One-Pan Baked Cod with Roasted Potatoes and Tomatoes

Ingredients

• 680 g (1.5 lb)Yukon Gold potatoes, cut into 2.5 cm cubes
• 1 US pint (about 300 g)Cherry tomatoes
• 1 mediumYellow onion, thinly sliced
• 4 clovesGarlic, thinly sliced
• 60 ml (4 tablespoons), dividedExtra-virgin olive oil
• 1 teaspoonDried oregano
• 1¼ teaspoons, dividedKosher salt
• ½ teaspoonFreshly cracked black pepper
• 4 (170 g / 6-ounce)Cod fillets, about 2.5–4 cm (1–1.5 inches) thick
• 1Lemon, zested and sliced
• 2 tablespoonsFresh parsley, finely chopped

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F). Line a large, rimmed baking tray with baking parchment.

2. 2

   Season the vegetables

   In a large bowl, toss the potatoes, onion and garlic with 45 ml (3 tablespoons) of olive oil, 1 teaspoon of salt, the pepper and oregano. Spread everything in a single layer on the prepared tray.

3. 3

   Roast the potatoes

   Roast the potatoes for 25 minutes, turning them halfway through.

4. 4

   Prepare the cod

   While the potatoes roast, pat the cod fillets completely dry. Brush them with the remaining 15 ml (1 tablespoon) of olive oil and season with the remaining ¼ teaspoon of salt.

5. 5

   Add fish and tomatoes

   Take the tray out of the oven. Move the potatoes to the sides, add the cherry tomatoes and arrange the cod fillets in the middle.

6. 6

   Add lemon

   Zest half the lemon over the cod, then place a lemon slice on each fillet.

7. 7

   Bake until flaky

   Return the tray to the oven and bake for 12–15 minutes, until the cod is opaque and flakes easily. The recipe gives an internal temperature of 60–63°C (140–145°F).

8. 8

   Garnish and serve

   Scatter the chopped parsley over the tray and serve immediately.

What is baked cod with roasted potatoes?

This American-style one-pan dinner brings together white fish, potatoes and tomatoes, seasoned with garlic, oregano and lemon. It is a simple oven-baked meal rather than a dish tied to one particular regional tradition.

The method gives the potatoes a head start, so they can roast before the quicker-cooking cod goes onto the same tray. Tomatoes added with the fish soften in the oven and contribute juices to the finished dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 30g protein, 37g carbs, 15g fat.

The potatoes provide most of the carbohydrates, while olive oil contributes much of the fat. Cod supplies most of the protein, with smaller amounts from the vegetables. Balance the plate with extra green vegetables or salad if you would like more volume alongside the potatoes and fish.

Why the potatoes go in first

Potatoes: Cutting them into roughly 2.5 cm cubes helps them cook through during their 25-minute head start. Tossing halfway through exposes more sides to the hot tray.

Onion and garlic: They roast alongside the potatoes, where their flavour can mellow before the fish is added. Keep the garlic in thin slices so it is spread through the tray rather than concentrated in large pieces.

Getting the cod ready

Dry fish: Pat the fillets thoroughly with kitchen paper before adding oil and salt. Removing surface moisture helps the fish bake cleanly rather than sit in excess liquid.

Even thickness: Fillets around 2.5–4 cm thick are specified, but pieces can vary. If one fillet is notably thinner, check it earlier so it does not overcook while thicker pieces finish.

How to judge doneness

Flaky centre: The cod is ready when it has turned opaque and separates into flakes with gentle pressure. Begin checking at 12 minutes, since fillet thickness and oven performance affect the timing.

Temperature: The method lists 60–63°C (140–145°F) as the target range. Check the thickest part with a food thermometer, taking care not to touch the tray.

Making room on the tray

After the first roast, push the potatoes to the edges and place the cod in the centre with tomatoes around it. Leave the fish in a single layer rather than overlapping the fillets.

A large, rimmed tray helps keep the ingredients spread out and catches juices from the tomatoes. If the tray is crowded, the vegetables are more likely to soften than roast.

Lemon and herbs

Lemon: Zest half the lemon over the fish and top each portion with a slice. The zest adds fragrance, while the slice brings a fresh citrus note as the cod bakes.

Parsley: Add it after baking, just before serving. Its fresh flavour and colour contrast with the roasted vegetables.

What to serve alongside

The potatoes and tomatoes make this a substantial meal on their own. For a lighter-feeling plate, add a crisp green salad or steamed green beans.

Serve the cod straight from the oven while it is warm and flaky. Spoon any softened tomatoes and tray juices over the fish and potatoes.

Recipe notes & tips

• Cut the potatoes into similarly sized cubes so they roast at about the same rate.
• Turn the potatoes halfway through their initial roast for more even browning.
• Dry the cod well before brushing it with oil.
• Start checking thinner fillets at the early end of the 12–15-minute baking window.
• Keep the fish and potatoes in a single layer so the tray is not overcrowded.
• Add the parsley only after baking to keep its flavour fresh.

Variations

• Add paprika: Toss a little smoked paprika with the potatoes for a warmer, smoky note.
• Use another white fish: Swap in similarly thick haddock fillets and check them for doneness in the same way.
• Add olives: Scatter pitted olives over the tray with the tomatoes for a briny accent.
• Try fresh oregano: Use chopped fresh oregano in place of dried, adjusting to taste.
• Add greens: Serve with steamed green beans or wilted spinach alongside the tray bake.

Common mistakes to avoid

• Crowded tray: Ingredients can steam instead of roast; use a large tray and keep them in a single layer.
• Uneven potato cubes: Smaller pieces may soften too soon; cut them to a consistent size.
• Wet cod: Surface moisture can leave the fish watery; pat each fillet completely dry.
• Overcooked fish: Cod can turn dry and firm; begin checking at 12 minutes and remove it when opaque and flaky.
• Skipping the halfway turn: Potatoes may brown unevenly; turn them once during their first 25 minutes.
• Adding parsley before baking: It can lose its fresh character; scatter it on just before serving.

How to store

Refrigerate leftovers in an airtight container within 2 hours and use within 2 days. Reheat gently in a 160°C oven until hot throughout; the cod may become firmer after reheating. Avoid freezing the cooked fish and potatoes if you want to preserve their texture.

Frequently asked questions