One-Tray Baked Cod Tomatoes (Printable)

Tender baked cod combined with cherry tomatoes, olives, and herbs in one easy tray bake.

# What you need:

→ Fish

01 - 4 skinless, boneless cod fillets (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 the oven to 400°F. Line a large baking tray with parchment paper to ensure easy cleanup.
02 - Spread cherry tomatoes, red onion, zucchini (if using), olives, garlic, and capers evenly on the prepared tray. Drizzle with half 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 evenly over the tray.
04 - Bake for 18 to 20 minutes, or until the cod turns opaque and flakes easily with a fork, and vegetables are tender and slightly caramelized.
05 - Remove from oven, drizzle with remaining lemon juice, garnish with chopped fresh parsley, and serve immediately.

# Helpful Hints:

01 -
  • Everything cooks on one tray, so cleanup takes about thirty seconds and you can actually relax after dinner.
  • The tomatoes burst and mingle with olive oil and lemon, creating a sauce that needs no extra effort.
  • It looks impressive enough for guests but requires almost no skill or attention.
  • The fish stays incredibly moist because the vegetables release moisture as they roast.
02 -
  • Don't skip patting the cod dry, wet fish will steam instead of roast and you'll lose that delicate texture.
  • Make sure your vegetables are spread out and not piled high, or they'll steam and turn soggy instead of caramelizing.
  • Check the fish at 18 minutes, cod can go from perfect to rubbery fast, and ovens vary more than we like to admit.
03 -
  • Use a large enough tray so everything has room to breathe, crowding leads to steaming and you'll miss out on those golden edges.
  • If your cod fillets are uneven in thickness, fold the thinner tail end under itself so it cooks at the same rate as the rest.
  • Add the lemon juice in two stages, before and after baking, for layers of brightness instead of one flat note.
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