Baked Cod with Lemon-Thyme Zucchini and Cherry Tomatoes

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Flaky baked cod fillets paired with lemon and thyme-infused zucchini and roasted cherry tomatoes for a bright Whole30 seafood meal. This Mediterranean-inspired seafood recipe (whole30), ready in about 30 minutes, pairs cod fillets, zucchini, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Mediterranean cuisine 290 cal/serving

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Ingredients

4 pieces, 6 oz each cod fillets
2 medium, sliced into 1/4-inch rounds zucchini
1 pint, halved cherry tomatoes
3 tbsp extra virgin olive oil
1 tbsp, leaves stripped fresh thyme
1 tsp lemon zest
2 tbsp fresh lemon juice
3 cloves, thinly sliced garlic cloves
1 1/2 tsp sea salt
1 tsp black pepper

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Instructions

Step 1: Preheat oven to 400°F. On a large rimmed baking sheet, toss 2 medium sliced zucchinis and 1 pint halved cherry tomatoes with 2 tbsp extra virgin olive oil, 1 tbsp fresh thyme leaves, 3 thinly sliced garlic cloves, 1 tsp sea salt, and 1/2 tsp black pepper. Spread in an even layer.
Step 2: Place 4 cod fillets on the same baking sheet nestled among the vegetables. Drizzle the cod with 1 tbsp olive oil, 2 tbsp fresh lemon juice, 1 tsp lemon zest, and season with 1/2 tsp sea salt and 1/2 tsp black pepper.
Step 3: Bake uncovered for 15-18 minutes, until the cod is opaque and flakes easily with a fork and the vegetables are tender and slightly caramelized.
Step 4: Remove from oven and serve the cod alongside the lemon-thyme zucchini and roasted cherry tomatoes.