Baked Cod with Lemon-Thyme Zucchini and Cherry Tomatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (whole30, mediterranean) ready in about 30 minutes pairs 6 oz each cod fillets, pint, halved cherry tomatoes, extra virgin olive oil 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Remove from oven and serve the cod alongside the lemon-thyme zucchini and roasted cherry tomatoes.

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Frequently asked questions

How long does Baked Cod with Lemon-Thyme Zucchini and Cherry Tomatoes take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Cod with Lemon-Thyme Zucchini and Cherry Tomatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep 6 oz each cod fillets from drying out.

Can I substitute ingredients in Baked Cod with Lemon-Thyme Zucchini and Cherry Tomatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Cod with Lemon-Thyme Zucchini and Cherry Tomatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Cod with Lemon-Thyme Zucchini and Cherry Tomatoes whole30?

Yes — this recipe is tagged whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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