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Baked Cod with A Sauteed Veggie Topping - an easy to make dish that's bursting with fresh flavours
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5 from 4 votes

Baked Cod with a Sautéed Veggie Topping

Course Fish and Seafood
Cuisine British
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Author April J Harris


  • 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


  • Preheat the oven to 375ºF (190ºC or 180°C for a fan oven).
  • Heat the oil in a medium frying pan over medium heat.
  • Add the onion and sauté for a minute or two.
  • 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.
  • 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.
  • 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.
  • 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 cod loins, cut into 4 serving size pieces.
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