Save I was standing in front of the fish counter, exhausted from a long week, when the fishmonger suggested cod. I wasn't convinced at first—I'd always thought of it as bland—but he promised me something simple that would feel like a vacation on a plate. That night, I tossed everything onto one tray, slid it into the oven, and poured myself a glass of wine. Twenty minutes later, the smell of garlic, lemon, and herbs had completely transformed my kitchen, and I understood what he meant.
The first time I made this for friends, I was running late and hadn't even set the table when they arrived. I slid the tray out of the oven, scattered parsley over the top, and we ate straight from the pan with crusty bread. One friend looked up and said it tasted like something you'd get at a seaside taverna in Greece. I've never forgotten that, and now I make it whenever I want to feel like I'm somewhere sunnier.
Ingredients
- Cod fillets: Look for thick, firm fillets that smell clean and ocean-fresh, not fishy—they'll stay tender and won't fall apart as they bake.
- Cherry tomatoes: Halving them helps them release their juices and caramelize slightly, creating a natural sauce that clings to the fish.
- Red onion: Slice it thin so it softens and sweetens in the oven without overpowering the delicate cod.
- Zucchini: Optional but wonderful for soaking up all the garlicky, lemony juices—slice it about a quarter inch thick.
- Kalamata olives: Their briny, fruity flavor is key to that Mediterranean vibe, and halving them spreads their saltiness throughout the tray.
- Garlic: Slice it instead of mincing so it roasts into sweet, golden slivers instead of burning.
- Capers: Rinse them well to remove excess salt, then let them crisp up slightly in the oven for little bursts of tangy flavor.
- Extra virgin olive oil: Use a good one—it's not just for cooking, it becomes part of the sauce you'll want to soak up with bread.
- Lemon: Both the zest and juice are essential, adding brightness that cuts through the richness and makes everything taste alive.
- Dried oregano and thyme: These herbs smell like sunshine and hillsides, and they don't need to be fresh to work magic here.
- Sea salt and black pepper: Season generously—the vegetables need it, and the fish will thank you.
- Fresh parsley: A handful chopped at the end adds color and a fresh, grassy note that ties it all together.
Instructions
- Preheat and Prep:
- Set your oven to 200°C (400°F) and line a large baking tray with parchment paper. This makes cleanup so easy you'll actually look forward to it.
- Build the Vegetable Base:
- Scatter the halved tomatoes, onion slices, zucchini, olives, garlic, and capers across the tray, then drizzle with half the olive oil and toss with oregano, thyme, salt, and pepper. You want everything lightly coated and evenly spread so it roasts instead of steams.
- Nestle the Cod:
- Tuck the cod fillets right into the vegetables, drizzle with the remaining oil, and sprinkle lemon zest over the top. Squeeze half the lemon juice over everything and season the fish with a bit more salt and pepper.
- Roast Until Golden:
- Slide the tray into the oven and bake for 18 to 20 minutes, until the cod is opaque and flakes easily with a fork and the vegetables are tender with crispy, caramelized edges. The smell will tell you when it's ready.
- Finish and Serve:
- Pull the tray from the oven, squeeze the rest of the lemon over the top, and scatter fresh parsley everywhere. Serve it straight away, ideally with something to mop up all those beautiful juices.
Save There was a night when I made this after a particularly rough day, and I remember standing by the oven, watching the tomatoes blister and the garlic turn golden. It was such a small thing, but it reminded me that sometimes the best comfort isn't complicated—it's just good ingredients, a little heat, and the patience to let them become something more together. I ate it slowly, savoring every bite, and felt a little more like myself again.
Serving Suggestions
This dish practically begs for crusty bread to soak up the garlicky, lemony pan juices, but it's also beautiful over quinoa or alongside steamed baby potatoes. I've served it with a simple arugula salad dressed in olive oil and lemon, and the peppery greens are the perfect contrast to the rich, savory fish. A crisp white wine like Sauvignon Blanc or a chilled rosé makes it feel like a real occasion, even on a Tuesday.
Variations and Substitutions
If you can't find cod, haddock or halibut work beautifully—just adjust the cooking time slightly if the fillets are thicker. For a spicy kick, scatter red pepper flakes over the vegetables before roasting, or add a few anchovy fillets alongside the garlic for deeper, umami-rich flavor. I've also made this with green beans instead of zucchini, and it was just as good—anything that roasts well will work here.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to two days, and they're delicious cold or gently reheated in a low oven. I've flaked the leftover cod into a grain bowl with farro and spinach, and it felt like a completely new meal. The vegetables are also wonderful stirred into pasta the next day, with a little pasta water to loosen everything up.
- Store the fish and vegetables together so the flavors continue to meld.
- Reheat gently at 150°C (300°F) for about 10 minutes, covered with foil to keep the fish moist.
- If serving cold, drizzle with a bit more lemon juice and olive oil to refresh the flavors.
Save This recipe has become my go-to whenever I want something that feels special without the fuss, and I hope it brings you the same kind of quiet joy it's brought me. There's something deeply satisfying about pulling a single tray from the oven and knowing dinner is done, delicious, and ready to share.