Baked Cod
Introduction
Baked cod is a simple and delicious dish that brings together fresh flavors and healthy ingredients. It’s perfect for a family dinner or even a quick meal on a busy weekday. With tender, flaky fish and a bright lemon-herb coating, this recipe will surely win over your taste buds!
Why Make This Recipe
You should definitely make baked cod because it’s easy and quick to prepare. It uses just a few ingredients that you might already have at home. Plus, it’s a healthy option that everyone can enjoy! When I made this for my family, they all raved about it and asked for seconds. It’s a great way to incorporate fish into your meals without any fuss.
How to Make Baked Cod
Ingredients:
- 4 (4- to 6-ounce) skinless cod fillets
- Salt and black pepper
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon minced fresh parsley or dill (or 1 1/2 teaspoons dried)
- 1 tablespoon minced scallions or chives
- 1 medium garlic clove, minced, or 1/2 teaspoon garlic powder
- 1 small lemon
Directions:
- Heat the oven to 400 degrees.
- Pat the cod fillets dry with a paper towel. Place them in a baking dish big enough to hold them without crowding. Season them all over with salt and a few grinds of pepper.
- In a small bowl, mix the olive oil, parsley, scallions, and garlic. Zest the lemon into the bowl (about 1 to 2 teaspoons) and mix well with a fork.
- Brush the herb mixture over the cod fillets, turning them to coat both sides. Squeeze half of the zested lemon over the dish. Cut the remaining lemon half into wedges.
- Bake the cod until it’s cooked through and flakes easily with a fork, about 14 to 18 minutes, depending on the thickness. Spoon the juices over the fish and serve hot, with the lemon wedges on the side.
How to Serve Baked Cod
Serve your baked cod hot right out of the oven. It pairs nicely with steamed veggies, rice, or a fresh salad. Don’t forget to add those lemon wedges for an extra burst of fresh flavor!
How to Store Baked Cod
If you have leftovers, let them cool and store them in an airtight container in the fridge. The cod will stay fresh for up to 2 days. Reheat gently in the oven or microwave before serving again.
Tips to Make Baked Cod
- Make sure to pat the cod dry before seasoning to help it bake evenly.
- Feel free to adjust the herbs to your taste or use whatever you have on hand.
- Keep an eye on the cod as it bakes to avoid overcooking.
Variation
You can try adding some cherry tomatoes or sliced bell peppers to the baking dish for extra flavor and color. A sprinkle of parmesan cheese on top before baking can add a nice touch as well!
FAQs
1. Can I use frozen cod fillets?
Yes, you can use frozen cod. Just make sure to thaw them completely before following the recipe.
2. What should I serve with baked cod?
Baked cod goes well with rice, quinoa, steamed vegetables, or a fresh salad.
3. How do I know when the cod is done?
The cod is done when it flakes easily with a fork and has an internal temperature of 145 degrees Fahrenheit.
Baked Cod
Ingredients
Fish Ingredients
- 4 pieces 4 (4- to 6-ounce) skinless cod fillets
Seasoning and Coating
- to taste Salt and black pepper
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon minced fresh parsley or dill or 1 1/2 teaspoons dried
- 1 tablespoon minced scallions or chives
- 1 medium garlic clove, minced, or 1/2 teaspoon garlic powder
- 1 small lemon Zested and cut into wedges
Instructions
Preparation
- Heat the oven to 400 degrees.
- Pat the cod fillets dry with a paper towel. Place them in a baking dish big enough to hold them without crowding. Season them all over with salt and a few grinds of pepper.
- In a small bowl, mix the olive oil, parsley, scallions, and garlic. Zest the lemon into the bowl (about 1 to 2 teaspoons) and mix well with a fork.
- Brush the herb mixture over the cod fillets, turning them to coat both sides. Squeeze half of the zested lemon over the dish. Cut the remaining lemon half into wedges.
Baking
- Bake the cod until it’s cooked through and flakes easily with a fork, about 14 to 18 minutes, depending on the thickness.
- Spoon the juices over the fish and serve hot, with the lemon wedges on the side.
