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One-Pan Chicken

One-Pan Baked Lemon Herb Cod with Roasted Summer Vegetables

By PanPotPlates Test KitchenReviewed by PanPotPlates Editorial TeamPublished Apr 22, 2026 · Updated May 12, 2026
Mediterranean-Inspired 35 mins onepansheetpaneasyhealthypescatarianfamily-friendlyglutenfreedairyfreequicklightseasonalweeknight

This Mediterranean-inspired one-pan baked cod recipe pairs tender lemon herb cod fillets with roasted summer vegetables like zucchini, cherry tomatoes, and bell peppers. It’s a quick, healthy, and family-friendly meal perfect for light weeknight dinners.

One-Pan Baked Lemon Herb Cod with Roasted Summer Vegetables
Prep 15 min
Cook 20 min
Total 35 min
Servings 4
Difficulty easy
Cuisine Mediterranean-Inspired

Recipe Details

Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyeasy
CuisineMediterranean-Inspired
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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)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or lightly grease it.
  2. 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.
  3. Spread the vegetables in a single layer on the prepared sheet pan. Roast for 12 minutes until just tender.
  4. 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.
  5. 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.
  6. 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.
  7. Remove from the oven and garnish with fresh chopped parsley before serving.
  8. Serve immediately, optionally with crusty bread or a light side salad for a complete Mediterranean meal.

Frequently Asked Questions

Reader questions and answers for this recipe will appear here.

Customize this recipe easily to fit dietary preferences or ingredient availability with these substitutions:

  • Fish Alternative: For vegetarian or vegan versions, replace cod with firm tofu or thick-cut tempeh slices. Marinate similarly for flavor.
  • Oil Options: Substitute olive oil with avocado oil or sunflower oil for a different flavor profile or to avoid olive oil.
  • Herbs: Fresh herbs such as thyme, oregano, or parsley can replace dried herbs; adjust quantities according to taste.
  • Vegetables: Swap in seasonal favorites like asparagus, broccoli florets, or eggplant to keep the dish versatile and seasonal.
  • Garlic Alternatives: Omit garlic or replace with a pinch of asafoetida powder for those sensitive to garlic.
  • Lemon Substitute: Use fresh lime juice or white wine vinegar if lemons are unavailable.

These ingredient swaps maintain the recipe’s wholesome, family-friendly, gluten-free, dairy-free, quick, and healthy characteristics for a delicious and adaptable Mediterranean-inspired meal.

Pan Or Pot Required

This recipe is a one-pan meal designed for convenience and easy cleanup. Use a large rimmed sheet pan lined with parchment paper or lightly greased to prevent sticking and maximize roasting efficiency.

The sheet pan accommodates both the medley of summer vegetables and cod fillets, enabling them to roast together and infuse flavors. This streamlined cooking method saves time and enhances taste, perfect for busy weeknight dinners.

Choose a pan with edges at least 1 inch high to contain juices and prevent spills during roasting. Lining with parchment paper or a silicone baking mat also facilitates quick cleanup.

This cookware choice complements the recipe’s emphasis on a quick, easy, healthy, family-friendly, gluten-free, dairy-free, and light meal requiring minimal kitchen tools.

Position your oven rack in the center for even heat distribution.

Cookware Size Guidance

For best results, use a large rimmed sheet pan approximately 15 x 10 inches (38 x 25 cm) or bigger. This size ensures ample space to spread vegetables in a single layer and fit four 6-ounce cod fillets without overcrowding. Proper spacing is vital to achieve roasting rather than steaming, preserving texture and flavor.

If preferred, a large oven-safe skillet or roasting pan with similar surface area can be used. However, a sheet pan promotes better heat circulation and even cooking.

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. Baking dishes provide good roasting but may slightly reduce caramelization due to decreased surface exposure. Cast iron skillets offer excellent heat retention and even cooking.

Disposable aluminum baking trays are also acceptable for easy cleanup during busy periods.

Avoid using cookware not rated for 425°F (220°C), including those with plastic handles not designed for high heat. Ensure chosen pans allow for ample space to prevent overcrowding, maximizing roasting quality.

These options support the recipe’s goals of simplicity, convenience, and delivering healthy, flavorful meals ideal for quick weeknight dinners.

Leftovers Quality

This Mediterranean baked cod recipe makes delicious leftovers if stored properly. Refrigerate unused portions within 2 hours in an airtight container. Best consumed within 2 days for optimal freshness.

To reheat, warm gently in a low oven at 300°F (150°C) for 8-10 minutes to preserve moisture and prevent dryness. Alternatively, microwave on low power covered to retain texture and avoid rubberiness. Avoid overheating to maintain the delicate flaky texture of the cod and freshness of roasted vegetables.

Its gluten-free, dairy-free, quick, and healthy profile makes this dish perfect for meal prepping and enjoying as a nutritious lunch or dinner later in the week.

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