Baked Cod
Published Jan. 29, 2025
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 4(4- to 6-ounce) skinless cod fillets
- Salt and black pepper
- 3tablespoons extra-virgin olive oil
- 1tablespoon minced fresh parsley or dill (or 1½ teaspoons dried)
- 1tablespoon minced scallions or chives
- 1medium garlic clove, minced, or ½ teaspoon garlic powder
- 1small lemon
Nutritional analysis per serving (4 servings)
214 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 26 grams protein; 398 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat the oven to 400 degrees.
- Step 2
Pat the cod fillets dry with a paper towel and place them in a baking dish large enough to hold them without crowding. Season all over with salt and a few grinds of pepper.
- Step 3
In a small bowl, combine the olive oil, parsley, scallions and garlic. Zest the lemon over the bowl (1 to 2 teaspoons) and mix well with a fork.
- Step 4
Brush the herb mixture all over the fillets, turning to coat on both sides. Squeeze half the zested lemon over the dish, then cut the remaining lemon half into wedges.
- Step 5
Bake until the fish is cooked through and flakes easily with a fork, 14 to 18 minutes, depending on the size and thickness of the fillets. Spoon the juices over the fish and serve hot, with the lemon wedges alongside.
Private Notes
Comments
I’ve been baking cod for decades and thought this might be a nice change. Not so much. I live in NE in a fishing community with access to fresh fish daily. Back to my recipe and my mother’s- white wine if I have some open, lemon juice lots of black pepper lemon zest and breadcrumbs mixed with freshly grated Parmesan cheese and olive oil to hold it together. Bake at 350 till fish flakes. Perfect every time.
Pretty bland recipe. Remember the 1960’s when Ritz crackers were crumbled with melted butter, added to the cod? I always added chopped chives and parsley to the mix with hefty squeezes of fresh lemon juice. White wine helped as well.
Very good, used a tiny shallot instead of green onions and added three times the suggested amount of fresh dill. High quality fresh local black cod made a big difference.
Heads up, this is probably the smelliest fish of all. Your house will smell like codfish for a while.
I’ve made this twice: very good both times. The first time, though, I used parsley as directed. Maybe I had super pungent parsley, but it was a hint bitter. This time I substituted fresh basil for the parsley and it was great. It paired with the dill better than I would have thought, and didn’t overwhelm the cod. A great, simple recipe!
fantastic first course dish. I pour the remaining sauce from the pan over cauliflower rice or couscous. It was excellent!