Save to Pinterest I used to think baking fish was tricky until a friend in Crete tossed cod onto a tray with tomatoes and olives, slid it into the oven, and poured us wine. Twenty minutes later, dinner was ready. The fish was tender, the tomatoes had burst into a sweet, briny sauce, and I realized I'd been overcomplicating things for years. Now, this one-tray cod is my go-to when I want something that tastes like the Mediterranean without the fuss.
The first time I made this for my family, my dad, who usually insists on grilled steak, went back for seconds. He said the lemon and capers reminded him of a harbor town we visited years ago. I didn't tell him how easy it was. Sometimes it's nice to let a dish feel a little more impressive than the effort it took.
Ingredients
- Cod fillets: Cod is mild and flakes beautifully, but haddock or halibut work just as well if thats what your fishmonger has fresh that day.
- Cherry tomatoes: Halving them helps them burst and caramelize in the oven, creating a sweet, tangy base that coats everything.
- Kalamata olives: Their briny richness balances the sweetness of the tomatoes and adds that unmistakable Mediterranean depth.
- Garlic: Slicing it thinly instead of mincing keeps it from burning and lets it mellow into sweet, golden bits.
- Lemon: Both the zest and juice are essential, the zest adds brightness before baking, the juice finishes it with a fresh zing.
- Olive oil: Use extra virgin for flavor, it brings everything together and helps the vegetables caramelize without drying out.
- Oregano and thyme: Dried herbs work perfectly here and give that warm, herbaceous note without needing a garden full of fresh ones.
- Capers: Optional, but their tangy pop cuts through the richness and makes every bite a little more interesting.
Instructions
- Prep the tray:
- Preheat your oven to 200°C (400°F) and line a large baking tray with parchment paper. This step saves you from scrubbing stuck-on bits later, trust me.
- Build the vegetable base:
- Scatter the cherry tomatoes, red onion, zucchini, olives, garlic, and capers across the tray, then drizzle with half the olive oil and season with oregano, thyme, salt, and pepper. Toss everything gently so each piece gets coated and the flavors start mingling.
- Nestle the fish:
- Tuck the cod fillets among the vegetables, drizzle with the remaining olive oil, and sprinkle the lemon zest directly onto the fish. Season with a little more salt and pepper, then squeeze half the lemon juice over the whole tray.
- Bake until tender:
- Slide the tray into the oven and bake for 18 to 20 minutes, until the cod turns opaque and flakes easily with a fork and the vegetables are soft and starting to caramelize at the edges. The smell will tell you when its ready.
- Finish and serve:
- Pull the tray out, drizzle the remaining lemon juice over everything, and scatter fresh parsley on top. Serve it straight from the tray while its still hot and the juices are pooling.
Save to Pinterest One summer evening, I served this to friends on the patio with a bowl of crusty bread and cold white wine. We soaked up every last bit of the tomatoey, olive-flecked juices, and someone said it tasted like vacation. That's exactly what it feels like to me, too.
What to Serve It With
This dish creates its own light sauce, so anything that can soak it up works beautifully. I love serving it with crusty sourdough or a simple quinoa pilaf. Steamed baby potatoes or roasted fingerlings are perfect if you want something heartier, and a crisp green salad with lemon vinaigrette keeps the whole meal bright and balanced.
How to Store and Reheat
Leftovers keep well in an airtight container in the fridge for up to two days. I usually reheat them gently in a low oven to keep the fish from drying out, though sometimes I'll flake the cod into the vegetables and toss it all with pasta for an entirely new meal. It holds up better than you'd think and actually tastes even more flavorful the next day once everything has soaked together.
Variations and Swaps
If you want a little heat, scatter red pepper flakes over the vegetables before baking. Swap the zucchini for bell peppers or fennel if that's what you have. I've also made this with halibut and even salmon, though salmon needs a minute or two less in the oven since it cooks faster. You can skip the capers entirely if you're not a fan, the olives bring enough brininess on their own.
- Try adding a handful of spinach or arugula in the last five minutes of baking for some fresh greens.
- A few anchovies tucked among the vegetables before baking will deepen the umami without overpowering the dish.
- Finish with a drizzle of good balsamic vinegar instead of extra lemon juice for a richer, sweeter note.
Save to Pinterest This recipe reminds me that good food doesn't have to be complicated. It just needs to taste like you cared enough to make it.
Recipe Questions & Answers
- → What type of fish works best for this dish?
Skinless, boneless cod fillets are ideal, but substitutions like haddock or halibut work well due to their mild, flaky texture.
- → Can I add other vegetables to the tray?
Yes, zucchini is optional and complements the flavors. You may also experiment with bell peppers or sliced fennel for variation.
- → How do the herbs enhance the flavor?
Dried oregano and thyme provide earthiness and a subtle Mediterranean aroma, which paired with lemon zest brightens the overall dish.
- → What is the best way to know when the cod is cooked?
The fish should be opaque and flake easily with a fork, usually after 18 to 20 minutes at 200°C (400°F).
- → Are olives and capers mandatory in this preparation?
Olives add briny depth and capers can be included for extra tanginess, but both can be omitted or adjusted based on taste preferences.