Description
This simple and flavorful baked cod recipe features tender cod fillets roasted with fresh lemon, garlic, thyme, and cherry tomatoes. The fish is seasoned with kosher salt and black pepper, baked until flaky, then garnished with fresh parsley and served with lemon wedges. It’s a light, healthy, and easy-to-prepare meal perfect for a weeknight dinner.
Ingredients
Fish and Seasoning
- 4 cod fillets, about 1" thick
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Vegetables and Herbs
- 1 lemon, sliced, plus wedges for serving
- 2 garlic cloves, smashed, unpeeled
- 2 thyme sprigs
- 1 cup cherry tomatoes
- 2 tbsp finely chopped fresh parsley
Other Ingredients
- 1/4 cup extra-virgin olive oil
- 1/4 tsp crushed red pepper flakes
Instructions
- Preheat Oven: Arrange a rack in the center of the oven and preheat to 400°F (200°C) to ensure even baking temperature.
- Prepare Cod: Pat the cod fillets dry thoroughly with paper towels to help them brown and adhere seasoning better. Season all sides evenly with kosher salt and freshly ground black pepper.
- Assemble Baking Dish: In a 13" x 9" baking dish, combine the lemon slices, smashed garlic cloves (left unpeeled), thyme sprigs, cherry tomatoes, extra-virgin olive oil, and crushed red pepper flakes. Toss gently to coat everything evenly, then spread in an even layer to create a flavorful base.
- Add Cod and Bake: Nestle the seasoned cod fillets into the baking dish among the vegetables and aromatics. Bake in the preheated oven for 25 to 30 minutes, depending on thickness, until the fish turns opaque, flakes easily with a fork, or reaches an internal temperature of 145°F (63°C).
- Garnish and Serve: Remove from oven and sprinkle with finely chopped fresh parsley. Serve hot with lemon wedges on the side, spooning the flavorful pan sauce over the fish for added moisture and zest.
Notes
- Patting the fish dry is key to avoid soggy texture and helps the seasoning stick well.
- Baking time depends on fillet thickness; adjust accordingly to avoid overcooking.
- The garlic cloves are left unpeeled to mellow their flavor and prevent burning.
- For a spicier dish, increase the crushed red pepper flakes slightly.
- This recipe pairs well with steamed vegetables, rice, or crusty bread to soak up the pan sauce.
