Bright, fresh, and full of Mediterranean charm, Lemon Herb Baked Cod with Mediterranean Veggies is a one-pan wonder that transforms simple ingredients into a feast for the senses. Tender, flaky cod fillets nestle among juicy cherry tomatoes, aromatic fennel, briny olives, and vibrant herbs, all brought together by a lively lemon-herb dressing. This dish isn’t just quick to assemble and stunning on the table—it’s the perfect choice for a healthy weeknight dinner that doesn’t skimp on flavor. Trust me, after one bite, you’ll have this on repeat!
Ingredients You’ll Need
Every element in Lemon Herb Baked Cod with Mediterranean Veggies plays a starring role, from the succulent fish to the punchy capers and lemon zest. These ingredients work in harmony to create a balanced, colorful dish that’s as appealing to the eyes as it is to the palate.
- Cod fillets (1 lb, skinless): Choose fresh or well-thawed cod; its mild flavor and flaky texture are the perfect canvas for Mediterranean accents.
- Cherry tomatoes (1 pint, halved): These sweet bursts of flavor roast beautifully and add a gorgeous pop of color.
- Fennel bulb (small, sliced): Gives a subtle anise flavor and delicate crunch; substitute a shallot or ½ onion for a different but equally tasty twist.
- Kalamata olives (½ cup, pitted): Their briny depth is classic for this region and complements the fish and vegetables perfectly.
- Garlic (3 cloves, thinly sliced): Adds warmth and a gentle bite, infusing the whole dish as it bakes.
- Extra-virgin olive oil (2 tbsp): Rich, fruity oil helps roast the veggies and keeps the cod moist and luscious.
- Capers (1 tbsp, drained): Tiny and tangy, they introduce a salty zing to balance all the bright ingredients.
- Lemon (zest and juice of 1): Zest gives fragrant oils for aroma, while the juice brightens and ties everything together.
- Dried oregano (1 tsp or fresh sprigs): Earthy and robust, oregano lifts the dish into true Mediterranean territory.
- Salt and pepper (to taste): Essential for seasoning—don’t be shy, as the veggies and fish both need a hit of salt to shine.
- Fresh parsley (chopped, for garnish): Adds a final flourish of color and freshness just before serving.
How to Make Lemon Herb Baked Cod with Mediterranean Veggies
Step 1: Preheat the Oven
Begin by heating your oven to 400°F (200°C). This temperature is perfect for roasting veggies and gently cooking the cod until it’s just tender, ensuring everything gets a little caramelized but nothing dries out. Plus, preheating gives you time to prep the rest!
Step 2: Arrange the Cod and Vegetables
Place your cod fillets in a snug baking dish or on a rimmed sheet pan. Surround them with the halved cherry tomatoes, sliced fennel (or your chosen substitute), olives, sliced garlic, and capers. Spreading the veggies evenly not only guarantees even cooking, but also makes every scoop as visually appealing as it is delicious.
Step 3: Drizzle and Season Generously
Drizzle the olive oil and fresh lemon juice evenly over everything. Next, scatter the lemon zest across the dish—this step releases fragrant oils, making the veggies and fish smell amazing even before baking. Sprinkle oregano, salt, and pepper, ensuring each ingredient gets a little love.
Step 4: Bake to Perfection
Slide your pan into the oven and let it bake for 15 to 20 minutes. You’ll know it’s done when the tomatoes start to burst, the fennel turns tender, and the cod flakes easily with a fork. Keep an eye on it; overcooked cod can dry out, but just-right cod is buttery and irresistible.
Step 5: Garnish and Serve
Remove the dish from the oven and shower it with freshly chopped parsley while it’s still steaming. This not only adds vibrant color but also a final hit of herbal freshness. Serve immediately and enjoy every layered bite!
How to Serve Lemon Herb Baked Cod with Mediterranean Veggies
Garnishes
A sprinkle of chopped fresh parsley is a must for this dish—it adds color and crisp herbal notes that tie all the Mediterranean flavors together. If you want to elevate things even further, try a few extra lemon wedges on the side for that zippy touch right before eating.
Side Dishes
Lemon Herb Baked Cod with Mediterranean Veggies pairs beautifully with fluffy couscous, simple orzo, or crusty bread for soaking up every drop of juice. If you’re looking for something lighter, a green salad with a lemony vinaigrette echoes the fresh flavors on your plate.
Creative Ways to Present
For an eye-catching presentation, serve the cod family-style, straight from the pan—let guests help themselves! You can also flake the cod and toss it gently with the roasted veggies over grains or greens for a colorful, modern bowl. For individual servings, layer cod fillets over a bed of the aromatic vegetables, finishing with a flourish of parsley and a twist of lemon zest.
Make Ahead and Storage
Storing Leftovers
Store any leftover Lemon Herb Baked Cod with Mediterranean Veggies in an airtight container in the refrigerator for up to two days. The flavors deepen as it sits, making for a fantastic next-day lunch—just be sure to keep the fish and vegetables together to preserve their mingled flavors.
Freezing
While fresh is best for optimal texture, you can freeze Lemon Herb Baked Cod with Mediterranean Veggies if needed. Place cooled portions in freezer-safe containers for up to one month. Be aware that the veggies, especially tomatoes and fennel, may soften more after thawing, but the flavor will remain delicious.
Reheating
Reheat gently in the oven at 325°F (165°C) for about 10 minutes, or until just warmed through. For faster results, microwave in short intervals, but cover lightly to prevent the cod from drying out. Avoid overcooking to keep the fish tender and moist.
FAQs
Can I use a different white fish instead of cod?
Absolutely! Haddock, halibut, or even tilapia work well in place of cod. The key is choosing a mild, firm white fish that can hold up to baking and absorb those wonderful Mediterranean flavors.
Is Lemon Herb Baked Cod with Mediterranean Veggies gluten free?
Yes, this recipe is naturally gluten free, making it perfect for anyone with dietary restrictions or sensitivities. Just double-check jarred ingredients like capers and olives if you’re cooking for someone highly sensitive.
Can I make this dish ahead for entertaining?
You can prep the vegetables and cod in advance, arranging them in your baking dish and storing, covered, in the fridge. When your guests arrive, simply add the lemon juice, zest, oil, and bake fresh. It’s a guaranteed crowd-pleaser with minimal stress.
What if I don’t have fennel?
No fennel? No problem! Substitute a large shallot or half a yellow onion for a similar aromatic effect. The unique flavor of fennel is lovely, but the dish still shines with the slightly sweeter or earthier substitutes.
How do I know when the cod is cooked?
You’ll know the cod is ready when it flakes easily with a fork and is opaque throughout. Be sure not to overbake—cod cooks quickly and is best when moist and tender. Start checking at the 15-minute mark, especially if your fillets are thin.
Final Thoughts
If you’re searching for a vibrant, healthy meal that feels like a Mediterranean getaway, Lemon Herb Baked Cod with Mediterranean Veggies is the answer. It’s as simple as it is special, perfect for any night of the week. Give it a try soon—I have a feeling it’ll become your new go-to too!
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Lemon Herb Baked Cod with Mediterranean Veggies Recipe
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Low Fat
Description
Lemon Herb Baked Cod with Mediterranean Veggies is a vibrant, healthy one-pan dinner featuring tender, flaky cod fillets baked with a colorful medley of cherry tomatoes, fennel, olives, capers, and fresh herbs. Bursting with zesty lemon and classic Mediterranean flavors, this easy recipe brings a light and nourishing main course to your table in just 30 minutes.
Ingredients
For the Fish & Veggies
- 1 lb cod fillets, skinless
- 1 pint cherry tomatoes, halved
- 1 small fennel bulb, sliced (or substitute a large shallot or ½ yellow onion)
- ½ cup pitted Kalamata olives
- 3 cloves garlic, thinly sliced
- 1 tbsp capers, drained
For the Marinade & Seasoning
- 2 tbsp extra-virgin olive oil
- Zest and juice of 1 lemon
- 1 tsp dried oregano (or a few sprigs fresh)
- Salt and pepper, to taste
For Finishing
- Fresh parsley, chopped, for garnish
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it’s fully heated and ready for baking.
- Assemble the Dish: Arrange the cod fillets in a baking dish or on a sheet pan. Surround the fish with the halved cherry tomatoes, sliced fennel (or substitute), Kalamata olives, sliced garlic, and capers, distributing them evenly for balanced flavors in every bite.
- Add Marinade & Seasonings: Drizzle the olive oil and lemon juice evenly over everything in the pan. Sprinkle the lemon zest, oregano, salt, and pepper over the fish and veggies. This coats the ingredients with Mediterranean zest and depth.
- Bake the Cod: Bake for 15–20 minutes, or until the tomatoes have softened, fennel is tender, and the cod flakes easily with a fork. Check at the 15-minute mark to avoid overcooking.
- Garnish and Serve: Remove the dish from the oven and immediately sprinkle with fresh chopped parsley. Serve hot, spooning the flavorful veggies and juices over the cod.
Notes
- You can substitute haddock or another mild white fish for cod if desired.
- Use a mandoline for thin, even fennel slices.
- Add a handful of baby spinach or arugula for extra greens.
- Pairs well with couscous, rice, or crusty bread to soak up the juices.
- Leftovers keep well in an airtight container for up to two days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main-course
- Method: Baking
- Cuisine: Mediterranean