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Tender wild cod fillets baked with zucchini, bell peppers, tomatoes, and a lemon-herb marinade. A one-pan Mediterranean meal ready in just 30 minutes.
Type of Cuisine:
mediterranean
Prep Time: 15 minutes.
Cook Time: 15-20 minutes
How Many Servings?
4 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 2 wild cod fillets (about 1.5–2 lbs) | |
| 1 medium zucchini, sliced into rounds or half-moons | |
| 1 red bell pepper, sliced | |
| 1 yellow bell pepper, sliced | |
| 1 cup cherry tomatoes | |
| 4 garlic cloves, minced | |
| 1 shallot sliced thinly | |
| 1/4 cup olive oil | |
| 2 tablesoons chopped fresh parsley | |
| 2 tablespoons chopped basil or dill | |
| 1/2 teaspoon red chili flakes optional | |
| 1 lemon (zest + slices) |
Preparation
1
Make the herb marinade
In a small bowl, mix together the minced garlic, lemon zest, olive oil, chopped herbs, salt, pepper, and red pepper flakes (if using). This simple marinade brings the whole dish to life.
In a small bowl, mix together the minced garlic, lemon zest, olive oil, chopped herbs, salt, pepper, and red pepper flakes (if using). This simple marinade brings the whole dish to life.
2
Season the vegetables
Place the sliced zucchini, bell peppers, cherry tomatoes, and shallots into a large bowl. Spoon about 1 tablespoon of the marinade over the vegetables and toss gently to coat.
Place the sliced zucchini, bell peppers, cherry tomatoes, and shallots into a large bowl. Spoon about 1 tablespoon of the marinade over the vegetables and toss gently to coat.
3
Arrange the baking pan
Line a baking sheet or large roasting dish with parchment paper. Place the cod fillets in the center, then surround them with the seasoned vegetables.
Line a baking sheet or large roasting dish with parchment paper. Place the cod fillets in the center, then surround them with the seasoned vegetables.
4
Add the marinade
Spoon the remaining marinade over the cod fillets, spreading it evenly to coat the tops of the fish. Lay lemon slices over the fish and scatter a few over the vegetables, if you like.
Spoon the remaining marinade over the cod fillets, spreading it evenly to coat the tops of the fish. Lay lemon slices over the fish and scatter a few over the vegetables, if you like.
5
Bake
Bake in a preheated 400°F (200°C) oven on the middle rack for 15–18 minutes, or until the cod is cooked through and flakes easily with a fork. The vegetables should be tender and lightly caramelized.
Bake in a preheated 400°F (200°C) oven on the middle rack for 15–18 minutes, or until the cod is cooked through and flakes easily with a fork. The vegetables should be tender and lightly caramelized.
6
Serve
Finish with a sprinkle of flaky sea salt, fresh parsley, or more lemon juice if desired. Serve warm—straight from the pan!
Finish with a sprinkle of flaky sea salt, fresh parsley, or more lemon juice if desired. Serve warm—straight from the pan!
Recipe Tips & Suggestions
To store:
Let the cod and vegetables cool completely, then transfer to an airtight container. Refrigerate for up to 3 days.
To reheat:
Place the cod and vegetables in a baking dish and cover loosely with foil. Warm in a 350°F (175°C) oven for about 10–12 minutes, or until heated through. You can also reheat gently on the stove in a covered pan over low heat.
Tip: Avoid microwaving the cod—it can dry out easily. A quick reheat in the oven or on the stove keeps the texture tender and fresh.