Oven Baked Cod
Oven-baked cod is quick, flaky, and full of flavor! Ready in just 15 minutes, it pairs well with couscous or roasted potatoes and veggies for an easy dinner.
Servings: 4 servings
Equipment
Ingredients
- 4 (6-ounce) cod fillets
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 lemon half juice and half sliced
- 1 tablespoon chopped parsley for serving
Instructions
- Preheat the oven to 400°F.
- Pat the cod dry with paper towels and place in an 8x11 baking dish. Drizzle the olive oil over the cod, then with thyme, garlic powder, salt and pepper. Use your hands to rub the oil and seasoning into the cod.
- Tuck the lemon slices around the cod. Bake until the cod looks flaky, 12-15 minutes, depending on the thickness.
- Pour the reserved lemon juice on top and sprinkle with parsley before serving, if desired. Serve with your favorite sides.
Notes
Storage: Store any leftovers in an airtight container for up to 3 days.
Original Sheet Pan Recipe
4 8- ounce cod fillets
1 pint cherry tomatoes
12 ounces fresh green beans
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon dried thyme
½ teaspoon garlic powder
Fine couscous for serving
Chopped parsley for serving
Instructions
Preheat the oven 400°F. Line a baking sheet with parchment paper.
Pat the cod dry with paper towels and place in the middle of the sheet pan in a single layer. Add the cherry tomatoes on one side and the green beans on the other side. Season the cod and vegetables with salt and pepper to taste.
Drizzle the olive oil and lemon juice over the cod. Season with thyme and garlic powder. Use a brush or your hands to spread the marinade on the cod and brush any remaining marinade over the vegetables.
Place the pan in the oven and bake until the cod looks flaky and tomatoes begin to soften, about 12-15 minutes.
Serve the cod with the green beans and tomatoes over couscous or any other grains and spoon the juices from the baking dish over the cod.
1 pint cherry tomatoes
12 ounces fresh green beans
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon dried thyme
½ teaspoon garlic powder
Fine couscous for serving
Chopped parsley for serving
Instructions
Preheat the oven 400°F. Line a baking sheet with parchment paper.
Pat the cod dry with paper towels and place in the middle of the sheet pan in a single layer. Add the cherry tomatoes on one side and the green beans on the other side. Season the cod and vegetables with salt and pepper to taste.
Drizzle the olive oil and lemon juice over the cod. Season with thyme and garlic powder. Use a brush or your hands to spread the marinade on the cod and brush any remaining marinade over the vegetables.
Place the pan in the oven and bake until the cod looks flaky and tomatoes begin to soften, about 12-15 minutes.
Serve the cod with the green beans and tomatoes over couscous or any other grains and spoon the juices from the baking dish over the cod.
Nutrition
Serving: 1fillet | Calories: 212kcal | Carbohydrates: 3g | Protein: 31g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 73mg | Sodium: 384mg | Potassium: 755mg | Fiber: 1g | Sugar: 1g | Vitamin A: 169IU | Vitamin C: 17mg | Calcium: 42mg | Iron: 1mg
QR code
Scan code to view the full recipe on your phone.