Baked Cod
Ingredients
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- 1 1/2 pounds cod fillets – patted dry
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper – freshly ground
- 3 tablespoons unsalted butter – melted
- 1 tablespoon olive oil
- 3 cloves garlic – minced
- 1 teaspoon lemon zest – finely grated
- 2 tablespoons lemon juice – freshly squeezed
- 1/4 cup dry white wine
- 1/2 teaspoon 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.
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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.