Roasted Cod with Okra
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This roasted cod with okra is one of my favorite weeknight dinners because it comes together in under an hour and requires just one pan. The combination of flaky, delicate cod with tender okra and burst cherry tomatoes creates something really special without any fussy technique. Okra is wonderfully nutritious, packed with fiber and vitamin C to support your immune system, and when roasted it loses that slimy quality some people worry about. Everything gets tossed with garlic, fresh thyme, and a squeeze of lemon, making it feel elegant enough for guests but simple enough for a busy Tuesday night.
Ella x
Ingredients
- 4cod fillets(6 oz each, skin on)
- ½ kgfresh okra(trimmed and halved lengthwise)
- 5garlic cloves(thinly sliced)
- 4 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh lemon juice
- 355 mlcherry tomatoes(halved)
- 1red onion(thinly sliced)
- 2 teaspoonsfresh thyme(dried thyme works too)
- ½ teaspoonpaprika
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- 1 teaspoonlemon zest
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
Tip: Using parchment paper prevents sticking and makes the fish easier to plate intact.
- 2
Pat the cod fillets dry with paper towels and season both sides with sea salt, black pepper, and paprika.
Tip: Dry fish develops a better texture when roasted and helps achieve a slight golden crust.
- 3
Spread the okra and red onion evenly on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil and toss to coat. Sprinkle with half the thyme and a pinch of salt.
- 4
Roast the okra mixture for 10 minutes in the preheated oven until they begin to soften slightly.
Tip: Starting the okra early ensures it cooks through and becomes tender.
- 5
Remove the baking sheet from the oven and push the vegetables to the sides to create space in the center.
- 6
Arrange the seasoned cod fillets skin-side up in the center of the sheet. Scatter sliced garlic and cherry tomatoes around the fish.
- 7
In a small bowl, whisk together the remaining 2 tablespoons olive oil, lemon juice, lemon zest, and remaining thyme. Drizzle this mixture over the cod and vegetables.
Tip: This aromatic oil-lemon mixture infuses flavor throughout the dish during roasting.
- 8
Return the baking sheet to the oven and roast for 12-15 minutes until the cod is opaque and flakes easily with a fork, and the okra is golden and tender.
Tip: Don't overcook the cod as it dries out quickly; check doneness by gently pressing the thickest part with a fork.
- 9
Remove from the oven and let rest for 2 minutes before serving. Taste and adjust seasoning as needed with additional salt and pepper.
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