Baked Cod Lemon Herb (Printable version)
Tender cod fillets with a lemon-herb crust paired with roasted vegetables and herbs.
# What you need:
→ Fish
01 - 4 skinless, boneless cod fillets (6 oz each)
02 - 2 tbsp olive oil
03 - 1 lemon, zested and juiced
04 - 1 tsp sea salt
05 - ½ tsp black pepper
06 - 2 tbsp fresh parsley, chopped
07 - 1 tsp fresh thyme leaves or ½ tsp dried thyme
→ Roasted Vegetables
08 - 1 lb baby potatoes, halved
09 - 2 medium carrots, peeled and sliced
10 - 1 red bell pepper, cut into strips
11 - 1 zucchini, sliced
12 - 2 tbsp olive oil
13 - 1 tsp sea salt
14 - ½ tsp black pepper
15 - 1 tsp dried oregano
# How To:
01 - Preheat 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 2 tbsp olive oil, 1 tsp sea salt, ½ tsp black pepper, and dried oregano. Spread evenly on the prepared baking sheet.
03 - Roast the vegetables in the oven for 10 minutes.
04 - While vegetables roast, pat the cod fillets dry. In a small bowl, combine 2 tbsp olive oil, lemon juice, lemon zest, 1 tsp sea salt, ½ tsp black pepper, chopped parsley, and thyme. Brush this mixture evenly over the cod fillets.
05 - Remove the baking sheet from the oven. Push the roasted vegetables to the sides and place the cod fillets in the center.
06 - Return the baking sheet to the oven and bake for 12 to 14 minutes, until the cod flakes easily with a fork and the vegetables are tender.
07 - Serve immediately, garnished with extra parsley and lemon wedges if desired.
# Expert Advice:
01 -
- Dinner actually tastes like you spent hours on it when you spent barely thirty minutes in the kitchen.
- Your whole kitchen smells like herbs and lemon without any heavy cream or complicated techniques getting in the way.
- The fish stays impossibly tender and the vegetables get just caramelized enough to taste like a treat, not a side dish.
02 -
- The moment you see the thickest part of the fish turn opaque all the way through is the moment to stop—overcooked cod becomes dry and disappointed, so set a timer and check at twelve minutes.
- Patting the fish dry isn't optional; wet fish steams instead of developing that delicate crust that makes this dish memorable.
03 -
- Cut all your vegetables roughly the same size so they finish cooking at the same moment; uneven pieces mean some are done and some are still waiting.
- A squeeze of fresh lemon juice right at the table, just before eating, lifts everything and makes the whole dish sing in a way seasoning alone never quite manages.