Easy Baked Cod with Spring Vegetables

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Baked cod fillet on a sheet pan with lemon slices and vegetables

Is there anything better than a meal that’s quick, versatile, and satisfying?! We think not! This Easy Baked Cod hits all those marks — and more! It’s fresh, features a rainbow of spring vegetables, yields perfectly cooked, flaky fish, and is ready in 30 minutes

It’s our new favorite sheet pan meal, especially served with polenta, roasted potatoes, or lemon risotto. Let us show you how it’s done!

Olive oil, salt, pepper, garlic, bell pepper, tomatoes, parsley, red onion, olives, lemon, and asparagus

It starts with adding the veggies to the baking sheet. We love using bell peppers, cherry tomatoes, asparagus, and red onion, but you could get creative here! We recommend keeping the red onion because it adds natural sweetness and the kalamata olives because they add a lovely saltiness and healthy monounsaturated fat, too.

Chopped vegetables, lemon, and olives on a baking sheet

For waves of flavor, we toss the veggies with lemon zest, lemon slices, fresh garlic, olive oil, salt, pepper, and parsley.

Then we make space for the cod fillets, sprinkle them with salt and pepper, and cover with veggies to seal in moisture and yield perfectly flaky fish.

Tossing asparagus, cherry tomatoes, onion, bell pepper, and olives with parsley, lemon, and olive oil

After about 15 minutes in the oven, a beautiful and nutrient-packed meal is yours to enjoy!

Sheet pan meal of baked cod fillets and vegetables

We hope you LOVE this baked cod with veggies! It’s:

Fresh
Herby
Lemony
Colorful
Easy
& SO satisfying!

It pairs beautifully with any carb-y sides like polenta, roasted potatoes, or lemon risotto. And if you’re craving something saucy, try topping with our Easy Green Goddess Dressing.

More Delicious Spring Meals

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Plate with a baked cod fillet and spring vegetables

Easy Baked Cod with Spring Vegetables

Quick and satisfying baked cod with colorful spring vegetables! An herby and versatile sheet pan meal that’s ready in just 30 minutes!
Author Minimalist Baker
Print
Close up shot of baked cod and spring vegetables on a baking sheet
4.86 from 7 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 (Servings)
Course Entree
Cuisine Dairy-Free, Gluten-Free
Freezer Friendly No
Does it keep? 1-2 Days

Ingredients

  • 1 Tbsp lemon zest (1 lemon yields ~1 Tbsp zest)
  • 1/2 medium lemon, thinly sliced
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces (thin stems are best, otherwise cut in half lengthwise // 1 bunch yields ~1 lb or 453 g)
  • 1 cup cherry tomatoes
  • 1 medium yellow or orange bell pepper, thinly sliced
  • 1/2 medium red onion, halved and thinly sliced (1/2 medium onion yields ~1 cup sliced)
  • 1/4 – 1/2 cup whole kalamata olives
  • 2 Tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 3 large cloves garlic, minced
  • 2 Tbsp chopped fresh parsley
  • 4 (4-6-oz.) cod fillets (4 fillets yield 1-1 ½ lbs)

Instructions

  • Preheat the oven to 400 degrees F (204 C) and set out a large baking sheet.
  • Zest the lemon (you should get about 1 Tbsp of lemon zest), then slice half of the lemon into thin slices. Reserve the other half for another use.
  • To the baking sheet, add the asparagus, cherry tomatoes, bell pepper, red onion, olives, olive oil, salt, pepper, lemon zest, lemon slices, garlic, and parsley. Toss to coat, then arrange in a single layer, leaving space for the fish fillets.
  • Pat the cod dry and place on the baking sheet. Sprinkle the fillets with a pinch each of salt and pepper, then arrange some of the veggies over the fish.
  • Bake for 15 to 18 minutes, or until the fish flakes easily and reaches an internal temperature of 145 degrees F (63 C).
  • Remove from the oven and sprinkle with more parsley if desired. Serve the fish and veggies together. It’s especially delicious paired with our lemon risotto, polenta, or roasted potatoes. For a saucy finish, try pairing with our Easy Green Goddess Dressing.
  • Best when fresh. Leftovers will keep in a sealed container in the refrigerator for up to 1-2 days. Not freezer friendly.

Video

Notes

*Loosely adapted from The Suburban Soapbox.
*Nutrition information is a rough estimate calculated with 4-ounce fillets and the lesser amount of olives.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 221 Carbohydrates: 11.3 g Protein: 20.9 g Fat: 11.6 g Saturated Fat: 1.6 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 5 g Trans Fat: 0 g Cholesterol: 51 mg Sodium: 829 mg Potassium: 724 mg Fiber: 5.2 g Sugar: 5.2 g Vitamin A: 2269 IU Vitamin C: 59 mg Calcium: 85 mg Iron: 3.1 mg

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  1. Theresa says

    Made this tonight. Total win and will make it again and again. No modifications needed. Was curious about the kalamata olives being in this but turns out they were a perfect flavor addition! Thanks for the recipe!

    • Support @ Minimalist Baker says

      Woohoo! Thanks so much for the lovely review, Theresa, we’re so glad you enjoyed!

  2. Faith says

    I made this tonight for me and my husband with Jasmine white rice. It was so easy, fresh and beautiful. We loved it! I can’t wait to make it again for friends. It is very easy to put together quickly and cooks so fast. This will be in the rotation for the spring and summer for sure. Thank you!

  3. SUSAN says

    hi Dana. This is SO delicious! You are right – the olives and red onion add so much flavor to the recipe. I used the veggies I had available – red onion, garlic, red pepper, mushrooms, cauliflower and parsley. I served the cod and veggies with broccoli rabe and garlic and roasted potatoes. Seriously – this was restaurant-quality food at home! Thank you for a very simple and delicious recipe. I will definitely make this again. I appreciate all the wonderful recipes you post.

    • Support @ Minimalist Baker says

      Yay! Thanks so much for the lovely review and for sharing your modifications, Susan. So glad you enjoyed!

    • Support @ Minimalist Baker says

      Woohoo! Thanks for two lovely reviews, Britney. We love the idea of pairing those recipes, so glad you enjoyed them both!

  4. Julie says

    Made this for Easter. Colorful, delicious, easy. Loved the lemon zest and slices. Next time I’ll put a lemon slice on top of the fish for extra flavor. Served with lemon risotto – perfect! Thank you MB!!

    • Support @ Minimalist Baker says

      Hi Meghan! We haven’t tried this recipe with frozen cod (only thawed), so we cannot guarantee results!

  5. Alison says

    So easy and good! Followed the recipe and used walleye instead of cod because that’s what I had on-hand. Served with the lemon risotto – will absolutely make again!!