Lemon Garlic Cod with Roast Vegetables

Lemon Garlic Cod with Roast Vegetables

This delicious dish marries sweet and briny cod with a lemony, garlic-caper sauce. A side of simply roasted zucchini and onion round out this elegant weekday meal. Our filet was particularly large (1 ½ inches thick). If you have smaller cod filets, you may want to knock a couple minutes off the overall cooking time.

Lemon Garlic Cod with Roast Vegetables

  • Servings: 4
  • Difficulty: 20 minutes
  • Print


  • 1 lb cod skinless cod filet 
  • 1 tbsp olive oil, plus 1 tbsp divided
  • 2 garlic cloves, minced
  • ½ tsp lemon zest 
  • 1 tsp finely chopped capers
  • 2 small zucchini, chopped 
  • ½ onion, thinly sliced
  • ¼ tsp red pepper flakes
  • 2 tsp fresh lemon juice


1) Pat cod dry and season with kosher salt and ground black pepper. Arrange cod on a greased roasting rack set within a Suvie pan.

2) In a small bowl, stir together 1 tbsp olive oil, 2 minced garlic cloves, ½ tsp lemon zest, and 1 tsp capers. Spoon mixture over the cod. Place cod in the bottom zone of Suvie. 

3) In a separate Suvie pan, stir together 2 chopped zucchini, ½ onion, 1 tbsp remaining olive oil, ½ tsp kosher salt, ½ tsp ground black pepper, and ¼ tsp red pepper flakes. Place pan in the top zone of Suvie, input settings, and cook now.

Suvie Cook Settings

Bottom Zone: Roast at 350°F for 20 minutes 

Top Zone: Roast at 400°F for 20 minutes 

4) Remove pans from Suvie. Divide cod into 4 portions and serve with roasted zucchini and onions. Drizzle each serving with fresh lemon juice just before serving.


Nutritional Information per serving (4 servings per recipe): Calories 170, Total Fat 8g, Total Carbohydrates 3g, Total Sodium 370mg, Total Protein 21g.

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