Baked Cod Loin Fillets (Printable)
Tender cod loin fillets oven-baked with lemon, garlic, and herbs for a flavorful main dish.
# What You Need:
→ Fish
01 - 4 skinless, boneless cod loin fillets (6 oz each)
→ Seasonings & Marinade
02 - 2 tablespoons olive oil
03 - 1 tablespoon freshly squeezed lemon juice
04 - 2 garlic cloves, minced
05 - 1 teaspoon sea salt
06 - ½ teaspoon black pepper
07 - 1 teaspoon sweet paprika
08 - 1 teaspoon dried thyme
→ Garnish
09 - 2 tablespoons fresh parsley, chopped
10 - 1 lemon, cut into wedges
# How to Make It:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper or lightly grease a baking dish.
02 - Pat cod fillets dry using paper towels and arrange them in a single layer on the prepared tray or dish.
03 - Combine olive oil, lemon juice, minced garlic, sea salt, black pepper, sweet paprika, and dried thyme in a small bowl, whisking until blended.
04 - Brush the marinade evenly over the cod fillets ensuring full coverage.
05 - Bake for 15 to 18 minutes or until the cod is opaque and flakes easily with a fork; internal temperature should reach 145°F.
06 - Remove from oven, sprinkle with fresh chopped parsley, and serve with lemon wedges.
# Expert Suggestions:
01 -
- The whole thing takes less than half an hour from start to finish, even on your busiest nights.
- Cod stays tender and flaky without any fuss, no flipping or constant watching required.
- It feels elegant enough for guests but easy enough for a Tuesday.
02 -
- Do not overbake the cod or it will turn dry and rubbery, so check it at fifteen minutes if your fillets are on the thinner side.
- Patting the fish dry before seasoning is the difference between a golden finish and a steamed, pale fillet.
03 -
- Let the cod sit at room temperature for ten minutes before baking so it cooks more evenly.
- If your fillets are uneven in thickness, tuck the thinner tails under so everything finishes at the same time.