Baked Cod with Lemon Vegetables

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Baked Cod with Lemon Vegetables

BakedEasyPrep 10 minCook 18 minServes 4

Flaky cod baked over zucchini, tomatoes and lemon: one pan, light and bright, and almost no cleanup.

Ingredients

4 cod fillets (about 1.5 lb total)
2 zucchini, sliced into half-moons
1 cup cherry tomatoes, halved
1 lemon, half sliced and half juiced
2 tbsp olive oil
3 garlic cloves, sliced
1 tsp kosher salt
½ tsp black pepper
2 tbsp fresh parsley, chopped

Steps

Heat the oven to 400°F. Toss the zucchini, tomatoes, garlic and lemon slices with olive oil, salt and pepper on a sheet pan.
Roast 8 minutes until the vegetables start to soften.
Nestle the cod among the vegetables, drizzle with lemon juice and season with salt and pepper.
Bake 10-12 minutes more, until the cod flakes easily and reads 145°F.
Scatter with parsley and spoon the pan juices over the fish.

Serve with: steamed rice or crusty bread to catch the pan juices.

Cod goes from perfect to dry quickly, so start checking at 10 minutes — the center should just turn opaque and flake.

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