Save I was standing in front of the fish counter on a Tuesday evening, tired and uninspired, when the fishmonger held up a beautiful cod fillet and said it would be perfect for a one-tray bake. I grabbed tomatoes and olives on the way out, tossed everything together at home, and twenty minutes later I was eating something that tasted like I'd spent an hour in the kitchen. That night changed my weeknight cooking forever.
I made this for my sister when she visited last spring, and she stood in the kitchen with a piece of bread, mopping up every drop of juice from the tray before I could even plate it properly. She kept saying she couldn't believe how much flavor came from so little work. Now she texts me photos every time she makes it, usually with some variation she's tried.
Ingredients
- Cod fillets: I always choose thicker fillets because they stay tender and don't dry out, and I've learned to pat them completely dry with paper towels before seasoning so the herbs actually stick.
- Cherry tomatoes: Halving them is essential because it exposes the flesh and lets them collapse into a jammy, sweet sauce that coats everything on the tray.
- Red onion: Thin slices turn soft and slightly sweet in the oven, adding a gentle sharpness that balances the brininess of the olives.
- Zucchini: I started adding this after realizing I needed more vegetables, and it soaks up all the Mediterranean flavors without stealing the spotlight from the fish.
- Kalamata olives: Their deep, fruity flavor is irreplaceable here, and halving them helps distribute that briny punch evenly across the tray.
- Garlic: Slicing it thin instead of mincing means it roasts gently and turns golden without burning, which I learned after a few bitter batches.
- Capers: I rinse them well because straight from the jar they can be too salty, and they add these little bursts of tangy surprise.
- Extra virgin olive oil: This isn't the place for a neutral oil, the fruity richness of good olive oil becomes part of the sauce.
- Lemon: Both the zest and juice are crucial, the zest goes on before baking for fragrance, the juice after for brightness.
- Oregano and thyme: Dried herbs work better here than fresh because they cling to the vegetables and don't burn under high heat.
- Fresh parsley: I chop this at the last second and scatter it over the hot tray so it stays vibrant and grassy.
Instructions
- Prep the oven and tray:
- Set your oven to 200°C and line a large baking tray with parchment paper. This one step saves you from scrubbing stuck-on tomato skins later.
- Arrange the vegetables:
- Scatter the tomatoes, onion, zucchini, olives, garlic, and capers across the tray in an even layer. Drizzle with half the olive oil, sprinkle the oregano, thyme, salt, and pepper, then toss everything with your hands so it's lightly coated and fragrant.
- Nestle the cod:
- Place the cod fillets right into the vegetables, making little clearings if needed. Drizzle the remaining oil over the fish, add lemon zest, season with salt and pepper, and 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, until the cod is opaque and flakes easily and the tomatoes have started to blister and collapse. The smell will fill your kitchen and make you incredibly hungry.
- Finish and serve:
- Pull the tray out, drizzle the remaining lemon juice over everything, and scatter fresh parsley on top. Serve straight from the tray if you're feeling casual.
Save 
Save One evening I served this to a friend who claimed she didn't like fish, and she ate two portions without saying a word. Afterward she admitted it was the vegetables and lemon that won her over, that the fish just tasted clean and mild, like it belonged there. That's when I realized this dish doesn't shout, it just quietly delivers.
What to Serve Alongside
I usually tear apart some crusty bread and let everyone use it to soak up the juices, which is honestly the best part of the meal. Quinoa or steamed potatoes work beautifully too if you want something more substantial, and a simple green salad with lemon dressing keeps the whole meal light and balanced.
Swaps and Variations
Haddock and halibut both work perfectly if cod isn't available, just keep an eye on thickness and adjust the timing slightly. I've also made this with a pinch of red pepper flakes scattered over the vegetables before baking, and it added a gentle warmth that my husband loved. Sometimes I throw in a handful of spinach in the last five minutes, and it wilts right into the sauce.
Storage and Reheating
Leftovers keep well in the fridge for up to two days, and I usually reheat them gently in a low oven so the fish doesn't dry out. The vegetables actually taste even better the next day after they've sat in all that lemony olive oil.
- Store in an airtight container and keep the fish separate from the vegetables if you can, it reheats more evenly that way.
- Reheat at 160°C for about 10 minutes, just until warmed through.
- You can also flake the leftover cod into a grain bowl or toss it with pasta for a completely different meal.
Save 
Save This recipe has become my answer to busy weeks and last-minute dinners, the kind of meal that feels like a gift to yourself. I hope it brings you the same ease and satisfaction it's brought to my table.
Recipe Questions & Answers
- → What type of fish works best for this dish?
Skinless, boneless cod fillets are ideal for even cooking and tender texture, but haddock or halibut can be substituted.
- → Can I add other vegetables to the tray?
Yes, zucchini is optional here and works well, but feel free to add other quick-roasting vegetables like bell peppers or green beans.
- → How do I ensure the cod stays moist during baking?
Drizzling olive oil and fresh lemon juice over the fillets before and after baking helps retain moisture and adds bright flavor.
- → What herbs complement this combination best?
Dried oregano and thyme provide a Mediterranean touch, enhanced by fresh parsley as a garnish for brightness.
- → How long should the dish be baked?
Baking at 200°C (400°F) for 18–20 minutes ensures the cod flakes easily and vegetables are tender and slightly caramelized.