Pin It I was standing in my kitchen on a Tuesday night, staring at a package of cod and wondering how to make dinner feel less like a chore. The tomatoes on the counter were almost too ripe, the jar of olives had been open for weeks, and I was too tired for anything complicated. I tossed everything onto a tray, slid it into the oven, and twenty minutes later, I had something that tasted like I'd actually tried. That's when I realized the best recipes aren't always the ones you plan—they're the ones that save you when you need them most.
The first time I made this for friends, I didn't tell them it took me ten minutes to prep. They kept asking what the secret was, why the fish was so moist, how the flavors were so bright. I just shrugged and said I'd been cooking all day. Later, when I admitted the truth, one of them laughed and said it was the best kind of lie. Now it's the dish I make when I want to impress without actually impressing myself into exhaustion.
Ingredients
- Cod fillets: Cod is mild and forgiving, which means it won't overpower the other flavors and it's nearly impossible to mess up if you watch the timer.
- Cherry tomatoes: Halving them helps them release their juices faster, and when they roast, they turn sweet and jammy, almost like a quick homemade sauce.
- Red onion: Thin slices soften and caramelize in the oven, adding a subtle sweetness that balances the brininess of the olives.
- Zucchini: Optional, but it soaks up all the lemony, garlicky juices and adds a bit of heartiness without weighing things down.
- Kalamata olives: Their deep, salty flavor is the backbone of this dish, and halving them ensures every bite gets a little hit of that briny goodness.
- Garlic: Slicing it thin means it roasts instead of burning, turning mellow and fragrant rather than sharp.
- Capers: They add a pop of acidity and a tiny burst of flavor that keeps each forkful interesting.
- Extra virgin olive oil: Use the good stuff here, it coats everything and carries the flavors of the herbs and lemon into every corner of the tray.
- Lemon: Both the zest and juice are essential, the zest brings brightness before baking, and the juice at the end wakes everything up.
- Oregano and thyme: Dried herbs work perfectly here because they hold up to the heat and infuse the vegetables as they cook.
- Fresh parsley: A handful at the end makes the whole dish look alive and adds a fresh, grassy note that cuts through the richness.
Instructions
- Get the oven ready:
- Preheat to 200°C (400°F) and line your tray with parchment paper. This step isn't just about cleanup, it keeps everything from sticking and makes sliding the whole tray out so much easier.
- Build the vegetable base:
- Spread the tomatoes, onion, zucchini, olives, garlic, and capers across the tray, drizzle with half the olive oil, and toss with oregano, thyme, salt, and pepper. You want everything lightly coated, not drowning.
- Nestle in the fish:
- Tuck the cod fillets right into the vegetables, drizzle with the rest of the oil, and sprinkle lemon zest and a little more salt and pepper on top. Squeeze half the lemon juice over everything now so the flavors start mingling as it bakes.
- Bake until tender:
- Slide the tray into the oven for 18 to 20 minutes, until the cod is opaque and flakes easily and the vegetables are soft with golden edges. The smell will tell you when it's almost ready.
- Finish and serve:
- Pull the tray out, drizzle the remaining lemon juice over the top, scatter fresh parsley, and serve it straight from the tray. It tastes best when it's still steaming.
Pin It One evening, I made this after a long day and ate it straight from the tray with a hunk of bread, standing at the counter. There was no plating, no fuss, just me and the quiet kitchen and the taste of lemon and olive oil on warm fish. It reminded me that sometimes the best meals aren't the ones you serve to others, they're the ones that feed you when you're too tired to perform.
What to Serve Alongside
Crusty bread is my go-to because it soaks up all the garlicky, lemony juices that pool at the bottom of the tray. If you want something more substantial, quinoa or steamed baby potatoes work beautifully and turn this into a full, satisfying meal without adding much effort. A simple green salad with a sharp vinaigrette cuts through the richness and keeps everything feeling light.
Swaps and Variations
If you can't find cod, haddock or halibut are great substitutes, just adjust the baking time slightly if the fillets are thicker. For a bit of heat, I sometimes sprinkle red pepper flakes over the vegetables before baking, it adds a gentle warmth that doesn't overpower the other flavors. You can also swap the zucchini for bell peppers or asparagus, whatever you have on hand will work as long as it's cut into similar-sized pieces.
Storage and Reheating
Leftovers keep well in the fridge for up to two days, though the fish is best enjoyed fresh. To reheat, I gently warm it in a low oven rather than the microwave, which can make the cod rubbery. You can also flake the leftover fish into a grain bowl or toss it with pasta the next day, and it feels like a completely different meal.
- Store in an airtight container in the fridge within two hours of cooking.
- Reheat at 150°C (300°F) for about 10 minutes, just until warmed through.
- Don't freeze the cooked fish, it loses texture, but you can prep the vegetables ahead and store them separately.
Pin It This is the kind of recipe that doesn't ask much of you, but it gives back more than you'd expect. Keep it in your rotation for the nights when you need something easy, something good, and something that reminds you why you love cooking in the first place.
Recipe FAQs
- → What type of fish works best for this dish?
Cod fillets are recommended for their mild flavor and flaky texture, but haddock or halibut can be substituted.
- → Can I add other vegetables to the tray?
Yes, adding zucchini or red onions enhances the flavor and texture, but keep the slices even to ensure uniform cooking.
- → How can I make the dish spicier?
Sprinkle a pinch of red pepper flakes over the ingredients before baking for a subtle spicy kick.
- → Is it necessary to use fresh lemon juice and zest?
Using fresh lemon juice and zest brightens the dish with citrus notes that complement the fish and vegetables beautifully.
- → What sides pair well with this meal?
Serve alongside crusty bread, steamed potatoes, or quinoa to soak up the flavorful juices from the tray.