You know those nights when you’re staring into the fridge wondering what to make for dinner? That’s when my baked cod recipe saves the day! This simple, flaky fish dish has been my go-to weeknight meal for years – ever since my neighbor Sarah taught me her foolproof method. What I love most is how baked cod transforms basic ingredients into something special with minimal effort. The lemon-garlic marinade takes just minutes to whip up, and before you know it, you’ve got a healthy, restaurant-quality meal on the table. Trust me, once you try this method, you’ll keep coming back to it like I do!
Why You’ll Love This Baked Cod Recipe
This baked cod recipe has been my weeknight lifesaver more times than I can count! Here’s why it’s become my family’s favorite:
- Quick as a wink: From fridge to table in under 30 minutes – perfect for those “I’m starving now” moments
- Healthy without tasting like it: Packed with lean protein and heart-healthy fats, but the garlic-lemon marinade makes it taste indulgent
- Foolproof cooking: Even if you’ve never cooked fish before, the simple bake-and-brush method guarantees perfect flakiness every time
- Endlessly adaptable: I’ve swapped paprika for chili powder when I wanted spice, or used fresh dill instead of parsley – it always works!
Seriously, this baked cod is the kind of recipe that makes you feel like a kitchen rock star with minimal effort. That’s my kind of cooking!
Ingredients for Baked Cod
Here’s everything you’ll need to make my favorite baked cod – I like to lay all my ingredients out before starting because, let’s be honest, I’ve been known to forget the parsley more times than I’d care to admit! Pro tip: Use fresh lemon juice if you can – it really makes a difference in brightening up the flavors.
- For the fish:
- 4 cod fillets (about 6 oz each) – look for nice thick pieces that are all similar in size so they cook evenly
- For the marinade:
- 2 tbsp olive oil (I use extra virgin because I love its flavor, but regular works fine too)
- 1 tsp salt (I’m partial to kosher salt for its clean taste)
- ½ tsp black pepper (freshly ground makes all the difference!)
- 1 tsp garlic powder (trust me, the powder works better than fresh garlic here – it doesn’t burn)
- 1 tsp paprika (smoked paprika adds amazing depth if you have it)
- 1 tbsp lemon juice (like I said, fresh is best! About half a lemon usually does it)
- For garnish:
- 2 tbsp fresh parsley, chopped (you can substitute with dill if you prefer its lighter flavor)
That’s it – just 8 simple ingredients for fish that tastes anything but basic! The beauty of this recipe is that you probably already have most of these in your pantry. I sometimes throw in a pinch of red pepper flakes when I’m feeling adventurous – it adds a nice little kick without overpowering the delicate cod.
How to Make Baked Cod
Okay, let me walk you through my foolproof method for perfect baked cod – it’s easier than you think! I’ve made this dozens of times (sometimes half-asleep on busy weeknights), and these simple steps never fail me. Just follow along, and you’ll have flaky, flavorful fish in no time.
First things first – preheat that oven to 400°F (200°C). While it’s heating up, grab your baking dish and give it a quick grease. I use olive oil spray because I’m lazy, but butter works great too if you want extra richness. Now pat those cod fillets dry with paper towels – this step is crucial! Wet fish equals steamed fish, and we want that beautiful baked texture.
Next comes the magic marinade. In a small bowl, whisk together the olive oil, salt, pepper, garlic powder, paprika, and lemon juice. I like to use a fork to really emulsify everything – you’ll see it turn into this gorgeous golden-orange mixture that smells absolutely heavenly. Now brush this goodness all over your cod fillets, making sure to coat both sides evenly. Don’t be shy with it!
Pop those beauties in the oven for 12-15 minutes. The exact time depends on your oven and how thick your fillets are – mine usually take about 13 minutes. You’ll know it’s done when the fish flakes easily with a fork but still looks juicy. Overcooked cod is sad cod, so keep an eye on it!
When it’s ready, sprinkle generously with fresh parsley. If you’re feeling fancy, add some lemon wedges on the side for squeezing. That’s it! You’ve just made restaurant-quality baked cod in less time than it takes to order takeout. Want something extra crispy? Try my friend’s panko-crusted cod next time – it’s another family favorite!
Pro tip: Let the fish rest for 2-3 minutes after baking. This allows the juices to redistribute so every bite is moist and flavorful. Now dig in and enjoy your masterpiece!
Tips for Perfect Baked Cod
After making this baked cod recipe more times than I can count, I’ve picked up some tricks that guarantee perfect results every time. These little touches make all the difference between good fish and “wow, did I really make this?” fish!
Dry those fillets thoroughly: I can’t stress this enough – moisture is the enemy of beautifully baked cod! Take an extra minute to pat each fillet dry with paper towels before seasoning. This helps the marinade stick better and prevents steaming.
Watch your oven like a hawk: Cod cooks fast, and those last few minutes make all the difference. Start checking at 10 minutes – the fish should just begin to flake but still look moist in the center. Remember, it’ll keep cooking a bit after you take it out!
Season with abandon: Fish needs more seasoning than you think! I always do a little taste test of my marinade before brushing it on – it should taste slightly too salty on its own. The flavors mellow out beautifully on the cod.
Room temp fish = even cooking: I let my cod sit out for 10-15 minutes before baking. Cold fish straight from the fridge can cook unevenly, leaving you with overcooked edges and a raw center. Nobody wants that!
Serving Suggestions for Baked Cod
Oh, let me tell you how I love to serve this baked cod – it’s all about creating that perfect plate! My absolute favorite pairing is roasted Brussels sprouts – their crispy edges and caramelized sweetness balance the delicate fish beautifully. Try my friend’s balsamic-glazed Brussels sprouts for a flavor explosion!
For lighter meals, I’ll often do a simple arugula salad with lemon vinaigrette – the peppery greens cut through the richness perfectly. And don’t forget lemon wedges! A quick squeeze right before eating brightens everything up. Sometimes I’ll add roasted baby potatoes when I want something heartier – their creamy centers are heavenly with the flaky cod.
Storage and Reheating Instructions
Okay, confession time – I rarely have leftovers with this baked cod because my family devours it! But when we do, here’s how I handle them. First, let the fish cool completely (about 20 minutes), then transfer to an airtight container. It’ll keep in the fridge for 2 days max – fish just doesn’t last longer than that!
When reheating, go low and slow! I pop leftovers in a 300°F oven for about 10 minutes, covered with foil to prevent drying out. The microwave works in a pinch (30-second bursts at 50% power), but the texture won’t be quite as perfect. Pro tip: Sprinkle a few drops of water over the fish before reheating – it helps keep it moist!
Nutritional Information
Just a quick heads up – these nutritional estimates are based on standard ingredients, but your results may vary depending on brands and exact measurements. Fish sizes differ, olive oil amounts can vary, and let’s be real – who actually measures that last sprinkle of parsley perfectly? Consider this your friendly reminder that cooking is an art, not a science!
Frequently Asked Questions
Can I use frozen cod for this recipe?
Absolutely! I use frozen cod all the time when fresh isn’t available. Just thaw it overnight in the fridge or under cold running water. Make sure to pat it extra dry though – frozen fish tends to release more moisture. The texture might be slightly different, but it’ll still taste delicious with our garlic-lemon marinade.
How do I know when the baked cod is done cooking?
Here’s my foolproof test: Gently poke the thickest part with a fork. When it’s ready, the fish will flake easily but still look moist in the center. The flesh should turn opaque white – no translucent bits! If you’ve got an instant-read thermometer, aim for 145°F. Remember, it keeps cooking after you take it out, so when in doubt, pull it a minute early!
Can I make this baked cod ahead of time?
You can prep the marinade in advance and keep it in the fridge for up to 24 hours, but I don’t recommend marinating the fish ahead – the lemon juice can start “cooking” it. What I do instead is prepare everything, then pop it in the oven right before dinner. That fresh-from-the-oven flakiness is worth the wait!
What’s the best substitute if I can’t find cod?
Haddock or halibut work beautifully – they have similar mild flavors and firm textures. In a pinch, I’ve even used thick tilapia fillets (just check them a few minutes early as they’re thinner). The key is using a lean, flaky white fish that won’t overpower our simple seasoning blend.
Why does my baked cod sometimes come out tough?
Oh honey, that usually means it’s overcooked (trust me, I’ve been there!). Fish goes from perfect to rubbery in just minutes. My biggest lesson? Set a timer and resist the urge to “check just one more time.” Also, make sure your oven temp is accurate – an oven thermometer is a game-changer for delicate proteins like cod.
Baked Cod
Ingredients
Equipment
Method
- Preheat the oven to 400°F (200°C). Lightly grease a baking dish.
- Pat the cod fillets dry with paper towels and place them in the baking dish.
- In a small bowl, mix olive oil, salt, pepper, garlic powder, paprika, and lemon juice.
- Brush the mixture evenly over the cod fillets.
- Bake for 12-15 minutes, or until the fish flakes easily with a fork.
- Sprinkle with fresh parsley before serving.