Directions:
01 - Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
02 - In a bowl, toss baby potatoes, carrots, bell pepper, and zucchini with olive oil, sea salt, black pepper, and oregano. Spread evenly on the prepared baking sheet.
03 - Roast vegetables in the oven for 10 minutes.
04 - While vegetables roast, pat cod fillets dry. Combine olive oil, lemon juice, lemon zest, sea salt, black pepper, parsley, and thyme in a small bowl. Brush this mixture evenly over the cod fillets.
05 - Remove the baking sheet from the oven after 10 minutes. Move vegetables to the sides and place cod fillets in the center.
06 - Return the baking sheet to the oven and bake for 12 to 14 minutes, or until the cod flakes easily with a fork and vegetables are tender.
07 - Serve the cod and roasted vegetables immediately, optionally garnished with extra parsley and lemon wedges.
# Expert Hints:
01 -
- The fish stays impossibly tender while the lemon crust adds brightness without any heaviness.
- Everything cooks on one sheet, which means minimal cleanup and maximum peace of mind on busy nights.
- It genuinely tastes restaurant-quality, but takes less time than ordering delivery.
02 -
- Don't skip patting the fish dry—even a little moisture on the surface prevents that perfect herb crust from forming and makes the fish steam instead of bake.
- The 10-minute vegetable head start is essential; cod cooks so fast that if vegetables go in at the same time, they'll be undercooked and raw-tasting.
- Fish is done when it flakes easily with a fork and looks opaque all the way through, not when it's white and falling apart.
03 -
- Don't overcrowd the sheet; if your oven is small, use two sheets and rotate them halfway through so vegetables cook evenly.
- Cut vegetables just before cooking so they don't release moisture and get soggy waiting around.