You know those nights when you want something delicious, healthy, and ready in a flash? That’s exactly why my baked lemon herb cod with veggies has become our go-to weeknight hero. Inspired by simple Mediterranean flavors, this dish brings together flaky cod, bright lemon, and earthy herbs with colorful veggies—all baked to perfection in one pan. I first made this for my sister when she visited last summer, and now she texts me every time she makes it herself! The best part? It’s so easy, even my 10-year-old can help prep. Check out more of my favorite dinner recipes if you love quick, flavorful meals like this one.
Why You’ll Love This Baked Lemon Herb Cod with Veggies
Okay, let me count the ways this dish will become your new kitchen BFF:
- Lightning fast prep – I’m talking 15 minutes from fridge to oven. Perfect for those “what’s for dinner?!” panic moments.
- Healthy without tasting like cardboard – Flaky cod packed with protein, colorful veggies bursting with nutrients, and that lemony-herb magic makes it taste indulgent.
- Herbs that sing – The thyme and oregano combo? Absolute flavor fireworks. My kids call it “pizza fish” because it smells that good baking.
- One-pan wonder – Minimal dishes = maximum happiness. Even the cleanup crew (aka me) does a little dance.
Trust me, this recipe’s got weeknight superhero written all over it.
Ingredients for Baked Lemon Herb Cod with Veggies
Gathering the right ingredients is half the battle with this recipe – and luckily, they’re all simple staples I usually have on hand. I separate everything into two groups because, let’s be honest, that’s how my brain works when I’m cooking!
For the Cod
- 4 cod fillets (about 6 oz each) – Look for thick, even pieces so they cook uniformly
- 2 tbsp olive oil – The good stuff! It makes all the difference
- 1 tbsp lemon juice – Freshly squeezed, please – that bottled stuff just won’t cut it
- 1 tsp dried thyme – Rub it between your fingers to wake up the oils
- 1 tsp dried oregano – My secret weapon for that Mediterranean punch
- ½ tsp salt – I use kosher salt for better distribution
- ¼ tsp black pepper – Freshly ground if you can
For the Veggies
- 2 cups cherry tomatoes, halved – The sweet little bursts make this dish
- 1 cup zucchini, sliced – About ¼-inch thick so they cook through
- 1 cup bell pepper, sliced – Any color works, but I love the red ones
- 1 tbsp olive oil – Same rule as above – quality matters!
- ½ tsp salt
- ¼ tsp black pepper
See? Nothing fancy, just fresh, flavorful ingredients that do all the heavy lifting for you. The best part is you can swap veggies based on what’s in season – I’ve used asparagus in spring and butternut squash in fall with equally delicious results.
How to Make Baked Lemon Herb Cod with Veggies
Alright, let’s get cooking! This baked lemon herb cod with veggies comes together so easily, you’ll wonder why you ever ordered takeout. I’ve made this dozens of times (my family won’t let me stop), and here’s exactly how I do it:
First, crank that oven to 400°F (200°C) – no skipping this step! A properly heated oven is what gives you that perfect flaky texture. While it’s warming up, grab your cod fillets and pat them dry with paper towels. This little trick helps the seasoning stick better. In a bowl, I mix the olive oil, lemon juice (squeeze it right over the bowl to catch all those precious drops), thyme, oregano, salt, and pepper. Then I gently coat each fillet – don’t be shy, get in there with your hands! The fish goes straight into the baking dish, and that’s when the magic starts.
Now for the veggies – my favorite part because you can really play with colors here. Toss those halved cherry tomatoes, zucchini slices, and bell peppers with olive oil, salt, and pepper in another bowl. I like to arrange them around the cod like a little vegetable crown – it makes the dish look fancy with zero extra effort. Pop the whole thing in the oven for 18-20 minutes. You’ll know it’s done when the cod flakes easily with a fork and the veggies have just the right amount of caramelized edges.
Pro tip from my many test runs: If you love that lemony flavor as much as I do, try my lemon butter salmon technique – squeeze a little extra fresh lemon juice over everything right before serving. It brightens up the whole dish beautifully!
Tips for Perfect Baked Lemon Herb Cod with Veggies
After making this dish more times than I can count, I’ve picked up some foolproof tricks to guarantee restaurant-quality results every time. First, the cod is done when it flakes easily with a fork – no guessing needed! If you’re nervous, an instant-read thermometer should read 145°F at the thickest part. Taste your seasoning mix before adding it to the fish – I often add an extra squeeze of lemon if it needs more brightness.
Don’t stress about the herbs – fresh thyme and oregano work beautifully if you have them (just double the amount). And those veggies? Swap in whatever’s in your crisper drawer. Broccoli, asparagus, even thin potato slices all roast up nicely. The key is cutting everything about the same thickness so they cook evenly. Oh, and one last thing – let the dish rest for 2 minutes after baking. Those juices redistribute and make every bite incredible!
Serving Suggestions for Baked Lemon Herb Cod with Veggies
Now, let’s talk about making this dish shine at the table! I love serving my baked lemon herb cod with a fluffy bed of quinoa or jasmine rice – they soak up all those delicious juices perfectly. For lighter nights, a crisp Greek orzo salad makes the ideal fresh side. Right before serving, I always sprinkle chopped parsley and maybe some lemon zest over everything – it adds that pop of color and freshness that makes people go “wow!” at first glance. A crusty baguette on the side never hurts either – you’ll want something to mop up every last bit of that lemony goodness!
Storage and Reheating Instructions
Leftovers? No problem! This baked lemon herb cod keeps beautifully in the fridge for up to 2 days – just store it in an airtight container. When reheating, I’ve learned the hard way that the microwave turns fish into rubber. Instead, pop it in a 300°F oven for about 10 minutes, covered with foil to lock in moisture. The veggies might get a bit softer, but the cod stays tender and flaky. If you’re really pressed for time, a quick zap at 50% power works in a pinch – just add a splash of water to keep things from drying out!
Nutritional Information for Baked Lemon Herb Cod with Veggies
Here’s why I feel good about serving this dish to my family – each generous portion packs about 220 calories with a whopping 28g of protein from that beautiful cod. You’re looking at just 8g carbs and 9g fat (mostly the good kind from olive oil). The veggies contribute 2g fiber and 60% of your daily vitamin C – not bad for something that tastes this indulgent! Just remember, these numbers might shift slightly depending on your exact ingredients. But hey, when something’s this fresh and flavorful, who’s counting?
Frequently Asked Questions
Can I use frozen cod for this recipe?
Absolutely! Just make sure to thaw it completely in the fridge overnight first, then pat it super dry with paper towels. Frozen cod works great – I use it all the time when fresh isn’t available. The key is removing as much moisture as possible so the seasonings stick properly and it bakes up nice and flaky.
What other vegetables can I use?
Oh, the possibilities! I’ve tossed in everything from asparagus to snap peas to thin carrot slices. Just keep pieces about the same thickness so they cook evenly. My friend swears by adding artichoke hearts, and I’m obsessed with roasted fennel in this dish. Check out my light summer dinners for more veggie inspiration!
How do I know when the cod is done cooking?
Look for three magic signs: 1) The fish turns opaque white, 2) It flakes easily when nudged with a fork, and 3) The thickest part reaches 145°F on a thermometer. Don’t overbake – cod goes from perfect to rubbery fast! I always err on the side of just done since it keeps cooking a bit after coming out of the oven.
Can I make this ahead of time?
You can prep the components separately – mix the herb oil and chop veggies up to a day ahead. But I don’t recommend assembling until right before baking, or the salt will draw out too much moisture from the fish. The good news? It cooks so fast you hardly need to meal prep!
What if I don’t have dried herbs?
No sweat! Fresh herbs work beautifully – just double the amounts (so 2 tsp each of fresh thyme and oregano). Or get creative with what’s in your spice rack – Italian seasoning, herbes de Provence, or even a pinch of rosemary would all be delicious in their own way. Cooking should be fun, not stressful!
Baked Lemon Herb Cod with Veggies
Ingredients
Equipment
Method
- Preheat the oven to 400°F (200°C).
- In a bowl, mix the cod fillets with olive oil, lemon juice, thyme, oregano, salt, and black pepper.
- Place the cod in a baking dish.
- In another bowl, toss the cherry tomatoes, zucchini, and bell pepper with olive oil, salt, and black pepper.
- Arrange the vegetables around the cod in the baking dish.
- Bake for 18-20 minutes, or until the cod is cooked through and flakes easily.
- Serve immediately.
Nutrition
Notes
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