Baked Cod
Published January 28, 2025
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 (4- to 6-ounce) skinless cod fillets
Salt and black pepper
3 tablespoons extra-virgin olive oil
1 tablespoon minced fresh parsley or dill (or 1 ½ teaspoons dried)
1 tablespoon minced scallions or chives
1 medium garlic clove, minced, or ½ teaspoon garlic powder
1 small lemon
Nutritional analysis per serving (4 servings)
2 grams carbs; 61 milligrams cholesterol; 214 calories; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 1 gram fiber; 398 milligrams sodium; 26 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 400 degrees.
- Step 2
Pat the cod fillets dry with a paper towel and place them in a baking dish large enough to hold them without crowding. Season all over with salt and a few grinds of pepper.
- Step 3
In a small bowl, combine the olive oil, parsley, scallions and garlic. Zest the lemon over the bowl (1 to 2 teaspoons) and mix well with a fork.
- Step 4
Brush the herb mixture all over the fillets, turning to coat on both sides. Squeeze half the zested lemon over the dish, then cut the remaining lemon half into wedges.
- Step 5
Bake until the fish is cooked through and flakes easily with a fork, 14 to 18 minutes, depending on the size and thickness of the fillets. Spoon the juices over the fish and serve hot, with the lemon wedges alongside.
Private Notes
Comments
I’ve been baking cod for decades and thought this might be a nice change. Not so much. I live in NE in a fishing community with access to fresh fish daily. Back to my recipe and my mother’s- white wine if I have some open, lemon juice lots of black pepper lemon zest and breadcrumbs mixed with freshly grated Parmesan cheese and olive oil to hold it together. Bake at 350 till fish flakes. Perfect every time.
Pretty bland recipe. Remember the 1960’s when Ritz crackers were crumbled with melted butter, added to the cod? I always added chopped chives and parsley to the mix with hefty squeezes of fresh lemon juice. White wine helped as well.
Very good, used a tiny shallot instead of green onions and added three times the suggested amount of fresh dill. High quality fresh local black cod made a big difference.
This was a perfect simple dish full of herbs but let the fish shine through. I have lived i. New England since 1967. I have had many fish dishes which I love and others not so much . The New England baked fish dishes with ritz cracker crumbs are an abomination. Heavy , greasy and obliterate the fish. There is so much better we can do, while Almost no Cod is caught of the North American coast anymore , this dish glorifies the clean taste of cod with a simple herb and lemon sauce. Awesome
I love the texture of cod but it can be bland. I like to dust it with Emeril’s creole rub and top with his lemon sauce.
I don’t understand why this recipe had a five star rating. I made it kind of based on that, but when you read the comments, they are not very enthusiastic and I found it fairly dull.