Baked Cod Supper Fillet

The first time I made this baked cod, my kitchen filled with such incredible aromas that my roommate wandered in from her room asking what restaurant I had ordered from. I laughed as I pulled the baking dish from the oven, revealing those tender vegetables steaming alongside the perfectly cooked fish. It was one of those moments where something so simple tasted so extraordinary that I couldn't believe it came from my own oven.

Last Tuesday, I came home exhausted and craving something nourishing but not heavy. I remembered this dish and threw it together in about ten minutes while still wearing my coat. My partner walked through the door just as I pulled it from the oven, and we ate standing up at the counter because neither of us could wait to sit down.

Ingredients

• 4 cod fillets (about 150 g each), skinless and boneless: Cod has a lovely mild flavor that pairs perfectly with the robust vegetables, and its firm texture holds up beautifully during baking
• 1 small red onion, thinly sliced: Red onion becomes sweet and mellow when roasted, adding lovely color and depth to the dish
• 1 red bell pepper and 1 yellow bell pepper, sliced: The mix of colors makes this dish visually stunning while adding sweetness and texture
• 200 g cherry tomatoes, halved: These little gems burst during baking, creating natural juices that mingle with everything else
• 100 g baby spinach: Spinach wilts down into the vegetable medley, adding nutrition and a beautiful green contrast
• 2 cloves garlic, minced: Fresh garlic infuses the fish and vegetables with aromatic depth that dried garlic simply cannot achieve
• Zest and juice of 1 lemon: Lemon brightens the entire dish, cutting through the richness of the olive oil while complementing the mild cod
• 2 tbsp fresh parsley, chopped: Fresh parsley adds a pop of color and herbal freshness that ties all the flavors together
• 2 tbsp olive oil: This creates the base for roasting, helping the vegetables caramelize and keeping the cod moist
• 1/2 tsp sea salt, 1/4 tsp freshly ground black pepper, and 1/2 tsp dried oregano: This simple trio enhances all the natural flavors without overpowering the delicate fish

Instructions

Get your oven ready:

Preheat the oven to 200°C (400°F) while you prepare the vegetables, ensuring the oven is fully hot when the dish goes in

Prepare your baking dish:

Drizzle 1 tablespoon of olive oil into a large baking dish, using your hands or a brush to coat the bottom evenly

Arrange the vegetable bed:

Spread the red onion, bell peppers, cherry tomatoes, and baby spinach across the oiled dish, then sprinkle half the salt, pepper, and oregano over them

Place the cod on top:

Lay the cod fillets directly on the bed of vegetables, drizzling the remaining olive oil, lemon juice, and lemon zest over the fish

Season everything:

Sprinkle the garlic, remaining salt, pepper, oregano, and half the parsley over the cod fillets, letting some fall onto the vegetables as well

Start baking covered:

Cover the baking dish loosely with foil and bake for 15 minutes, creating steam that helps cook the fish and vegetables together

Finish uncovered:

Remove the foil and bake for another 5 minutes until the cod flakes easily with a fork and the vegetables are tender

Finish with fresh herbs:

Sprinkle the remaining parsley over the dish and serve immediately with lemon wedges on the side

Save Pin

This recipe became my go to when my mother visited and announced she was trying to eat more fish but found it so boring. I made this for her on a rainy Sunday, and she actually asked for the recipe before she even finished her first serving.

Making It Your Own

Sometimes I add kalamata olives or capers right before baking if I want a briny kick that reminds me of Mediterranean summers. The salty punch works beautifully with the mild cod.

What To Serve Alongside

I love this with steamed baby potatoes tossed in butter, or sometimes just good crusty gluten free bread to soak up those incredible roasting juices. Simple rice works wonderfully too.

Fish Variations To Try

While cod is my go to for its delicate texture, haddock or tilapia work beautifully here too. I have even used halibut when I wanted to treat myself.

• Check the fish carefully for any tiny bones before cooking, even when the package says boneless
• Let the dish rest for a couple of minutes after baking so the juices redistribute
• Squeeze the lemon wedges right at the table for the brightest flavor

Save Pin

There is something deeply satisfying about a meal that looks impressive but requires so little effort to create. This is the kind of dinner that makes you feel like you have your life together.

Recipe FAQs

→ What vegetables work best with baked cod?

Bell peppers, cherry tomatoes, red onion, and baby spinach create a perfect combination. The peppers and tomatoes become sweet during roasting, while spinach adds fresh contrast. These vegetables all cook at similar rates, ensuring everything finishes at the same time.

→ How do I know when the cod is done cooking?

The cod is finished when it flakes easily with a fork and appears opaque throughout. This typically takes 20 minutes at 200°C (400°F). Avoid overcooking, as cod becomes dry when prepared too long. The internal temperature should reach 63°C (145°F).

→ Can I substitute other white fish for cod?

Yes, haddock, tilapia, halibut, or sea bass work beautifully in this preparation. Adjust cooking times slightly depending on fillet thickness—thinner pieces may finish 2-3 minutes earlier. The cooking method and seasonings work equally well with various white fish varieties.

→ What sides complement this baked cod?

Steamed potatoes, fluffy rice, or crusty gluten-free bread soak up the flavorful juices. Roasted asparagus, green beans, or a crisp salad make excellent lighter accompaniments. For a complete meal, consider adding a quinoa pilaf or roasted sweet potatoes.

→ How can I add more flavor to this dish?

Kalamata olives, capers, or sun-dried tomatoes add briny depth. A sprinkle of feta or Parmesan during the last 5 minutes creates a savory finish. Fresh herbs like basil or dill work well alongside or instead of parsley. A drizzle of good quality extra virgin olive oil before serving enhances richness.

→ Can I prepare this ahead of time?

The vegetables can be sliced and seasoned up to 4 hours in advance, stored in the refrigerator. The cod should be seasoned just before baking for best texture. Leftovers keep well for 2 days and reheat gently in a 160°C (320°F) oven or microwave.