RESET360 with Camille McLaughlin
January Pick: Dinner

Lemon Herb Baked Cod with Roasted Vegetables

Cod fillets baked under lemon, garlic, and herb oil on one sheet pan of caramelized fennel, peppers, red onion, and blistered cherry tomatoes.

Why you'll love Lemon Herb Baked Cod with Roasted Vegetables

This is a whole dinner on one pan, and it is bright enough to cut through a gray January evening. Fennel, red peppers, red onion, and cherry tomatoes roast at high heat until their edges brown and the tomatoes burst, then thick pieces of cod go in among them under a spoonful of olive oil whisked with lemon zest, garlic, parsley, and dill. The fish bakes in the vegetables' heat and juices, and everything comes out together.

The timing is the technique. Vegetables need about twenty minutes at high heat to caramelize, and cod needs about ten, so the vegetables get a head start and the fish joins them for the finish. The lemon herb oil does two jobs: it seasons the fish and it keeps its surface from drying out in the hot oven, so the cod stays moist and flakes into big, tender pieces.

Cherry tomatoes are one of the most reliable tomatoes in winter, and roasting concentrates their sweetness. Squeeze the roasted lemon over the plate at the end and the pan juices become the sauce.

Quick overview: This Lemon Herb Baked Cod with Roasted Vegetables takes 15 min of hands-on time and about 50 min in all and makes 4 servings, each 1 fillet with about 1 1/2 cups vegetables. You'll need a sheet pan.

Jump to recipe

Lemon herb baked cod with roasted fennel, peppers and tomatoes
Prep 15 minCook 35 minTotal 50 minServes 4Serving 1 fillet with about 1 1/2 cups vegetablesYou'll need Sheet pan

Ingredients

  • 1 large fennel bulb (about 1 lb), cored and cut into 1/2-inch wedges, fronds saved
  • 2 red bell peppers, cut into 1-inch strips
  • 1 medium red onion, cut into 8 wedges through the root
  • 2 cups cherry tomatoes
  • 1/4 cup olive oil, divided
  • 1 1/2 tsp fine sea salt, divided
  • 1/2 tsp black pepper, divided
  • 1 tsp dried oregano
  • 1 1/2 lb thick cod fillets, cut into 4 pieces
  • 2 tsp finely grated lemon zest
  • 3 cloves garlic, finely grated
  • 1/4 cup finely chopped parsley
  • 2 tbsp chopped fresh dill
  • 1 lemon, halved, for roasting and squeezing

Instructions

  1. Heat the oven: Heat the oven to 425°F (220°C). High heat browns the vegetables before they have time to steam in their own moisture.
  2. Roast the vegetables: Toss the fennel, peppers, onion, and tomatoes on a large rimmed sheet pan with 2 tablespoons of the olive oil, 3/4 teaspoon of the salt, half the pepper, and the oregano. Spread them in one layer, add the lemon halves cut side down, and roast for 20 minutes, until the fennel is browned at the edges and the tomatoes are starting to burst.
  3. Make the herb oil: While the vegetables roast, stir the remaining 2 tablespoons of olive oil with the lemon zest, garlic, parsley, and dill. Pat the cod dry and season it with the remaining salt and pepper. Dry fish takes the seasoning evenly and bakes up firm.
  4. Add the cod: Pull out the pan, stir the vegetables, and push them aside to make four spaces. Set the cod in the spaces and spoon the herb oil over each piece, coating the top. The oil seals the surface so the fish stays moist.
  5. Bake the fish: Return the pan to the oven for 10 to 12 minutes, until the cod is opaque all the way through, flakes easily with a fork, and reads 145°F (63°C) in the thickest part.
  6. Finish and serve: Squeeze the roasted lemon halves over the fish and vegetables, scatter the chopped fennel fronds on top, and serve straight from the pan with the juices spooned over.

Storage and leftovers

Refrigerate leftovers in a sealed container for up to 3 days.

Warm gently, covered, in a 300°F (150°C) oven for 10 to 12 minutes, just until heated through, so the fish stays tender. Leftover cod is also good cold, flaked over greens with the vegetables.

Variations

  • Halibut: Use halibut fillets of the same thickness; they bake in about the same time.
  • Olives and capers: Scatter a handful of halved Kalamata olives and a tablespoon of rinsed capers over the vegetables when the fish goes in.
  • Zucchini: Add a sliced zucchini with the cod, since it needs only the last 10 minutes to soften.
  • Spiced: Add 1/2 teaspoon each ground cumin and sweet paprika to the herb oil for a warmer, North African flavor.

Notes and tips

  • Buy thick fillets: Pieces about an inch thick bake evenly. Tuck any thin tail ends under so the whole piece finishes at once.
  • Give the pan room: Use your largest sheet pan, or two. Crowded vegetables release steam and stay pale.
  • Thaw frozen cod overnight: Frozen cod works well. Thaw it in the refrigerator overnight and pat it very dry.
  • Keep the fennel wedges attached: Cutting through the root end holds each wedge together so it browns on both cut sides.

Nutrition and mindful eating

  • Cod is a mild white fish rich in protein, with selenium, vitamin B12, and iodine, and it cooks in minutes.
  • Peppers, tomatoes, and fennel bring vitamin C and fiber, and roasting draws out their sweetness so the plate feels generous.
  • Olive oil is the real fat on the pan, and it carries the lemon, garlic, and herbs onto every bite.
  • Fiber-rich vegetables and fat beside the fish slow the meal down, so it settles you in for the evening.
  • As you eat, notice the clean lemon and herb flavors against the caramelized vegetables, and check in later in the evening: this plate should leave you satisfied for at least 3 hours without wanting a sweet finish.

Frequently asked questions

Have a question about this Lemon Herb Baked Cod with Roasted Vegetables? Start here, with the questions people ask most.

How do I know the cod is done?

It turns from translucent to opaque all the way through, flakes easily when pressed with a fork, and reads 145°F (63°C) in the thickest part.

Can I use frozen fish?

Yes. Thaw it overnight in the refrigerator, pat it dry, and bake it the same way.

Can I use different vegetables?

Yes. Broccoli, cauliflower, zucchini, and asparagus all roast well. Add firm ones with the first batch and quick-cooking ones with the fish.

What can I serve with it?

It is a full meal on its own. For a bigger plate, add a green salad or celery root purée.

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Tags: January Pick, Dinner, Mediterranean, Dairy-Free