Baked Cod with a Sautéed Veggie Topping

My Baked Cod with a Sautéed Veggie Topping is fresh, colourful, bursting with flavour, and it’s good for you too!

Baked Cod with A Sauteed Veggie Topping - an easy to make dish that's bursting with fresh flavours
Fresh, delicious, lightly sautéed vegetables sit atop tender fillets of cod in my Baked Cod with Sautéed Veggies recipe. If you need a quick, easy, good for you dinner that takes very little time to prepare, you’ve come to the right place.

Click here to pin this Baked Cod with Sautéed Veggies recipe.

Baked Cod with Sautéed Vegetable Topping is ready in about half an hour, depending on how fast you can chop the veggies. A bit of light chopping can be very therapeutic after a stressful day. Don’t rush, this is a great opportunity for a bit of mindfulness – and we don’t want any knife injuries!

While it’s cooking you can make some couscous or rice, steam some green beans, and pour some wine. That’s dinner done. Or if you have time, make some Mushroom Orzotto as I have for the photograph above.

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Hints and Tips For Making Baked Cod with Sautéed Veggies

Chop the vegetables very finely so they cook quickly.

You can substitute spring onions (scallions) for the red onion if you like. Just snip them in with scissors at the last minute, after the garlic, instead of starting with them as you do with the red onion.

Sauté the vegetables lightly. You are just softening and pre-cooking the vegetables as they will continue cooking when you put them in the oven with the fish.

Add some finely chopped fresh chilis if you like things a bit spicy.

Baked Cod with A Sautéed Veggie Topping - an easy to make dish that's bursting with fresh flavours

If you want to make extra sautéed veggies, they keep well in the fridge and are delicious with couscous, in omelettes, or in roasted veggie sandwiches.

An average cod loin will serve 2 to 3 people. If you are serving more people, just buy more cod loins and increase the amount of vegetable topping proportionately. You can also use cod fillets for this recipe.

Baked Cod with A Sauteed Veggie Topping - an easy to make dish that's bursting with fresh flavours

Please bear in mind that the time the cod takes to cook will vary depending on how thick it is. Fish is done when it flakes easily with a fork and is no longer translucent.

It’s really important to buy sustainably fished seafood. If you can’t get sustainably fished cod, you can use any firm white fish for this recipe.

Love Cod? You’ll love my Cod with Mushroom and Spinach Sauce Recipe!

Baked Cod with a Sautéed Veggie Topping Recipe

Serves 3 to 4

Ingredients:

2 teaspoons mild olive oil + a bit extra for greasing the baking pan
1 small red onion, finely chopped
1 small zucchini, finely chopped
¼ cup finely chopped red pepper
1 clove garlic, peeled
generous pinch of salt and a twist or two of pepper
½ teaspoon dried basil
finely chopped fresh red chili to taste (optional)
1 to 2 cod loins, skinned and boned or 3 to 4 cod fillets

Instructions:

Preheat the oven to 375ºF (190ºC).

Heat the oil in a medium frying pan over medium heat. Add the onion and sauté for a minute or two.

Toss in the zucchini and red pepper, and sauté until the vegetables are beginning to soften. Grate in the garlic and add the salt, pepper, and basil. Then add the finely chopped red chili if using. Cook for a couple minutes more, stirring frequently.

Cut a large piece of aluminum foil – or two large pieces if you are cooking 4 cod fillets or 2 cod loins. You need something at least four times the size of your piece of fish. Lay the aluminum foil on a baking tray (or two trays if necessary) and brush with a little oil.

Put the fish on top of the aluminum foil and gently pile the cooked vegetables on top. Wrap the foil over the fish, making a parcel and sealing the top and sides.

Bake for about 15 to 18 minutes or until the fish flakes easily with a fork. Remove from the oven and allow to sit in the foil for about five minutes to rest.

Carefully open the foil packet. To serve cold loins, cut into serving size pieces. Cod fillets can be served directly on to plates.

Printable Recipe

5.0 from 4 reviews
Baked Cod with a Sautéed Veggie Topping
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
  • 2 teaspoons mild olive oil + a bit extra for greasing the baking pan
  • 1 small red onion, finely chopped
  • 1 small zucchini, finely chopped
  • ¼ cup finely chopped red pepper
  • 1 clove garlic, peeled
  • generous pinch of salt and a twist or two of pepper
  • ½ teaspoon dried basil
  • finely chopped fresh red chili to taste (optional)
  • 1 to 2 cod loins, skinned and boned or 3 to 4 cod fillets
Instructions
  1. Preheat the oven to 375ºF (190ºC or 180°C for a fan oven).
  2. Heat the oil in a medium frying pan over medium heat. Add the onion and sauté for a minute or two.
  3. Add the zucchini and red pepper and sauté until the vegetables are beginning to soften. Grate in the garlic and add the salt, pepper and basil. Add the finely chopped red chili if using. Cook for a couple minutes more, stirring frequently.
  4. Cut a large piece of aluminum foil - or two large pieces if you are cooking 4 cod fillets or 2 cod loins. You need something at least four times the size of your piece of fish. Lay the aluminum foil on a baking tray (or two trays if necessary) and brush with a little oil.
  5. Lay the fish on top of the aluminum foil and gently pile the cooked vegetables on top. Wrap the foil over the fish, making a parcel and sealing the top and sides.
  6. Bake for about 15 to 18 minutes or until the fish flakes easily with a fork. Remove from the oven and allow to sit in the foil for about five minutes to rest.
  7. Carefully open the foil packet. To serve cold loins, cut into serving size pieces. Cod fillets can be served directly on to plates.

More Easy Fish Recipes

Moroccan Shrimp and Couscous

Cod with Mushroom and Spinach Sauce Recipe

How to Poach Salmon

Salmon and Broccoli Rice Bowl

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Article by April Harris

April has written 1281 great articles for us.

April is a writer, recipe developer, frequent traveller and blogger sharing travel, food, and style. Based in the south of England, April is a British Canadian who is passionate about family, hearth and home, healthy living (with treats!) and the transformative power of travel.


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Comments

  1. I love how light and healthy this is, looks so delicious.

  2. Hi April,
    What a healthy and delicious dish, we will really enjoy this recipe. Thanks so much for sharing with us at Full Plate Thursday and you have a great weekend!
    Come Back Soon
    Miz Helen

  3. Dear April, This dish sounds absolutely wonderful! This is my idea of summer comfort food…so many wonderful, fresh flavors. xo

  4. Such a great cod recipe. And wrapping them in foil means easier cleanup, always a plus.

  5. This sounds like the perfect light healthy summer dish. Love the zucchini and red bell pepper veggie topping.

  6. Oh yum! This is perfect for summer cooking on the grill!

  7. I love the veggie topping you used on the fish! Creative and perfect for summer!

  8. We love fish at my house and the veggies will give it a little extra flavor! Perfect idea!

  9. I confess, I’m really excited to learn about Barley Orzotto, but I do enjoy cod and really want to move towards eating more fish. The quick cooking time is an added bonus!

  10. Thank you for the tip to stay mindful whilst chopping =) Haste truly does seem to lead to waste…And I wouldn’t want to waste any of your truly colorful, cheery cod dinner. P.s. Looking forward to your barley orzotto recipe.

  11. Sounds yummy!

    I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/

    Thanks for joining Cooking and Crafting with J & J!

  12. Hello April, we are so happy to see you sharing your cod fish recipe at our C&C with J&J. You recipe looks so good and I too on Wednesday have a recipe scheduled to post for baked cod fish. Great minds think alike.
    Enjoy the week.
    Julie

  13. This looks so good. I love that it is gluten free!

  14. I am always trying to cook more fish for our family dinners, I guess the veggies are the bonus! Looks healthy and delicious! Pinning, and thank you for sharing!

  15. This looks super healthy and tasty April. I need to eat more fish recipes. Thanks for linking up to the weekend blog hop 🙂

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