Baked Cod with Lemon Herbs (Printable View)

Flaky cod fillets infused with lemon juice, garlic, and Mediterranean herbs, baked to tender perfection.

# Ingredient List:

01 - 4 cod fillets, skinless and boneless, about 5.3 oz (150 g) each

02 - 2 tablespoons olive oil

03 - 2 tablespoons fresh lemon juice (approximately 1 lemon)

04 - 2 garlic cloves, minced

05 - 1 teaspoon dried oregano

06 - 1 teaspoon dried thyme

07 - 1/2 teaspoon salt

08 - 1/4 teaspoon freshly ground black pepper

09 - 1 lemon, sliced

10 - 2 tablespoons fresh parsley, chopped

01 - Preheat the oven to 400°F (200°C). Line a baking dish with parchment paper or grease lightly.

02 - Pat the cod fillets dry with paper towels and place them evenly in the prepared baking dish.

03 - In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and black pepper.

04 - Brush or spoon the marinade evenly over the cod fillets to coat thoroughly.

05 - Arrange lemon slices on top of and around the cod fillets in the baking dish.

06 - Bake in the preheated oven for 15 to 18 minutes, or until the cod flakes easily with a fork and is opaque throughout.

07 - Remove from oven, sprinkle with fresh chopped parsley, and serve immediately.

01 -

It's the kind of dinner that tastes like you spent hours in the kitchen when you really only spent minutes, which is the best kind of kitchen magic.
The fish comes out impossibly tender and flaky every single time, with a delicate herbaceous flavor that makes you feel like you're dining somewhere special.
It's naturally gluten-free and low-carb, so you never have to apologize for what you're serving to anyone at your table.

02 -

Overcooking fish by even a couple of minutes transforms it from tender and flaky to dry and disappointing—this is the hardest lesson I learned, and now I keep a close eye on that timer and trust my fork.
The thickness of your fillets matters. If they're thicker than expected, they'll need a few extra minutes. If they're thin, they might be done a minute or two early. Feel the fish with your fork as you check it rather than relying on time alone.

03 -

Invest in a decent instant-read thermometer and use it if you're nervous—the fish is perfectly done at 63°C (145°F) internal temperature, and this takes all the guesswork out of the equation.
Use parchment paper for baking. It's not just about easy cleanup, though that's lovely. It creates a gentle steaming environment that keeps the fish impossibly moist while the flavors concentrate beautifully.