One-Tray Baked Cod (Printable Version)

Tender cod fillets baked with cherry tomatoes, olives, and herbs on a single tray for easy cooking.

# Ingredient List:

→ Fish

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

→ Vegetables

02 - 2 cups cherry tomatoes, halved
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, finely 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 Steps:

01 - Heat the oven to 400°F. Line a large baking tray with parchment paper to simplify cleanup.
02 - On the prepared tray, spread out the cherry tomatoes, red onion, zucchini (if using), olives, garlic, and capers. Drizzle with half of the olive oil and season with oregano, thyme, salt, and black pepper. Gently toss to combine evenly.
03 - Nestle the cod fillets among the vegetables. Drizzle with the remaining olive oil, sprinkle lemon zest over the fillets, and season with additional salt and pepper. Squeeze half of the lemon juice over the entire tray.
04 - Bake for 18 to 20 minutes, or until the cod is opaque and flakes easily with a fork, and the vegetables are tender with slight caramelization.
05 - Remove from the oven, drizzle with the remaining lemon juice, garnish with fresh parsley, and serve immediately.

# Expert Tips:

01 -
  • One tray means you can be in and out of the kitchen in half an hour with almost nothing to clean.
  • The tomatoes burst and mingle with the olives and garlic, creating a sauce you'll want to soak up with bread.
  • Cod stays tender and flaky without any fuss or flipping.
  • It looks impressive enough for company but easy enough for a weeknight.
02 -
  • Don't overbake the cod or it turns rubbery, check it at 18 minutes and pull it as soon as it flakes.
  • If your fillets are thin, reduce the baking time by a few minutes and keep an eye on them.
  • Toss the vegetables well before adding the fish so the seasonings are evenly distributed.
03 -
  • Use parchment paper, not foil, so the tomatoes don't react and taste metallic.
  • Let the tray rest for a minute before serving so the juices settle and the fish doesn't fall apart when you move it.
  • If your tomatoes are looking dry halfway through, add a splash of water or white wine to the tray.
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