Pin this I used to think baking fish was risky, something that could dry out in minutes if I turned my back. Then one weeknight, exhausted and hungry, I threw cod fillets onto a tray with whatever vegetables were in the crisper. Twenty minutes later, the kitchen smelled like a coastal tavern, and the fish came out perfectly moist. I've been making this ever since, tweaking the herbs and olives depending on what's open in the fridge.
The first time I made this for friends, I panicked because I forgot to buy wine for deglazing. Turns out, this dish doesn't need it. The tomatoes burst and mingle with the lemon and olive oil, creating their own glossy, tangy pan sauce. My friend mopped up every drop with bread and asked for the recipe twice before leaving.
Ingredients
- Cod fillets: Look for thick, evenly sized pieces so they cook at the same rate. If they're frozen, thaw them gently in the fridge overnight to avoid a watery texture.
- Cherry tomatoes: Halving them helps them release their juices faster, which makes the whole tray feel saucy and rich instead of dry.
- Red onion: Slice it thin so it softens and almost melts into the vegetables, adding sweetness without crunch.
- Kalamata olives: These are meatier and less sharp than green olives. I halve them so their brine spreads more evenly across the tray.
- Garlic: Slicing it instead of mincing keeps it from burning and gives you sweet, mellow bites scattered throughout.
- Lemon: Zest it first, then juice it. The zest goes on before baking for fragrance, the juice goes on after for brightness.
- Olive oil: Use the good stuff. It's the base of the sauce and you'll taste it in every bite.
- Fresh parsley: Don't skip the garnish. It cuts through the richness and makes the whole plate look alive.
Instructions
- Prep the tray:
- Preheat your oven to 200°C and line a large baking tray with parchment paper. This isn't just for cleanup, it keeps everything from sticking and helps the vegetables caramelize evenly.
- Build the vegetable base:
- Scatter the tomatoes, onion, zucchini, olives, garlic, and capers across the tray. Drizzle with half the olive oil, sprinkle the oregano and thyme, season with salt and pepper, then toss everything with your hands so it's lightly coated.
- Nestle the fish:
- Lay the cod fillets right on top of the vegetables, pushing them down gently so they're cradled in the mix. Drizzle the rest of the oil over the fish, add the lemon zest, season again, and squeeze half the lemon juice across the whole tray.
- Bake until tender:
- Slide the tray into the oven and bake for 18 to 20 minutes. The fish should be opaque and flake easily when you press it with a fork, and the tomatoes should be blistered and starting to collapse.
- Finish and serve:
- Pull the tray out, squeeze the remaining lemon juice over everything, and scatter fresh parsley on top. Serve straight from the tray or plate it up with crusty bread on the side.
Pin this One summer evening, I made this on a whim after a long day at the beach. We ate it outside with chilled wine and warm bread, and it felt like the simplest, most perfect meal. No one wanted dessert. No one wanted to move. Just the lingering taste of lemon and salt and the sound of forks scraping the tray.
What to Serve Alongside
I usually serve this with crusty sourdough or a simple quinoa pilaf to soak up the juices. Steamed baby potatoes work beautifully too, especially if you toss them in a little of the lemony oil from the tray. Keep it light and let the fish be the star.
Swaps and Variations
You can swap the cod for haddock, halibut, or even thick salmon fillets if that's what you have. I've also made this with green beans instead of zucchini, and it was just as good. If you like heat, add a pinch of red pepper flakes before baking or drizzle chili oil over the finished dish.
Storage and Reheating
Leftovers keep in the fridge for up to two days in an airtight container. Reheat gently in a low oven or eat it cold on top of a green salad, it's surprisingly good that way. The tomatoes get even sweeter overnight, and the fish stays tender if you don't overheat it.
- Store the fish and vegetables together so the flavors keep mingling.
- Reheat at 160°C for about 10 minutes, covered loosely with foil.
- If eating cold, add a fresh squeeze of lemon and a drizzle of olive oil to wake it up.
Pin this This is the kind of recipe that makes weeknight cooking feel effortless and a little bit special. I hope it becomes a regular in your kitchen, the way it has in mine.
Recipe Questions
- → What type of fish works best for this dish?
Skinless, boneless cod fillets are ideal due to their mild flavor and flaky texture, but haddock or halibut can be used as alternatives.
- → Can I add other vegetables to the tray?
Yes, zucchini slices are optional and work well. Other Mediterranean vegetables like bell peppers or eggplant could also be added.
- → How do I know when the cod is done baking?
The cod is ready when it turns opaque and flakes easily with a fork, usually after 18 to 20 minutes at 200°C (400°F).
- → What can I serve on the side?
This dish pairs nicely with crusty bread, quinoa, or steamed potatoes to complement the flavors and soak up the juices.
- → Can I make this dish spicier?
Adding a pinch of red pepper flakes before baking offers a subtle spicy kick without overpowering the delicate flavors.