Baked Lemon-Thyme Cod with Roasted Vegetables
Tender cod fillets baked with fresh lemon and thyme, served alongside a medley of roasted seasonal vegetables. This mediterranean-inspired seafood ready in about 50 minutes pairs (6 oz each) cod fillets, lemon juice, chopped fresh thyme leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.
Ingredients
- 4 pieces (6 oz each) cod fillets
- 3 tbsp lemon juice
- 2 tbsp chopped fresh thyme leaves
- 4 tbsp, divided olive oil
- 3 minced garlic cloves
- 1 medium, cut into 1/2-inch slices zucchini
- 1 medium, cut into 1-inch pieces red bell pepper
- 1 small, cut into wedges red onion
- 1 1/2 tsp, divided salt
- 1 tsp, divided black pepper
Instructions
- Step 1: Preheat oven to 400°F. In a large bowl, toss 1 medium zucchini sliced into 1/2-inch rounds, 1 medium red bell pepper cut into 1-inch pieces, and 1 small red onion cut into wedges with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
- Step 2: Spread the vegetables on a large rimmed baking sheet and roast for 20 minutes, stirring halfway, until tender and slightly caramelized.
- Step 3: Meanwhile, place 4 cod fillets (6 oz each) in a baking dish. Drizzle 3 tbsp lemon juice and 2 tbsp olive oil over the fish. Sprinkle 3 minced garlic cloves, 2 tbsp chopped fresh thyme leaves, 1/2 tsp salt, and 1/2 tsp black pepper evenly on top.
- Step 4: After the vegetables have roasted 20 minutes, push them to the side of the baking sheet and place the cod fillets on the sheet. Bake everything together for an additional 12-15 minutes until the cod is opaque and flakes easily with a fork.
- Step 5: Serve the baked lemon-thyme cod alongside the roasted vegetables immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Lemon-Thyme Cod with Roasted Vegetables take to make?
Total time is about 50 minutes (15 min prep + 35 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-Thyme Cod with Roasted Vegetables?
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 Lemon-Thyme 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-Thyme 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.
What goes well with Baked Lemon-Thyme Cod with Roasted Vegetables?
Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
