Easy Baked Cod with Spring Vegetables

Author: Minimalist Baker

Quick and satisfying baked cod with colorful spring vegetables! An herby and versatile sheet pan meal that’s ready in just 30 minutes!

Category
Yields1 Serving
 1 tbsp lemon zest (1 lemon yields ~1 Tbsp zest)
 ½ 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
 ½ medium red onion, halved and thinly sliced (1/2 medium onion yields ~1 cup sliced)
 whole kalamata olives
 2 tbsp olive oil
 ½ tsp sea salt
 ¼ tsp pepper
 3 large cloves garlic, minced
 2 tbsp chopped fresh parsley
 4 (4-6-oz.) cod fillets (4 fillets yield 1-1 ½ lbs)
1

Preheat the oven to 400 degrees F (204 C) and set out a large baking sheet.

2

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.

3

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.

4

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.

5

Bake for 15 to 18 minutes, or until the fish flakes easily and reaches an internal temperature of 145 degrees F (63 C).

6

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.

7

Best when fresh. Leftovers will keep in a sealed container in the refrigerator for up to 1-2 days. Not freezer friendly.

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Ingredients

 1 tbsp lemon zest (1 lemon yields ~1 Tbsp zest)
 ½ 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
 ½ medium red onion, halved and thinly sliced (1/2 medium onion yields ~1 cup sliced)
 whole kalamata olives
 2 tbsp olive oil
 ½ tsp sea salt
 ¼ tsp pepper
 3 large cloves garlic, minced
 2 tbsp chopped fresh parsley
 4 (4-6-oz.) cod fillets (4 fillets yield 1-1 ½ lbs)

Directions

1

Preheat the oven to 400 degrees F (204 C) and set out a large baking sheet.

2

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.

3

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.

4

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.

5

Bake for 15 to 18 minutes, or until the fish flakes easily and reaches an internal temperature of 145 degrees F (63 C).

6

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.

7

Best when fresh. Leftovers will keep in a sealed container in the refrigerator for up to 1-2 days. Not freezer friendly.

Notes

Easy Baked Cod with Spring Vegetables
IngredientsDirections