Baked Cod with Lemon Garlic Vegetables

Description

Baked Cod with Lemon Garlic Vegetables is a light sheet-pan dinner with flaky cod, broccoli, red bell pepper, zucchini, olive oil, garlic, lemon, oregano, parsley, and lemon slices. The vegetables roast first, then the cod bakes gently until tender and flaky with simple cleanup.

1. 1Equipment: a rimmed baking sheet, parchment paper, oven mitts, a large bowl, a small bowl, a fine grater, paper towels, a cutting board, a knife, a thin spatula, an instant-read thermometer, measuring cups, measuring spoons, and 4 serving bowls.
2. 2Set an oven rack in the middle position and preheat the oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.
3. 3Rinse the broccoli, bell pepper, zucchini, lemons, and parsley and pat them dry. Cut the broccoli into 2 cups florets, slice the red bell pepper and zucchini, and mince the 4 garlic cloves. Finely grate the zest from one lemon, then juice it. Slice a second lemon into rounds, and chop 2 tablespoons parsley.
4. 4In the large bowl, combine the broccoli, bell pepper, and zucchini. Add 2 tablespoons olive oil, half the minced garlic, 1/2 teaspoon sea salt, and 1/4 teaspoon cracked pepper.
5. 5Toss until the vegetables are lightly coated.
6. 6Spread the vegetables on the baking sheet in a single layer.
7. 7Using oven mitts, put the pan on the middle rack. Roast for 10 minutes, until the vegetables begin to soften.
8. 8While the vegetables roast, pat the cod fillets dry with paper towels. Throw away the paper towels and wash your hands with soap and warm water.
9. 9In the small bowl, stir together 1 tablespoon olive oil, the rest of the minced garlic, the lemon zest, the lemon juice, and 1 teaspoon dried oregano.
10. 10Using oven mitts, take the sheet pan out of the oven and make spaces among the vegetables for the cod.
11. 11Place the cod fillets in the open spaces on the sheet pan, then wash your hands again.
12. 12Spoon the lemon garlic mixture over the cod.
13. 13Place the lemon slices on top of the fillets.
14. 14Using oven mitts, return the pan to the oven. Bake for 10 to 12 minutes, until the thickest part of the cod reaches 145 degrees F and the fish is opaque and flakes easily with a fork.
15. 15Using oven mitts, take the pan out. Move the cod with the thin spatula so it stays in one piece.
16. 16Sprinkle with the chopped parsley and serve hot.

Tips and Tricks

1. 1

   Roast the vegetables before adding the cod. Broccoli, peppers, and zucchini need more time than the fish, and starting them first keeps the cod from drying out while the vegetables finish. This helps the final dish stay tender, not watery.

2. 2

   Pat the cod dry before topping it. Cod has a delicate surface, and extra moisture can make the lemon garlic mixture slide off. Dry fish holds seasoning better and bakes with a cleaner texture. This protects the delicate fish from drying out.

3. 3

   Use a spatula to move the cod. Cooked cod flakes apart easily, so tongs can break it into pieces. A thin spatula supports the whole fillet and keeps the plate looking neat. This protects the delicate fish from drying out.

4. 4

   Pull the cod as soon as it flakes. It should look opaque and separate easily with a fork. Leaving it in the oven too long makes the fish dry, even if the vegetables can handle more time. This protects the delicate fish from drying out.