Baked Cod Fish Fillet (Printable Version)

Tender cod fillets baked with lemon, garlic, and herbs for a light, flavorful entree.

# What You Need:

→ Fish

01 - 4 skinless, boneless cod fillets (5 oz each)

→ Marinade & Seasonings

02 - 2 tbsp olive oil
03 - 1 tbsp fresh lemon juice
04 - 2 garlic cloves, minced
05 - 1 tsp sea salt
06 - ½ tsp black pepper
07 - ½ tsp paprika
08 - 1 tsp dried parsley or 1 tbsp fresh, chopped

→ Garnish

09 - 1 lemon, sliced
10 - Fresh parsley, chopped (optional)

# Directions:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Combine olive oil, lemon juice, minced garlic, sea salt, black pepper, paprika, and parsley in a small bowl.
03 - Pat the cod fillets dry with paper towels and place them evenly on the prepared baking sheet.
04 - Brush the marinade liberally on both sides of each fillet to ensure even seasoning.
05 - Place lemon slices evenly atop each fillet for added aroma and flavor during baking.
06 - Bake for 15 to 18 minutes until the fish turns opaque and flakes easily when tested with a fork.
07 - Remove from oven, garnish with fresh parsley if desired, and serve immediately.

# Expert Tips:

01 -
  • It's ready in under 30 minutes, which means weeknight dinner doesn't have to be stressful.
  • The fish stays impossibly tender and doesn't dry out, even if you're a few minutes late pulling it from the oven.
  • Your kitchen smells incredible without any of the mess that comes with pan-searing.
02 -
  • All cod is not created equal: thinner fillets cook faster and drier, so buy fillets that are at least 1 inch thick if you want that melt-in-your-mouth texture.
  • The moment you see the fish turn opaque is the moment you should pull it out; five minutes longer and you've crossed from tender to rubbery with no way back.
  • Pat the fish dry before seasoning—I learned this the hard way when a wet fillet released so much liquid it steamed instead of baked.
03 -
  • If your fillets are much thinner than expected, reduce cooking time to 12–14 minutes and check early; thickness matters more than weight.
  • A splash of dry white wine in the bottom of the pan (under the parchment) creates a light steam that keeps the fish impossibly moist.

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