Baked Cod

By Lidey Heuck

Published Jan. 29, 2025

Baked Cod
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5(533)
Comments
Read comments

This is a very simple method for baking cod, with an ingredient list both short and mighty. Minced herbs, garlic and scallions give the mild, flaky fish lots of flavor -— but you can feel free to substitute whatever fresh or dried herbs you happen to have on hand, since cod takes well to a range of herbs and flavors. As the fish bakes, the lemon juice mixes with the olive oil and seasonings, resulting in a bright and savory sauce. Spoon it over the hot fish and serve directly from the baking dish, with roasted potatoes and a green salad on the side.

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Ingredients

Yield:4 servings
  • 4(4- to 6-ounce) skinless cod fillets
  • Salt and black pepper
  • 3tablespoons extra-virgin olive oil
  • 1tablespoon minced fresh parsley or dill (or 1½ teaspoons dried) 
  • 1tablespoon minced scallions or chives 
  • 1medium garlic clove, minced, or ½ teaspoon garlic powder
  • 1small lemon
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

214 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 26 grams protein; 398 milligrams sodium

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

  1. Step 1

    Heat the oven to 400 degrees.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Ratings

5 out of 5
533 user ratings
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Comments

Name Linda Criss

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.

Cindy

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.

CMK

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.

harbor diner

Really needed more flavor per other comments. I did add butter and breadcrumbs - should have also included parm. Meant to add chili flakes to the sauce and that would have helped a lot.

Friendly Jen

I didn't think this was bland at all. I found it delicious! Made it as directed, with a splash of wine as a few suggested (I'm not sure it needed it). The key is generous cracks of pepper on this fish, and finish with a squeeze of lemon. Served it with rice pilaf and asparagus (cooked the asparagus together with the fish—came out perfect).

Mark

Took about 10 minutes longer to cook. Great recipe and delicious outcome

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