One-Tray Baked Cod (Printable)

A Mediterranean bake of cod with cherry tomatoes, olives, herbs, and lemon in one easy tray.

# What You Need:

→ Fish

01 - 4 skinless, boneless cod fillets (approximately 5.3 oz each)

→ Vegetables

02 - 2 cups halved cherry tomatoes
03 - 1 small red onion, thinly sliced
04 - 1 medium zucchini, sliced (optional)

→ Olives & Aromatics

05 - 2/3 cup pitted Kalamata olives, halved
06 - 2 cloves garlic, thinly sliced
07 - 2 tablespoons capers, rinsed and drained (optional)

→ Herbs & Seasonings

08 - 2 tablespoons extra virgin olive oil
09 - 1 lemon, zested and juiced
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon dried thyme
12 - Sea salt, to taste
13 - Freshly ground black pepper, to taste
14 - Fresh parsley, chopped, for garnish

# How to Make It:

01 - Preheat the oven to 400°F. Line a large baking tray with parchment paper for easy cleanup.
02 - Arrange cherry tomatoes, red onion, zucchini (if using), olives, garlic, and capers on the tray. Drizzle with half of the olive oil and season with oregano, thyme, salt, and pepper. Toss gently to combine.
03 - Nestle cod fillets among the vegetables. Drizzle with the remaining olive oil, sprinkle lemon zest over the fish, and season lightly with salt and pepper. Squeeze half of the lemon juice over the tray.
04 - Bake for 18 to 20 minutes until the cod is opaque and flakes easily, and the vegetables are tender with slight caramelization.
05 - Remove from oven, drizzle with the remaining lemon juice, and garnish with chopped fresh parsley. Serve immediately.

# Expert Tips:

01 -
  • Everything cooks on one tray, so you can actually sit down and relax while dinner bakes itself.
  • The briny olives and capers create a salty, savory sauce that soaks into the tomatoes and fish without any extra effort.
  • It tastes like you spent an hour cooking, but you only spent ten minutes chopping.
02 -
  • Don't overcrowd the tray or the vegetables will steam instead of roast, and you'll lose that caramelized sweetness.
  • If your cod fillets are different sizes, check the thinner ones a few minutes early so they don't dry out while the thicker ones finish.
03 -
  • Pat the cod fillets dry with a paper towel before seasoning so the olive oil and spices actually stick instead of sliding off.
  • Use a tray that's big enough to spread everything out in a single layer, otherwise the fish will poach instead of bake and you'll miss that roasted sweetness.
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