Easy Baked Fish with Veggies
Easy Baked Fish with Veggies delivers crispy, juicy results in minutes. I’ve made this recipe dozens of times and it never fails. The combination of fresh veggies and tender fish creates a cozy, delicious meal. Serve it with a side of quinoa or egg salad for a complete dish. This recipe pairs perfectly with my Easy Fall Harvest Quinoa Salad with Roasted Veggies. Jump to Recipe If you love recipes like this, you’ll also enjoy Easy Fall Harvest Quinoa Salad with Roasted Veggies and Easy Burnt Basque Cheesecake Recipe in a Loaf Pan.
Why This Easy Baked Fish with Veggies Is Pure Comfort
- crispy crust
- juicy fish
- fresh veggies
- quick prep
What You'll Need for Easy Baked Fish with Veggies
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 6 oz cod fillet
- 1 cup cherry tomatoes
- 1 cup zucchini
- 1 cup yellow bell pepper
- 1 lemon
- 2 tbsp olive oil
- 1 tsp garlic powder
- salt
- pepper
- dried oregano
- dried thyme
- lemon zest
- Optional: fresh parsley
- Optional: grated Parmesan
- Optional: crusty bread
📝 Ingredient Notes
- cod fillet: Use fresh or frozen cod. Thaw frozen fillets before baking.
- cherry tomatoes: Add them whole for a burst of sweetness.
- zucchini: Dice it to prevent excess moisture.
- yellow bell pepper: Slices cook faster and add color.
- lemon: Use zest for flavor and juice for brightness.
🛒 Tools & Equipment I Recommend
- Non-stick baking sheet — Prevents fish from sticking and ensures even cooking. → See on Amazon
- Lemon zester — Extracts fresh lemon zest without bitterness. → See on Amazon
How to Make Easy Baked Fish with Veggies
- Prep: Preheat oven to 375°F (190°C). Wash and cut veggies. Season fish with salt, pepper, oregano, thyme, and garlic powder.
- Arrange: Place fish on a baking sheet. Add cherry tomatoes, zucchini, and bell pepper around it. Drizzle with olive oil and lemon juice.
- Bake: Bake for 15–18 minutes or until fish flakes easily with a fork and veggies are tender.
- Finish: Squeeze fresh lemon juice over fish. Garnish with parsley and Parmesan if desired.
- Serve: Serve immediately with crusty bread or a side salad.
Cook's Tips for Perfect Easy Baked Fish with Veggies
- Best technique: Use a non-stick baking sheet to avoid sticking and ensure even cooking.
- Common mistake and fix: Overcooking fish makes it dry. Check for flakiness, not just time.
- Seasoning tip: Add lemon zest for extra freshness and aroma.
- Veggie tip: Dice zucchini to avoid excess moisture in the dish.
Storing & Reheating Easy Baked Fish with Veggies
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 3 days. Make-ahead tip: Prepare and bake up to 1 day in advance.
Freezing Easy Baked Fish with Veggies
Freeze in a sealed container for up to 2 months.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F (175°C) oven for 10–12 minutes. Microwave: Reheat in 30-second intervals until hot.
Recipe Notes
- Chef tip: Use fresh fish for best results. Frozen fish works but needs to be thawed first.
- Best substitution: Replace cod with haddock or tilapia for similar results.
- Make-ahead: Bake and refrigerate. Reheat before serving for best texture.
- Scaling: Double or triple the recipe for larger groups.
- Troubleshooting: If fish is undercooked, return to oven for 2–3 minutes.
Want to level up this recipe?
Lemon zester — Extracts fresh lemon zest without bitterness. → Check price on Amazon
Easy Baked Fish with Veggies
Ingredients
Main Ingredients
- 6 oz cod fillet
- 1 cup cherry tomatoes
- 1 cup zucchini
- 1 cup yellow bell pepper
- 1 lemon
- 2 tbsp olive oil
- 1 tsp garlic powder
Seasonings
- salt
- pepper
- dried oregano
- dried thyme
- lemon zest
Optional Toppings
- fresh parsley
- grated Parmesan
- crusty bread
Instructions
- Prep: Preheat oven to 375°F (190°C). Wash and cut veggies. Season fish with salt, pepper, oregano, thyme, and garlic powder.
- Arrange: Place fish on a baking sheet. Add cherry tomatoes, zucchini, and bell pepper around it. Drizzle with olive oil and lemon juice.
- Bake: Bake for 15–18 minutes or until fish flakes easily with a fork and veggies are tender.
- Finish: Squeeze fresh lemon juice over fish. Garnish with parsley and Parmesan if desired.
- Serve: Serve immediately with crusty bread or a side salad.
Notes
- Chef tip: Use fresh fish for best results. Frozen fish works but needs to be thawed first.
- Best substitution: Replace cod with haddock or tilapia for similar results.
- Make-ahead: Bake and refrigerate. Reheat before serving for best texture.
- Scaling: Double or triple the recipe for larger groups.
- Troubleshooting: If fish is undercooked, return to oven for 2–3 minutes.
Storage
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 2 months.
- Oven reheat: Reheat in a 350°F (175°C) oven for 10–12 minutes.
- Microwave reheat: Reheat in 30-second intervals until hot.
- Make ahead: Prepare and bake up to 1 day in advance.
Nutrition Per Serving
- Calories: 320
- Protein: 30g
- Fat: 14g
- Carbs: 8g
- Fiber: 2g
- Sugar: 3g
- Sodium: 450mg
- Cholesterol: 85mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Baked Fish with Veggies FAQs
Yes, you can prepare the fish and veggies up to a day in advance. Bake just before serving for best texture.
Overcooking is the main reason fish becomes dry. Check for flakiness, not just time. Use a non-stick sheet for even cooking.
Yes, you can use any fresh vegetables you like. Zucchini, bell peppers, and cherry tomatoes work best for texture and flavor.
Use a non-stick baking sheet. Avoid overcrowding the pan. Baking at 375°F (190°C) ensures even cooking without sogginess.
Haddock or tilapia are great substitutes. Both have a mild flavor and flaky texture similar to cod.
A Warm Final Note
I can’t wait for you to try Easy Baked Fish with Veggies and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
