One-Tray Baked Cod Dish (Printable)

Tender baked cod with cherry tomatoes, olives, and herbs on one tray for simple Mediterranean flavors.

# What You Need:

→ Fish

01 - 4 cod fillets, skinless and boneless, approximately 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

# How To Make It:

01 - Preheat oven to 400°F. Line a large baking tray with parchment paper for easy cleanup.
02 - Arrange cherry tomatoes, red onion, zucchini (if using), olives, garlic, and capers 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 with remaining olive oil, sprinkle lemon zest over the fish, and season with additional salt and pepper. Squeeze half the lemon juice over the entire tray.
04 - Bake for 18 to 20 minutes until the cod is opaque and flakes easily, and the vegetables are tender and slightly caramelized.
05 - Remove from oven, drizzle with remaining lemon juice, garnish with fresh parsley, and serve immediately.

# Helpful Tips:

01 -
  • Everything cooks on one tray, so theres no pile of pots waiting by the sink.
  • The tomatoes burst and mingle with olive oil, creating a sauce that needs no stirring.
  • Cod stays moist because the vegetables shield it from direct heat while adding moisture.
  • Its ready in half an hour, making weeknight dinners feel less like a chore and more like a small escape.
02 -
  • Pat the cod dry with paper towels before placing it on the tray, or it will steam instead of getting those slightly golden edges.
  • Do not skip the lemon juice at the end because it brightens everything and makes the flavors pop in a way the baked zest alone cannot.
  • If your tomatoes are large, cut them into quarters so they release juice faster and cook down properly.
03 -
  • Use parchment paper, not foil, because the tomatoes are acidic and can react with aluminum, leaving a metallic taste.
  • Let the tray sit for two minutes after pulling it from the oven so the fish finishes cooking gently in the residual heat without drying out.
  • Save any leftover tray juices and vegetables to toss with pasta the next day for an easy lunch.
Go Back