Baked Cod
Ingredients
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- 1 1/2 pounds cod fillets – patted dry
- 1 teaspoons kosher salt
- 1/2 teaspoons black pepper – freshly ground
- 3 tablespoons unsalted butter – melted
- 1 tablespoons olive oil
- 3 cloves garlic – minced
- 1 teaspoons lemon zest – finely grated
- 2 tablespoons lemon juice – freshly squeezed
- 1/4 cup dry white wine
- 1/2 teaspoons paprika
- 2 tablespoons fresh parsley – chopped
Instructions
1. Heat the oven to 400°F. Pat the cod fillets dry and arrange them in a lightly oiled 9x13-inch baking dish; season evenly with the kosher salt and black pepper.
2. In a small bowl, whisk together the melted unsalted butter, olive oil, minced garlic, lemon zest, lemon juice, dry white wine, paprika, and chopped fresh parsley until emulsified.
3. Pour the mixture over the seasoned cod, coating the fillets evenly.
4. Bake until the cod is opaque, flakes easily with a fork, and registers 135°F at the thickest part, 12–15 minutes depending on thickness.
5. Spoon the pan juices over the fillets and rest 2 minutes before serving.
Baked cod is a simple, bright, and comforting seafood preparation that highlights the fish’s naturally mild, sweet flavor and tender, flaky texture. A buttery lemon-garlic pan sauce keeps the fillets juicy in the oven and creates spoonable juices for serving. The result is clean and fresh-tasting, with a hint of warmth from paprika and herbal lift from parsley, making it broadly appealing and weeknight-friendly.
Cod has long been a staple of North Atlantic kitchens, from New England to Northern Europe, thanks to its abundance, versatility, and gentle taste. Oven-baking emerged as a practical, reliable method in fish houses and home kitchens alike, producing consistent results without heavy searing or frying. Today, baked cod remains a mainstay in coastal and inland regions, often served with potatoes or greens, and valued for its straightforward technique and approachable flavors.