Easy Baked Cod with Lemon Herb and Roasted Vegetables
A light, flavorful, and healthy one-pan meal featuring flaky cod fillets baked with a bright lemon-herb sauce and tender roasted vegetables. This dish is perfect for a quick weeknight dinner, requiring minimal prep and delivering maximum taste.
Ingredients
Ingredients
- 4 pieces cod fillets (about 6 oz each) pat dry with paper towels
- 1 lb mixed vegetables (broccoli florets, bell peppers, zucchini) cut into 1-inch pieces
- 3 tbsp olive oil divided
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 cloves garlic minced
- 1 lemon zested and juiced
- 0.5 tsp salt divided
- 0.25 tsp black pepper divided
- 2 tbsp fresh parsley chopped, for garnish
Notes
Storage: Keep leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven to maintain texture. Make-Ahead: The vegetable mix can be chopped and the lemon-herb sauce whisked together up to a day in advance. Variations: Substitute cod with another firm white fish like halibut or haddock. Add a sprinkle of Parmesan cheese to the vegetables before baking for extra flavor. Serve with a side of quinoa or brown rice for a complete meal.