Easy Baked Cod with Spring Vegetables Recipe
This Easy Baked Cod with Spring Vegetables is a bright and healthy dish perfect for a quick weeknight dinner. Tender cod fillets are baked alongside a colorful medley of asparagus, cherry tomatoes, bell peppers, red onion, and kalamata olives, all seasoned with fresh lemon, garlic, and parsley to create a light, flavorful meal that’s ready in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Fish
- 4 (4-6 oz.) cod fillets (4 fillets yield 1-1 ½ lbs)
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 (about 1 cup sliced)
- 1/4 – 1/2 cup whole kalamata olives
- 1/2 medium lemon, thinly sliced
- 1 Tbsp lemon zest (from 1 lemon)
- 3 large cloves garlic, minced
- 2 Tbsp chopped fresh parsley
Seasonings and Oil
- 2 Tbsp olive oil
- 1/2 tsp sea salt, plus pinch for fish
- 1/4 tsp black pepper, plus pinch for fish
Instructions
- Preheat the oven. Set your oven to 400°F (204°C) and prepare a large baking sheet to hold the fish and vegetables.
- Prepare lemon zest and slices. Zest one lemon to yield about 1 tablespoon and slice half of the lemon thinly, reserving the other half for another use.
- Toss vegetables with seasonings. On the baking sheet, combine asparagus, cherry tomatoes, bell pepper, red onion, kalamata olives, olive oil, sea salt, black pepper, lemon zest, lemon slices, minced garlic, and chopped parsley. Toss all ingredients together until evenly coated and arrange in a single layer, leaving space for the cod fillets.
- Prepare the cod fillets. Pat the cod fillets dry with paper towels. Place them on the baking sheet among the vegetables. Sprinkle each fillet with a pinch of salt and pepper, then lay some of the seasoned vegetables over the fish.
- Bake until cooked. Place the baking sheet in the oven and bake for 15 to 18 minutes, or until the cod flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- Garnish and serve. Remove from the oven and sprinkle additional fresh parsley over the fish and vegetables if desired. Serve immediately, pairing the dish with accompaniments like lemon risotto, polenta, or roasted potatoes. For extra flavor, drizzle with Easy Green Goddess Dressing.
- Store leftovers properly. Enjoy fresh for the best taste. Store any leftovers in a sealed container in the refrigerator for 1 to 2 days. This dish is not recommended for freezing.
Notes
- Use fresh cod for best texture; frozen can be used if fully thawed and patted dry.
- Adjust baking time slightly for thicker or thinner fillets to avoid over or undercooking.
- Feel free to swap vegetables based on seasonality or preference.
- Leftovers should be consumed within 1-2 days for optimal freshness.
- Not freezer friendly due to the texture changes in baked fish and vegetables.
