Oven Roasted Cod Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil a baking dish large enough for the fillets.

Make marinade

In a medium bowl whisk together 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tsp lemon zest, minced garlic, 1 tsp Dijon mustard, 1 tsp honey, chopped parsley, 1 tsp kosher salt and 1 tsp freshly ground black pepper until well combined.

Marinate cod

Pat the cod fillets dry with paper towels. Place them in a shallow dish or on a plate and spoon about half of the marinade over the fillets, gently turning to coat both sides. Let sit at room temperature for 10–15 minutes (or refrigerate up to 30 minutes). Reserve the remaining marinade for basting and finishing.

If using vegetables, toss the baby potatoes, cherry tomatoes, sliced bell pepper and red onion with 1 tbs olive oil, 1/2 tsp salt and 1/2 tsp black pepper in a bowl. Spread the vegetables in an even layer on the prepared baking sheet or baking dish, leaving space in the center or creating small wells for the fish pieces. If using potatoes, roast the vegetables for 10–12 minutes first to start cooking the potatoes before adding the fish.

Place the marinated cod fillets on top of the warmed vegetable bed or directly on the prepared baking sheet. Spoon the reserved marinade over the fillets to glaze them.

Roast in the preheated oven at 425°F (220°C) for 10–14 minutes, depending on thickness. Cod is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Thicker fillets may need up to 16 minutes; thinner fillets may be done in about 8–10 minutes.

If you want a lightly browned top, switch the oven to broil for 1–2 minutes at the end—watch carefully to avoid burning.

Remove the baking sheet from the oven. Let the fish rest for 2 minutes. Sprinkle chopped dill or extra parsley over the fillets and arrange lemon wedges alongside.

Serve each cod fillet over the roasted vegetables (if used) and squeeze lemon over the top to taste. Leftovers keep in an airtight container in the refrigerator for up to 2 days.