Oven Roasted Cod Recipe

Preheat and prepare fish

Preheat the oven to 425°F (220°C). Pat the cod fillets dry with paper towels to remove excess moisture — this helps them roast rather than steam.

Make the marinade

In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, minced garlic, Dijon mustard, honey, chopped parsley, 1 teaspoon sea salt and 1 teaspoon black pepper until combined.

Place the cod fillets in a shallow dish or a resealable bag and pour about two-thirds of the marinade over them, reserving the remainder for finishing. Turn the fillets to coat both sides. Let them sit at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

If using the vegetable bed: toss the halved cherry tomatoes, sliced zucchini, and sliced red onion with 1 tablespoon olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper in a bowl until evenly coated.

Spread the vegetables in an even layer on a rimmed baking sheet or in a shallow roasting pan, leaving space for the fish. Roast vegetables for 8 minutes first if they are quite thick, otherwise you can place fish on top and roast together.

Arrange the marinated cod fillets on top of the vegetable bed (or directly on a lightly oiled baking sheet or parchment-lined baking pan) spaced evenly. Spoon any remaining marinade over the fillets. If using, dot each fillet with about 1/2 tablespoon of butter for extra richness.

Place in the preheated oven and roast at 425°F (220°C) for 10–14 minutes, depending on thickness. The fish is done when it flakes easily with a fork, is opaque throughout, and reaches an internal temperature of 135–140°F (57–60°C). Thicker fillets may need the full 14 minutes; thin fillets may be done in 8–10 minutes.

For a lightly browned top, switch the oven to broil on high for the last 1–2 minutes, watching closely to avoid burning.

Remove the pan from the oven. Let the fish rest 2 minutes. Squeeze fresh lemon wedges over each fillet, sprinkle with additional chopped parsley, and serve the roasted vegetables alongside or beneath the fish.

If desired, drizzle a little extra-virgin olive oil or the reserved marinade (warm it briefly if refrigerated) over the fish before serving.