Do you bake cod covered or uncovered?

It's best to bake uncovered. Covering the dish traps steam and can make the fish soft and steamed. The only time for covering cod is when reheating leftovers.

What temperature should baked cod be when it's done?

The USDA recommends cooking fish to an internal temperature of 145°F. I like pulling it at 130°F and letting the carryover heat finish it, so it doesn't run the risk of getting overcooked.

Is cod better baked or pan fried?

Both are good! Baking is hands-off and it frees you up to make a side dish while everything is cooking. I also really love this Pan Fried Cod recipe which is quicker and gets a little more browned.

This Baked Cod with Lemon Is Where Healthy Meets Delicious

Name: Baked Cod with Lemon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 1/2 pounds cod (4 fillets), room temperature; 3/4 teaspoon kosher salt; Fresh ground black pepper; 2 tablespoons lemon juice, plus zest of one lemon (plus lemon slices for garnish); 2 tablespoons olive oil; 1 teaspoon dried oregano; 2 tablespoons minced shallot; 2 tablespoons minced garlic (about 4 cloves); 1/2 teaspoon smoked paprika or paprika; Chopped fresh parsley, for garnish

Baked Cod with Lemon

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5 from 8 reviews

This baked cod recipe roasts the tender white fish in a zesty lemon garlic sauce that comes together in just 30 minutes. Here’s how to bake cod for flaky, flavorful results every time!

Author: Sonja Overhiser
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 1x
Category: Main Dish
Method: Baked
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

1 1/2 pounds cod (4 fillets), room temperature
3/4 teaspoon kosher salt
Fresh ground black pepper
2 tablespoons lemon juice, plus zest of one lemon (plus lemon slices for garnish)
2 tablespoons olive oil
1 teaspoon dried oregano
2 tablespoons minced shallot
2 tablespoons minced garlic (about 4 cloves)
1/2 teaspoon smoked paprika or paprika
Chopped fresh parsley, for garnish

Instructions

Preheat the oven to 400°F and allow the fish to come to room temperature.
Pat the cod dry, then season it with the 3/4 teaspoon kosher salt and fresh ground black pepper, split between the fillets.
In a small bowl, stir together the lemon juice, lemon zest, olive oil, dried oregano, minced shallot, and minced garlic.
Brush a bit of the mixture on the bottom of a baking dish and then place the cod on top. Brush each cod fillet liberally with the olive oil mixture. Sprinkle the paprika evenly between the fillets.
Place the baking dish in the oven and bake for 17 to 20 minutes for 1 inch fillets (depending on the thickness of the fish; see Notes), until the fish is flaky and the internal temperature is 130°F when measured with a food thermometer. Garnish with chopped parsley and if desired, lemon slices.

Notes

How long to bake: 1-inch fillets of cod are standard; this type of fish is usually fairly thick. If you have 3/4 inch fillets the bake time will be closer to 14 to 16 minutes, and 1 1/2 inch fillets would be more like 20 to 25.

Storage and reheating notes: Refrigerate leftovers for up to 3 days. To reheat, place in a 300°F oven for about 10 minutes, covered with foil. You can also flake the leftover cod into pasta or a grain bowl, or make it into something like a Salmon Salad Sandwich (but with cod). I don’t recommend freezing cod because the texture breaks down when thawed.

Find it online: https://www.acouplecooks.com/baked-cod/