Baked cod with summer vegetables is my favourite end-of-season meal when I want something simple and light. Everything cooks on one tray: the vegetables roast slowly first, then the fish goes on top for just a few minutes.
I made it at the beginning of September 2026, when the markets are still full of courgettes, peppers and cherry tomatoes. A real summer meal for September, and for once a healthy dish, which is not always the case on my page.
What I love about this recipe is that it needs almost nothing: a little olive oil, garlic, herbs and a lemon. The cod stays tender and flaky, and the vegetables turn soft and slightly caramelised. Perfect for a quick weeknight dinner, even when you are short on time after work.
The story of that day: 🇫🇷 The Marne-Rhine canal and a healthy summer meal
The recipe
My recipeIngredients
Vegetables
- 2 medium courgettes (about 400 g)
- 1 red pepper
- 1 yellow pepper
- 1 red onion
- 250 g cherry tomatoes
- 2 garlic cloves
- 3 tbsp olive oil
- 1 tsp herbes de Provence
- Salt and pepper
Fish
- 4 skinless thick cod fillets (about 150 g each)
- 1 tbsp olive oil
- 1 lemon
- A few fresh basil leaves
- Salt and pepper
Method
- Preheat the oven to 200 °C. Wash the vegetables. Cut the courgettes into 1 cm half-moons, the peppers into strips and the red onion into thin wedges, and lightly crush the garlic cloves in their skins.
- Spread the vegetables and cherry tomatoes on a large baking tray. Drizzle with 3 tbsp olive oil, add the herbes de Provence, season with salt and pepper and toss with your hands to coat everything well.
- Roast for 20 minutes, stirring halfway, until the vegetables start to brown at the edges.
- Meanwhile, pat the cod dry with kitchen paper. Season with salt and pepper and brush with 1 tbsp olive oil. Zest the lemon and cut it in half.
- Take the tray out, push the vegetables aside a little and lay the cod in the middle. Sprinkle the fish with the lemon zest.
- Return to the oven for 12 to 15 minutes depending on thickness: the cod is done when the flesh turns white and flakes easily with a fork.
- Straight out of the oven, squeeze half a lemon over the fish and vegetables, add the shredded basil and serve at once, with the rest of the lemon cut into wedges.
Tips and variations
- Choose thick cod loins: they stay juicier than thin fillets, which dry out quickly in the oven.
- Depending on the market, swap one courgette for a diced aubergine or add a few black olives at the end.
- For a more filling meal, serve with basmati rice or quinoa.
- Leftovers keep for 1 day in the fridge in a sealed box. Reheat gently so the fish does not dry out.
Recipe shared for guidance only, adapt it to your equipment: times and temperatures may vary. Check for allergens (gluten, milk, eggs, fish, shellfish, nuts, sesame…) and make sure ingredients are fresh. Raw or undercooked fish, meat and eggs are not recommended for pregnant women, young children, elderly or vulnerable people. Take care with hot oil, flambéing and alcohol. I am not a health or nutrition professional.