Ingredients
Equipment
Method
Instructions
- If the cod is frozen, thaw it in the refrigerator overnight. For a faster method, keep the fish in its sealed packaging and submerge it in a bowl of cold water until thawed (change the water as needed).
- When the fish is thawed and you're ready to bake, preheat the oven to 400°F (200°C). Line a baking dish with parchment paper.
- In a small bowl, combine 1 tablespoon extra virgin olive oil, 1 tablespoon Dijon mustard, 1 teaspoon lemon zest, ½ tablespoon lemon juice, 2 large garlic cloves (finely minced), 1 teaspoon paprika, and 1 teaspoon kosher salt. Stir until evenly mixed.
- Pat the cod filets dry with paper towels.
- Brush the olive oil–Dijon mixture evenly over both sides of each of the 4 cod filets (about 1" thick).
- Place the seasoned fillets on the prepared baking dish. If using butter, place ½ tablespoon unsalted butter on top of each fillet (total 2 tablespoons).
- Bake on the center oven rack until the cod reaches an internal temperature of 145°F (63°C) in the thickest part or until the fish is opaque and flakes easily with a fork, about 10–12 minutes.
- Remove the cod from the oven and serve immediately with lemon wedges and chopped parsley.
Notes
Notes
Cod
: Use fresh or frozen Atlantic or Pacific cod loin fillets for this recipe. Atlantic cod is thinner, a bit sweeter in taste, and will flake apart easily once baked, while Pacific cod is milder and firmer.
Cooking Time:
Pacific cod fillets may be thicker than 1 inch, so be sure the center has reached 145℉ (63℃) and is opaque before serving. You may need to add 2-3 minutes to the cooking time depending on the thickness of the fish. If your fillets are thinner than 1 inch, be sure to begin checking on them after 6-7 minutes and only cook until they reach 145℉ (63℃) and the center is opaque.
Butter:
If you are dairy-free or looking to cut calories, simply omit the butter from the recipe.
Storage/Reheating
: Store leftover baked cod in an airtight container in the refrigerator for up to 3 days. To reheat without drying out, place the cod on a baking sheet, and heat for 15-20 minutes in a 275
℉
oven, until just warm to the touch. Squeeze fresh lemon juice over the fish once heated and serve.
Cod
: Use fresh or frozen Atlantic or Pacific cod loin fillets for this recipe. Atlantic cod is thinner, a bit sweeter in taste, and will flake apart easily once baked, while Pacific cod is milder and firmer.
Cooking Time:
Pacific cod fillets may be thicker than 1 inch, so be sure the center has reached 145℉ (63℃) and is opaque before serving. You may need to add 2-3 minutes to the cooking time depending on the thickness of the fish. If your fillets are thinner than 1 inch, be sure to begin checking on them after 6-7 minutes and only cook until they reach 145℉ (63℃) and the center is opaque.
Butter:
If you are dairy-free or looking to cut calories, simply omit the butter from the recipe.
Storage/Reheating
: Store leftover baked cod in an airtight container in the refrigerator for up to 3 days. To reheat without drying out, place the cod on a baking sheet, and heat for 15-20 minutes in a 275
℉
oven, until just warm to the touch. Squeeze fresh lemon juice over the fish once heated and serve.