Save to Pinterest I stumbled on this recipe one Tuesday after work when I had exactly twenty minutes before everyone got hungry and zero patience for washing pots. I tossed cod, tomatoes, and olives onto a tray, slid it into the oven, and somehow produced something that tasted like vacation. The lemon hit the hot pan and filled the kitchen with that sharp, sunny smell that makes you feel like you're doing something right. It's been my go-to ever since.
The first time I made this for my sister, she stood at the counter and ate straight off the tray before I could even plate it. She said the olives reminded her of that little taverna we found on the coast years ago, the one with the blue shutters. I hadn't thought about that place in forever, but suddenly I could taste the salt air again.
Ingredients
- Cod fillets: Cod is mild, forgiving, and cooks quickly without drying out if you watch the time. Make sure the fillets are about the same thickness so they finish together.
- Cherry tomatoes: Halving them helps them release their juices faster, which is what creates that tangy, sweet base around the fish.
- Red onion: Slice it thin so it softens and sweetens in the oven without any bitter bite.
- Zucchini: Optional, but it soaks up all the flavors and adds a little heft to the tray.
- Kalamata olives: Briny and rich, they balance the sweetness of the tomatoes and give the whole dish that Mediterranean backbone.
- Garlic: Slice it instead of mincing so it mellows in the heat and doesn't burn.
- Capers: Tiny bursts of salt and tang that make every bite a little more interesting.
- Olive oil: Use the good stuff here, it becomes part of the sauce.
- Lemon: Zest before you juice, and save half the juice for after baking so the brightness doesn't cook off.
- Oregano and thyme: Dried herbs work beautifully here and taste like sunshine on a hillside.
- Parsley: Fresh at the end wakes everything up and adds a pop of green.
Instructions
- Prep the tray:
- Preheat your oven to 200°C (400°F) and line a large baking tray with parchment. This step saves you from scrubbing later, trust me.
- Build the base:
- Scatter the tomatoes, onion, zucchini, olives, garlic, and capers across the tray. Drizzle with half the olive oil, sprinkle the oregano, thyme, salt, and pepper, then toss it all together with your hands so everything glistens.
- Nestle the fish:
- Tuck the cod fillets in among the vegetables. Drizzle the remaining oil over the fish, add the lemon zest, season with salt and pepper, and squeeze half the lemon juice over the whole tray.
- Bake until tender:
- Slide the tray into the oven and bake for 18 to 20 minutes. The cod should be opaque and flake easily, and the tomatoes should be soft and starting to caramelize at the edges.
- Finish and serve:
- Pull the tray out, drizzle the remaining lemon juice over everything, and scatter fresh parsley on top. Serve it straight from the tray if you're feeling casual.
Save to Pinterest One night I served this with crusty bread and a bottle of cold white wine, and my friend said it felt like we were sitting by the water somewhere far away. That's the thing about this dish, it doesn't just feed you, it transports you.
What to Serve It With
I like to tear off chunks of sourdough and drag them through the tomato and olive juices left on the tray. Quinoa or steamed baby potatoes work too if you want something more substantial. A simple green salad with lemon and olive oil keeps the meal light and bright.
Swaps and Substitutions
Haddock or halibut work just as well as cod, and if you can't find Kalamata olives, any briny olive will do. Leave out the capers if they're not your thing, or add a pinch of red pepper flakes if you like a little heat sneaking in at the edges.
Storing and Reheating
Leftovers keep in the fridge for up to two days, though the fish is best fresh. Reheat gently in a low oven or eat it cold over greens for lunch the next day. The vegetables hold up better than the fish, so don't expect miracles, but it's still good.
- Store in an airtight container to keep the flavors from wandering.
- Reheat at 160°C (325°F) for about 10 minutes, covered with foil.
- Add a squeeze of fresh lemon after reheating to bring it back to life.
Save to Pinterest This is the kind of recipe that makes you look like you know what you're doing, even on the nights when you barely do. Keep it in your back pocket for when you need something fast, delicious, and just a little bit special.
Common Recipe Questions
- → What type of fish works best for this dish?
Skinless, boneless cod fillets are ideal, but haddock or halibut can be used as alternatives.
- → Can I add other vegetables to the tray?
Yes, zucchini is optional and works well. Feel free to include other Mediterranean vegetables like bell peppers or eggplant.
- → How do I ensure the cod cooks evenly?
Arrange fillets evenly among the vegetables and bake at 200°C (400°F) until the fish is opaque and flakes easily with a fork.
- → What herbs complement the flavors best?
Dried oregano, thyme, and fresh parsley provide a fragrant Mediterranean aroma and taste.
- → What sides pair well with this dish?
Serve with crusty bread, quinoa, or steamed potatoes to enjoy the flavorful juices fully.