Baked Lemon-Oregano Cod with Roasted Vegetables
Flaky cod fillets baked with bright lemon and oregano, served alongside oven-roasted Mediterranean vegetables. This Greek-inspired seafood recipe (gluten free), ready in about 35 minutes, pairs cod fillets, lemon juice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick 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.
Ingredients
- 4 pieces, 6 oz each cod fillets
- 3 tbsp lemon juice
- 4 tbsp olive oil
- 1 1/2 tsp dried oregano
- 3 minced garlic cloves
- 1 tsp salt
- 3/4 tsp black pepper
- 1 medium, sliced into 1/2-inch rounds zucchini
- 1 large, cut into 1-inch pieces red bell pepper
- 1 medium, cut into wedges red onion
- 1 cup cherry tomatoes
- 2 tbsp chopped fresh parsley
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F. In a small bowl, whisk together 3 tbsp lemon juice, 4 tbsp olive oil, 1 1/2 tsp dried oregano, 3 minced garlic cloves, 1 tsp salt, and 3/4 tsp black pepper.
- Step 2: Arrange 4 cod fillets in a baking dish. Pour half of the lemon-oregano mixture over fish, coating evenly.
- Step 3: In a separate bowl, toss 1 sliced zucchini, 1 chopped red bell pepper, 1 wedged red onion, and 1 cup cherry tomatoes with remaining lemon-oregano mixture.
- Step 4: Spread vegetables around the cod fillets in the baking dish. Bake uncovered for 18-20 minutes until fish is opaque and flakes easily with a fork.
- Step 5: Garnish with 2 tbsp chopped fresh parsley before serving warm.
Frequently asked questions
How long does Baked Lemon-Oregano Cod with Roasted Vegetables take to make?
Total time is about 35 minutes (15 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 Lemon-Oregano Cod with Roasted Vegetables?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Baked Lemon-Oregano Cod with Roasted Vegetables?
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 Lemon-Oregano Cod with Roasted Vegetables 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 Lemon-Oregano Cod with Roasted Vegetables gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
