Save to Pinterest I was standing in my kitchen on a rainy Tuesday, staring at four cod fillets I'd grabbed on impulse, when I realized I had no plan. My usual go-to felt boring, so I opened the fridge and started pulling out whatever looked bright and alive—cherry tomatoes, a jar of olives, half a lemon. Twenty minutes later, I had a tray of golden, herb-scented fish surrounded by burst tomatoes and I thought, why don't I do this every week? It's become my answer to those nights when I want something nourishing without the fuss.
The first time I made this for friends, I was nervous because it felt almost too simple. But when I pulled the tray from the oven, the kitchen smelled like a seaside taverna, and everyone leaned in. One friend sopped up the juices with bread and said it tasted like vacation, which is exactly the feeling I chase every time I make it now.
Ingredients
- Cod fillets: Cod is mild and flaky, which lets the bold flavors shine through without competing. Make sure theyre similar in size so they cook evenly.
- Cherry tomatoes: Halving them helps them burst faster, releasing their sweet juices that mingle with the olive oil and create a light sauce.
- Red onion: Slice it thin so it softens and caramelizes just enough to add sweetness without crunch.
- Zucchini: Optional, but it soaks up the pan juices beautifully and adds a bit of heft to the meal.
- Kalamata olives: The briny, fruity flavor is what makes this dish taste unmistakably Mediterranean. Dont skip them.
- Garlic: Sliced thin, it gets sweet and mellow in the oven instead of sharp and overpowering.
- Capers: They add little pops of salt and tang that brighten every bite, though you can leave them out if youre not a fan.
- Olive oil: Use a good extra virgin. You taste it here, so it matters.
- Lemon: Both zest and juice bring acidity that cuts through the richness and lifts all the other flavors.
- Oregano and thyme: Dried herbs work perfectly here because they bloom in the heat and cling to the vegetables.
- Fresh parsley: A handful at the end makes everything look and taste brighter, like you put in more effort than you did.
Instructions
- Preheat and prep your tray:
- Set your oven to 200°C (400°F) and line a large baking tray with parchment paper. This step saves you from scrubbing stuck-on bits later, trust me.
- Toss the vegetables:
- Spread the tomatoes, onion, zucchini, olives, garlic, and capers across the tray, drizzle with half the olive oil, and season with oregano, thyme, salt, and pepper. Use your hands to toss everything gently so each piece gets coated.
- Nestle the cod:
- Tuck the fillets into the vegetables, drizzle with the remaining oil, sprinkle lemon zest over the top, and season with a bit more salt and pepper. Squeeze half the lemon juice over the whole tray.
- Bake until tender:
- Slide the tray into the oven and bake for 18 to 20 minutes. The cod should be opaque and flake easily, and the tomatoes should look slightly jammy and caramelized at the edges.
- Finish and serve:
- Pull the tray out, drizzle with the rest of the lemon juice, and scatter fresh parsley over everything. Serve it straight from the tray if you want, or plate it up with crusty bread on the side.
Save to Pinterest There was a night last spring when I made this after a long day, and I remember sitting at the table with the windows open, eating straight from the tray with a fork in one hand and bread in the other. It wasn't fancy, but it felt like care, like I'd done something good for myself. That's what this dish is—it's the kind of meal that feels like a small, gentle reset.
What to Serve Alongside
I usually keep it simple with crusty sourdough or a baguette to mop up the juices, but sometimes I'll make a quick batch of quinoa or roast baby potatoes on another tray. A green salad with a lemony vinaigrette balances everything out nicely, and if you want to lean into the Mediterranean vibe, a glass of chilled Sauvignon Blanc makes it feel like a real occasion.
Swaps and Adjustments
If cod isn't available, haddock or halibut work just as well, and even salmon holds up beautifully with these flavors. You can skip the zucchini if you want it lighter, or add bell peppers or fennel if you have them hanging around. For heat, a pinch of red pepper flakes before baking adds a gentle warmth that doesn't overpower the fish.
Storage and Leftovers
This keeps well in the fridge for up to two days in an airtight container. I usually eat leftovers cold, straight from the container, or gently reheat them in a low oven so the fish doesn't dry out. The tomatoes and olives actually get more flavorful as they sit, so don't be surprised if day two tastes even better.
- Reheat gently at 150°C (300°F) for about 10 minutes, covered loosely with foil.
- Leftover vegetables are great tossed into pasta or spooned over toast the next morning.
- If freezing, do it without the fish and add fresh cod when you reheat for best texture.
Save to Pinterest This is the kind of recipe that makes weeknight cooking feel less like a chore and more like a small, intentional act of taking care. I hope it becomes one of those meals you turn to when you need something easy, bright, and deeply satisfying.
Recipe FAQs
- → What type of fish works best for this dish?
Firm white fish like cod is ideal due to its flaky texture and mild flavor, but haddock or halibut can be used as alternatives.
- → Can I use fresh herbs instead of dried?
Yes, fresh oregano and thyme can be used. Add fresh herbs towards the end of baking or as a garnish to preserve flavor.
- → How can I make this dish spicier?
A pinch of red pepper flakes sprinkled over the vegetables before baking will add a pleasant heat.
- → What side dishes pair well with this dish?
Crusty bread, quinoa, or steamed potatoes complement this meal by soaking up the flavorful juices.
- → Is this suitable for a gluten-free diet?
Yes, the dish uses naturally gluten-free ingredients and fits well within gluten-free dietary needs.