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One-Pan Baked Lemon Herb Cod with Roasted Summer Vegetables

Name: One-Pan Baked Lemon Herb Cod with Roasted Summer Vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean-Inspired
Ingredients: 4 cod fillets (about 6 oz each), skin removed; 2 medium zucchini, sliced into half-moons; 1 red bell pepper, cut into strips; 1 yellow bell pepper, cut into strips; 1 cup cherry tomatoes; 1 small red onion, thinly sliced; 3 tablespoons olive oil, divided; 2 cloves garlic, minced; 1 lemon, zested and juiced; 2 teaspoons dried oregano; 1 teaspoon dried thyme; 1/2 teaspoon smoked paprika; Salt and freshly ground black pepper, to taste; Fresh parsley, chopped (for garnish)

By PanPotPlates Editorial TeamPublished Apr 22, 2026 | Updated May 12, 2026

Mediterranean-Inspired 35 mins onepansheetpaneasypescatarianglutenfreedairyfreequicklightseasonalweeknight

One-Pan Baked Lemon Herb Cod with Roasted Summer Vegetables with measured ingredients, 35-minute timing, 4-serving yield, and step-by-step instructions for one-pot, one-pan, skillet, casserole, and sheet-pan recipes.

Prep 15 min

Cook 20 min

Total 35 min

Servings 4

Difficulty easy

Cuisine Mediterranean-Inspired

Ingredients

Servings 4

4 cod fillets (about 6 oz each), skin removed
2 medium zucchini, sliced into half-moons
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 cup cherry tomatoes
1 small red onion, thinly sliced
3 tablespoons olive oil, divided
2 cloves garlic, minced
1 lemon, zested and juiced
2 teaspoons dried oregano
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)

Ingredients for One-Pan Baked Lemon Herb Cod with Roasted Summer Vegetables

Instructions

Preheat your oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or lightly grease it.
In a large bowl, combine the zucchini, red and yellow bell peppers, cherry tomatoes, and red onion. Drizzle with 2 tablespoons olive oil, half of the minced garlic, 1/2 teaspoon dried oregano, 1/4 teaspoon dried thyme, smoked paprika, salt, and freshly ground black pepper. Toss well to coat evenly.
Spread the vegetables in a single layer on the prepared sheet pan. Roast for 12 minutes until just tender.
While the vegetables roast, prepare the lemon herb cod. In a small bowl, whisk together the remaining 1 tablespoon olive oil, remaining minced garlic, lemon zest, lemon juice, remaining oregano and thyme, salt, and pepper.
After the vegetables have roasted for 12 minutes, remove the pan from the oven. Arrange the cod fillets on the pan, spaced evenly. Brush the lemon herb mixture evenly over the cod and lightly over the vegetables.
Return the pan to the oven and bake for an additional 8-10 minutes, or until the cod is opaque and flakes easily with a fork and the vegetables are tender.
Remove from the oven and garnish with fresh chopped parsley before serving.
Serve immediately, optionally with crusty bread or a light side salad for a complete Mediterranean meal.

One-Pan Baked Lemon Herb Cod with Roasted Summer Vegetables cooking in the recommended pan or pot

Tips

Pan Or Pot Required

This recipe is a one-pan meal designed for convenience and easy cleanup.

Cookware Size Guidance

For best results, use a large rimmed sheet pan approximately 15 x 10 inches (38 x 25 cm) or bigger.

Cookware Swap Guidance

This recipe is optimized for a sheet pan , but alternatives include a rimmed oven-safe baking dish or a large cast iron skillet .

Leftovers Quality

Reheat gently and add a splash of liquid when needed to keep the texture moist and tender.

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One-Pan Baked Lemon Herb Cod with Roasted Summer Vegetables

Recipe Details

Ingredients

Instructions