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Easy Baked Cod with Spring Vegetables Recipe

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3.8 from 37 reviews

This Easy Baked Cod with Spring Vegetables is a light, flavorful, and healthy one-pan meal perfect for a quick dinner. Tender cod fillets bake alongside fresh asparagus, cherry tomatoes, bell pepper, red onion, olives, and garlic, all brightened with lemon zest and fresh parsley. Ready in just 30 minutes, this dish combines simple ingredients with easy preparation to bring a delicious Mediterranean-inspired meal to your table.

  • Total Time: 28 minutes
  • Yield: 4 servings

Ingredients

Vegetables and Aromatics

  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 1 cup cherry tomatoes
  • 1 medium yellow or orange bell pepper, thinly sliced
  • 1/2 medium red onion, halved and thinly sliced (~1 cup sliced)
  • 1/4 – 1/2 cup whole kalamata olives
  • 3 large cloves garlic, minced
  • 2 Tbsp chopped fresh parsley
  • 1 Tbsp lemon zest (from 1 lemon)
  • 1/2 medium lemon, thinly sliced

Proteins

  • 4 (4-6 oz.) cod fillets (1-1 ½ lbs total)

Seasonings and Oils

  • 2 Tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Instructions

  1. Preheat the oven: Preheat your oven to 400 degrees F (204 C) and prepare a large baking sheet for roasting the ingredients.
  2. Prepare lemon and veggies: Zest one lemon to yield about 1 tablespoon of zest. Thinly slice half of the lemon and reserve the other half for another use. Trim and cut the asparagus, slice the bell pepper, halve and slice the red onion, and mince the garlic. Rinse the cherry tomatoes and gather the olives and parsley.
  3. Assemble vegetables on baking sheet: On the baking sheet, combine the asparagus, cherry tomatoes, bell pepper, red onion, olives, olive oil, sea salt, black pepper, lemon zest, lemon slices, minced garlic, and parsley. Toss gently to evenly coat everything with oil and seasoning. Arrange the vegetables in a single layer, leaving space for the cod fillets.
  4. Prepare and season the cod: Pat the cod fillets dry with paper towels. Place them on the prepared baking sheet among the vegetables, spacing them out. Sprinkle each fillet with a pinch of sea salt and black pepper. Distribute some of the vegetables over the fish pieces to infuse flavor while baking.
  5. Bake the cod and vegetables: Place the baking sheet in the preheated oven and bake for 15 to 18 minutes, or until the cod flakes easily with a fork and reaches an internal temperature of 145 degrees F (63 C).
  6. Finish and serve: Remove the baking sheet from the oven and sprinkle additional fresh parsley over the fish and vegetables if desired. Serve immediately. This dish pairs wonderfully with sides like lemon risotto, polenta, roasted potatoes, or a drizzle of Easy Green Goddess Dressing for a saucy finish.
  7. Storage tips: Best enjoyed fresh. Store any leftovers in an airtight container in the refrigerator for up to 1-2 days. Not suitable for freezing.

Notes

  • Use fresh parsley and lemon zest for the brightest flavors.
  • If kalamata olives are too salty for your taste, rinse them lightly before adding.
  • Adjust lemon slices quantity to suit your preference for citrus intensity.
  • Check cod doneness with a fork gently flaking the fish; it should be opaque and separate easily.
  • This recipe is best eaten fresh; reheated cod may become dry.
  • Pairing ideas include lemon risotto, polenta, roasted potatoes, or a fresh herb dressing for variety.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Low Fat

Find it online: https://allyumcooks.com/easy-baked-cod-with-spring-vegetables-recipe/