Oven Baked Cod Recipe
Easy oven baked cod with olive oil, lemon, thyme, garlic powder, salt, and pepper. Serve it with rice and spoon the pan juices over the top!
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 juiced 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 sprinkle on the 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 to 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.
Video
Notes
My Top Tip: Dry the fillets very well and blot both sides before you add the oil. This is especially important if you use frozen fish, because it can release a lot of water when it thaws.
Storage: Store any leftovers in an airtight container for up to 3 days. Reheat, covered, in the oven at 275ºF with a spoonful of water until the center reaches 165ºF.
Freezing: Let the cod cool completely, then seal it in an airtight container and freeze for up to 3 months. Thaw in the fridge overnight before reheating. The cod may be a little drier after reheating.
This recipe has been updated, but if you like the original version, you can still find it here:
Ingredients
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 to 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 the tomatoes begin to soften, about 12 to 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 to 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 the tomatoes begin to soften, about 12 to 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
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