Delicious baked cod fillets, seasoned to perfection and wrapped in foil with a variety of colorful and tender vegetables. You can cook the fish in the oven or on the grill, I provide instructions for both methods.
For finishing touches, we like to top our fish with spicy and herbal Chimichurri sauce (just 5 min to make). An all-dinner-in-one recipe you'll want to keep!
Indulge in these delightful fish fillets, bursting with rich flavors, and relish their natural goodness without the hassle of adding any breading to the fish! If you rather like more crispy style fish fillets, try our Tilapia made in Air Fryer.
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⭐ For busy weeknights, we love our seafood dinners more than anything. From our Shrimp, 2-minute Tuna steak or Salmon, this baked fish is sure to become your favorite too.
Ingredients
- Cod - small, mild, and flaky fish that bakes very fast in the oven. You can use a thawed frozen bag of cod fillets or substitute it with similar fish alternatives such as haddock, halibut, or tilapia. Just keep in mind, that cooking time may vary depending on the type and size of fish used.
- Vegetables - feel free to choose your favorites, in addition to carrots, potatoes, and bell peppers you can also add baby bella mushrooms or zucchini, or summer squash (these should be cut into thicker cubes or thicker slices as they cook very fast in love). For potatoes and carrots, slice them thinly so they can cook through.
- Note on potatoes - To ensure thorough cooking, use new potatoes or, for older potatoes, slice them very thinly instead.
- Cod Seasoning - the easiest way is to use prepacked dried herbs such as Herbs de Provence. Or use a combination of at least 2 different herbs such as oregano, rosemary, thyme, basil, tarragon, dill, parsley, or cilantro. For additional flavor, you can add fresh garlic cloves, but it is optional and chimichurri already has garlic in it.
- Lemon - lemon goes well with any seafood. It adds freshness and tangy flavor to the cod. We like to add a slice or two on top of fish fillets right before baking. To intensify the citrusy notes you can drizzle the fish with more lemon before or after baking or use the addition of 1-2 lemon zest mixed in olive oil and herb mixture.
- This is a healthier version of fish fillets without heavy breading, or panko. For added flavor, we like to serve it with Chimichurri Sauce or top the fish with a little shaved parmesan cheese before serving.
- Use seasoned salt to add more flavor to the fish.
📋 You can find the full ingredient list in the Recipe Card below the article.
Veggie Tip
Unlike potatoes and carrots, vegetables such as zucchini, cherry tomatoes, and green beans won't require more than 15-20 minutes to bake in total. So feel free to add the veggies, top with fish fillets, and bake together for 15-20 minutes.
Chimichurri Sauce
Making your own chimichurri sauce at home is easy and a healthier choice compared to store-bought or restaurant versions.
It looks fresh, smells amazing, and contains no artificial additives. For the best flavor and nutrition, opt for high-quality ingredients.
This popular sauce and marinade for meat consist of fresh parsley, fresh garlic cloves, red chilies, olive oil, and oregano.
Alternatively, you can make it with cilantro instead if you love the flavor of it. Both work equally well for the baked fish. This is my recipe that I used for the cod.
How to Make Oven Baked Cod
Let's learn how to cook cod fish in a few easy steps.
If using frozen cod fillets, allow them to thaw in cold water before use. They defrost pretty quickly. Pat dry the cod with paper towels before seasoning and baking.
Preheat oven to 400 degrees Fahrenheit.
In a small bowl combine olive oil, salt, black pepper, and dried herbs. If you like the lemony flavor you can add 1 tablespoon of fresh lemon juice to the mix. But this is optional as we are going to add a slice for the fish later.
If using garlic, add it now.
Add all the veggies to a mixing bowl and drizzle with herb oil mixture until fully coated.
Massage the cod fillets with an oil mixture as well.
Prepare aluminum foil sheets enough for 1 portion of veggies and fish. Place the veggies in foil and gently fold to close the packets.
Bake the veggies in preheated oven for 15 minutes, then carefully open the foil packets and top with fish fillets, one per packet. Add a slice of butter and a lemon slice on top of the fish.
Bake for another 15-20 minutes until vegetables are fork tender and fish flaky.
Serve the cod with more lemon wedges on the side and basted with a generous amount of homemade chimichurri sauce.
Alternatively, this baked fish and veggies can be cooked in one single baking dish covered in foil. Follow the same steps as instructed but instead of foil packets place everything in a casserole.
Depending on what veggies you'll be using you can add everything together and bake until the fish flaky and the veggies tender.
Grilled Cod In Foil Instructions
Preheat the grill to medium-high heat.
If you'll be using potatoes and carrots, I recommend baking them separately from fish as these require a longer time to bake. (See instructions and notes above)
Place the packets on the grill, close, and cook for 15 to 20 minutes until the fish is cooked through and flaky and the vegetable tender.
How To Thaw Frozen Fish?
- Refrigerator Method. Place frozen fish in a sealed bag or it's original packaging in a bowl or pot in the fridge. It will thaw slowly, taking several hours to overnight.
- Cold Water Method. Submerge the fillets in a leak-proof bag in cold water. Don't place the fish in water ''naked'' without any packaging (risk of water contamination and bacteria growth). Change the water every 30 minutes. It takes about 1-2 hours to thaw.
- Microwave Method (for immediate use only). Follow microwave instructions for defrosting. Be careful not to partially cook the fish.
Tips
- This cod can be made kid-friendly too if served with a different sauce such as garlic butter or mustard sauce.
- To test for doneness, do a so-called flaking test. Insert a fork into thickest part of the cod fillet, if the fish flakes easily and is moist, it's done.
- When baking time is up, allow some time for the veggies and fish to rest for the flavors to settle.
- Be generous in adding salt to veggies but not too much for the fish. You can always add more when serving such as sea salt flakes.
- For additional flavor - you can saute the onion and garlic with bell peppers, and carrots before adding to the foil packets. It helps to lock in some extra juicy veggie flavor.
- If you want to bake the fish and veg together right away, you can par-boil the carrots and potatoes first and cut the onions and bell peppers smaller.
- Make it dairy free by omitting butter.
- Similar to salmon, capers contribute delightful flavor when paired with fish.
- You feel a pleasant garlicky flavor but if you are afraid of garlic being too overpowering, use 1 teaspoon of garlic powder instead.
- As the chimichurri sauce is slightly spicy, I recommend serving it separately so the whole family can enjoy it.
- Add Lemon zest for even more lemon flavor.
📋 How to know when cod is done? Cod fillets should turn opaque and flake easily with a fork when fully cooked. Or you can use a kitchen thermometer inserted into the thickest part of the fillet and it should register an internal temperature of 145 degrees Fahrenheit (63 degrees Celcius).
Why Is My Baked Cod Rubbery?
There can be a few reasons for this. Overcooking, choosing low-quality fish, not adding enough fat (olive oil, butter, marinade). Generally, I recommend using slightly thicker fillets rather than very thin (Atlantic cod or Pacific cod).
Thicker fillets ensure your fish will cook tender and flaky without becoming dry. Don't overcook the fish and make sure to use enough oil to coat it before baking.
Pacific Cod vs Atlantic Cod
Atlantic and Pacific Cod are often used interchangeably, with similar white, lean, and flaky cooked meat. Pacific Cod has a slightly higher moisture content, resulting in a softer texture compared to Atlantic Cod.
Wild Caught Cod vs Farm Raised
Wild fish offer superior flavor compared to their farm-raised counterparts due to their diverse diet. Their constant movement and natural foraging result in leaner meat, making it a healthier option with reduced fat content. However, wild-caught fish is not always better than farm-raised.
Serving Suggestions
- Grains - serve this baked cod and veggies as they are or with a side of grains such as cooked rice, lime cilantro rice or quinoa or cauliflower rice.
- Fish Sauce - for the sauce, we like Chimichurri but you can also use creamy-based sauces such as tartar, Green Goddess dressing, or tangy mustard sauce.
- Side Salad - for more veggies in this dish, we like to serve cod with Greek Style Salad, Chopped Cabbage Salad, Potato Salad, or Chickpea Salad.
- Leftovers - for any leftover fish, you can break it down into bite-size pieces and serve in Fish Tacos with a colorful Mexican slaw. Or serve it in creamy risotto.
- With Roasted or steamed veggies - sauteed Asparagus, zucchini casserole, Brussels Sprouts, Zucchini Boats or Fries.
Freezing And Storing Instructions
- To Store. Store in glass airtight container in the refrigerator for up to 2-3 days.
- To Freeze. To freeze leftovers, place the cod into airtight containers or freezer-friendly bags and freeze up to for a month. Although I don't recommend to re-freeze (especially if you used frozen filets) or freezing cooked fish in general, as the texture will change and the fish won't be as flaky anymore after reheating.
- To Reheat. In a preheated oven at 350 degrees Fahrenheit (175 degrees Celcius) for 10 to 15 minutes, or until the cod and fillets reach a uniformly heated state.
What Sauces Go Well With Cod?
- Lemon Butter Sauce - the classic for many seafood recipes.
- Pesto sauce or Chimichurri sauce.
- Tartar sauce - think healthier fish and chips and mushy beans. Yum!
- Creamy yogurt-based dill sauce.
- Garlic butter.
- Beurre Blanc - a classic French sauce made by reducing vinegar and/or white wine with shallots, then whisking in softened whole butter off the heat. The result is a warm emulsified butter sauce with a rich and creamy texture.
Variations
In addition, to using different sauces, you can choose your own Cod seasonings. Skip the Mediterranean twist with Herbs de Provence and use these seasonings instead. Use about 2-3 teaspoons (instead of 4 teaspoons) or to taste.
- Barbecue Cod - use a classic blend of BBQ meat seasoning with smoky and savory spices to coat the cod and the veggies.
- Mexican-style Cod - use my Taco Seasoning for this.
- Cajun Cod - try this spicy Cajun Seasoning for added kick of heat.
Delicious Seafood Recipes
- Baked Trout In Honey Mustard
- 2 minute Air Fryer Tuna Steak
- Skillet Fried Salmon Patties
- Sweet Chili Garlic Shrimp
For a full collection hop on to our Dinner recipe collection.
Recipe Card
Best Baked Cod In Foil With Vegetables and Chimichurri Sauce
Ingredients
Method
- If using frozen cod fillets, allow them to thaw in cold water before use. They defrost pretty quickly. Pat dry the cod with paper towels before seasoning and baking.
- Preheat oven to 400 Fahrenheit.
- In a small bowl combine olive oil, salt, black pepper and dried herbs. If you like the lemony flavor you can add 1 tablespoon of fresh lemon juice to the mix. But this is optional as we are going to add a slice for the fish later. If using garlic, add it now.
- Add all the veggies in a mixing bowl and drizzle with herb oil mixture until fully coated.
- Massage the cod fillets with oil mixture as well.
- Prepare aluminum foil sheets enough for 1 portion of veggies and fish. Place the veggies in foil and gently fold to close the packets.
- Bake the veggies in preheated oven for 15 minutes, then carefully open the foil packets and top with fish fillets, one per packet. Add a slice of butter and lemon slice on top of the fish.
- Bake for another 15-20 minutes until vegetables are fork tender and fish flaky.
- Serve the cod with more lemon wedges on the side and basted with generous amount of homemade chimichurri sauce.
- Alternatively, this baked fish and veggies can be cooked in one single baking dish covered in foil. Follow the same steps as instructed but instead of foil packets place everything a casserole.
- Depending on what veggies you'll be using you can add everything together and bake until dish flaky and veggies tender. Unlike potatoes and carrots, vegetables such as zucchini, cherry tomatoes, green beans won't require more than 15-20 minutes to bake in total. So, feel free to add the veggies, top with fish fillets and bake together fr 15-20 minutes. For more tips see the blog post Tip Section.
- Preheat the grill to medium-high heat.
- If you'll be using vegetables such as potatoes and carrots, I recommend baking them separately from fish as these require a longer time to bake. (See instructions and notes above).
- Place the packets on the grill, close, and cook for 15 to 20 minutes until the fish is cooked through and flaky and the vegetables tender.
Nutrition
Video
Notes
- Cod - You can use a thawed frozen bag of cod fillets or substitute it with similar fish alternatives such as haddock, halibut, or tilapia. Just keep in mind, that cooking time may vary depending on the type and size of fish used. Read on how to thaw frozen fish in the blog post.
- Garlic - is optional and you can omit it if fish is served with chimichurri sauce that already has garlic in it.
- This is a healthier version of fish fillets without heavy breading or panko. For added flavor, we like to serve it with Chimichurri Sauce or top the fish with a little shaved parmesan cheese before serving.
- As the chimichurri sauce is slightly spicy, I recommend serving it separately so the whole family can enjoy it.
- Note on potatoes - To ensure thorough cooking, use new potatoes or, for older potatoes, slice them very thinly instead.
- If you want to bake the fish and veg together right away, you can par-boil the carrots and potatoes first and cut the onions and bell peppers smaller.
- Make it dairy free by omitting butter.
- Cod Seasoning - the easiest way is to use prepacked dried herbs such as Herbs de Provence. Or use a combination of at least 2 different herbs such as oregano, rosemary, thyme, basil, tarragon, dill, parsley, or cilantro. For additional flavor, you can add fresh garlic cloves, but it is optional and chimichurri already has garlic in it.
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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Kate
The cod fish and chimichurri sauce was heavenly! Thank you for a great recipe with clear instructions. I appreciate it!
Julia | The Yummy Bowl
thank you!
Gianne
The fish comes out perfectly flaky and flavorful, and the veggies are so tender. The chimichurri sauce really takes it to the next level. A must-try!
Julia | The Yummy Bowl
thank you so much!
DK
I love cod recipes, and this one is particularly delicious! It turned out so soft and flaky - perfect for a fish lover like me!
Julia | The Yummy Bowl
thank you, so easy and delicious right!
Sara Welch
This was everything a gourmet meal should be, and then some! Turned out light yet hearty, tender and delicious! Easily, a new favorite recipe!
Julia | The Yummy Bowl
thank you, this is one fantastic meal for sure!
Shadi Hasanzade
Flavor party!! I love cod and this is such an easy recipe! My family loves it!
Julia | The Yummy Bowl
thank you Shadi!
joak
I appreciate you sharing this and please keep blogging. Oracle Integration cloud Training
Julia | The Yummy Bowl
Cod is a mild tasting fish that cooks very fast in the oven together with veggies and served with delicious parsley Chimichurri sauce with a little kick of heat.