Baked Cod with Lemon
This really is the best baked cod! The fish comes out perfectly tender, seasoned with lemon, garlic and herbs. Everyone loves this quick and healthy weeknight dinner wonder.
- 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), patted dry
- 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.
- 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 (depending on the thickness of the fish), 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
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/
