One-Tray Baked Cod (Printable)

Tender cod combined with cherry tomatoes, olives, and herbs baked together on one tray.

# What You Need:

→ Fish

01 - 4 skinless, boneless cod fillets (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, thinly 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

# Step-by-Step:

01 - Preheat oven to 400°F. Line a large baking tray with parchment paper to ensure easy cleanup.
02 - Arrange cherry tomatoes, red onion, zucchini (if using), olives, garlic, and capers evenly on the tray. Drizzle with half of the olive oil and season with oregano, thyme, salt, and pepper. Toss gently to combine.
03 - Nestle cod fillets among the vegetables. Drizzle remaining olive oil over fish, sprinkle lemon zest atop, and season with additional salt and pepper. Squeeze half of the lemon juice evenly over the tray.
04 - Bake for 18 to 20 minutes, or until cod flakes easily with a fork, and vegetables are tender and slightly caramelized.
05 - Remove from oven, drizzle remaining lemon juice over the dish, garnish with chopped fresh parsley, and serve immediately.

# Expert Suggestions:

01 -
  • It delivers big Mediterranean flavor with almost zero effort, which means you can have a restaurant-quality meal on a weeknight without the stress.
  • Everything cooks on one tray, so cleanup is as simple as tossing a piece of parchment paper, leaving you more time to actually enjoy your dinner.
  • The cod stays tender and flaky while the tomatoes burst and mingle with the olives and garlic, creating a savory, tangy sauce that makes every bite feel intentional.
02 -
  • Don't skip the parchment paper, I learned this the hard way when I spent twenty minutes scrubbing stuck-on tomato skins off a metal tray.
  • Pat the cod fillets dry before placing them on the tray, any excess moisture will steam the fish instead of letting it bake, and you'll lose that tender, flaky texture.
  • Add the second squeeze of lemon juice after baking, not before, because the bright acidity fades in the oven and you want that fresh punch at the end.
03 -
  • Use a hot oven and don't overcrowd the tray, the vegetables need space to roast and caramelize instead of steaming in their own juices.
  • Taste a tomato before you start, if they're not very sweet, add a tiny pinch of sugar to the vegetable mix to balance the acidity.
  • Let the tray rest for a minute or two after baking, the juices will settle and the flavors will deepen, making every bite even better.
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