Baked Cod Loin Fillets

I used to think fish was tricky until a neighbor brought over cod loins from the market and showed me how simple it could be. She brushed them with lemon and garlic, slid the tray into the oven, and twenty minutes later we had dinner. That evening changed everything for me.

I made this for my sister when she visited last spring, and she kept asking what the secret was. There was no secret, just good fish and a few pantry staples. Sometimes the simplest meals are the ones people remember most.

Ingredients

• Cod loin fillets: Look for thick, firm pieces that smell like the ocean, not fishy, and make sure they are completely thawed and patted dry before you start.
• Olive oil: This keeps the fish moist and helps the seasonings cling, so do not skip it even if you are trying to cut calories.
• Lemon juice: Freshly squeezed is best because it brightens the whole dish without overpowering the delicate flavor of the cod.
• Garlic cloves: Minced fine so it melts into the marinade and does not leave harsh bites, two cloves is just right.
• Sea salt and black pepper: These bring out the natural sweetness of the fish without masking it.
• Sweet paprika: Adds a gentle warmth and a beautiful golden color to the fillets as they bake.
• Dried thyme: A little earthiness that pairs perfectly with seafood, fresh works too if you have it.
• Fresh parsley: Chopped at the last minute for a pop of green and a hint of freshness on top.
• Lemon wedges: For squeezing over the finished fish, because that extra brightness makes every bite sing.

Instructions

Prep the oven and tray:

Heat your oven to 200 degrees Celsius and line a baking tray with parchment so cleanup is easy. If you prefer, a lightly greased dish works just as well.

Dry and arrange the fish:

Use paper towels to pat the cod loins completely dry, then lay them in a single layer on the tray. Moisture on the surface will steam the fish instead of letting it bake evenly.

Mix the marinade:

Whisk olive oil, lemon juice, garlic, salt, pepper, paprika, and thyme in a small bowl until everything is blended. The smell alone will make you hungry.

Coat the fillets:

Brush the marinade over each piece of cod, making sure every inch is covered. I like to use a pastry brush but a spoon works too.

Bake until flaky:

Slide the tray into the oven and bake for fifteen to eighteen minutes, until the fish is opaque and flakes with a fork. The internal temperature should hit 63 degrees Celsius if you want to check.

Garnish and serve:

Pull the tray out, scatter fresh parsley over the top, and set lemon wedges on the side. Serve it hot and watch it disappear.

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My dad is not a fish person, but he had two helpings of this and asked me to write down the recipe. Watching him enjoy something I made without any fuss or fancy technique felt better than any compliment.

What to Serve Alongside

I usually pair this with steamed green beans or roasted asparagus, and sometimes a bowl of buttery new potatoes. A crisp salad with vinaigrette keeps things light, or you can go heartier with garlic mashed potatoes if you are really hungry.

Swaps and Substitutions

Haddock and halibut both work beautifully if you cannot find cod, just adjust the timing slightly for thicker cuts. You can also swap dried thyme for fresh rosemary or dill, whatever you have in the fridge.

Storing and Reheating

Leftover cod keeps in the fridge for up to two days in an airtight container, and I like to flake it over a salad the next day. If you reheat it, do so gently in a low oven or microwave so it does not dry out.

• Add a sprinkle of capers or olives before baking for a briny kick.
• Try a pinch of red pepper flakes if you like a little heat with your fish.
• Serve it with a dollop of tzatziki or a drizzle of tahini sauce for something different.

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This recipe has become my go to whenever I need something quick, healthy, and satisfying. I hope it finds a place in your kitchen the way it has in mine.