Bringing you a dish that deserves clamour at the table – that’s what this baked cod recipe is for. It’s meaty, lemony, buttery, moist tender. It’s hassle-free and sets the stage for every beautiful, delicate feast.
Something to enrich your diet
Cue in to cod, it isn’t hard to figure out how the fish is such an amazing source of protein and healthy fat. Not only is it quite lean and mild in flavor, cod is also rich in vitamin B6 and B12.
If you wish to pursue a healthier eating habit, cod is definitely a choice to weigh over red meat or processed meat. It is for the aim of lowering risks of cardiovascular diseases (which are the main reasons for heart strokes), but at the same time not beating the joy out of eating.
What is the best way to bake cod?
Unlike bold-tasting fishes like salmon or tuna, cod and other white fishes are pretty low in fat and lean in flavor. Thus, they are more likely to dry out even when overcooked just a little bit. So, a simple deal: a baked cod meal is considered perfect as long as it’s juicy and succulent.
But how is that done?
Here’s the low-down to the crux:
- Do not, ever, overbake the codfish: Your fish could be ready in 10 minutes, 15 minutes, 20 minutes. There is no precise number, and all I can provide is just an estimated period.
This is all due to the thickness difference in the cod fillets. Codfish should be cooked to just done, at which it’s flaky and tender enough so you can even see it’s a bit sappy with juices in between. The only way to learn this is to check the cod frequently while it’s still cooking. Let’s use a fork/anything to scrap the meat out a little bit and watch it for yourself.
- Keep the codfish enclosed in its juice as much as possible: After you’ve done baking, let your fish sit still for a couple more minutes when it’s still wrapped in a foil packet. The cod should be kept warm before being exposed to room temperature, so it holds in as much liquid as possible. It’d be even better to wrap each fillet with a separate foil. But if you’re pressed for time, only one foil sheet will be enough for the whole batch.
What goes with cod fillets?
Pretty much a tad of lemon juice, pinches of salt, sugar, pepper and paprika, then a handful of cherry tomatoes and finally – melted butter to finish everything off. It’s glorious, I must say.
In the end, the codfish will be swaddled in a buttery sauce with an invigorating kick from both lemon and tomato. And surprisingly, there’ll be absolutely no fishy-tasting at all! Super versatile to satiate any table companion – even the pickiest.
Baked Cod Recipe
- 20 oz Atlantic codfish 8 fillets
- 1/2 tsp salt divided
- 1/4 tsp ground black pepper
- 1 tsp garlic powder divided
- 1/3 cup all-purpose flour
- 1/2 tsp paprika
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1 oz parmesan cheese shredded, divided
- 2 tbsp olive oil divided
- 8 oz asparagus
- 4 oz baby carrots
- 12 oz baby potatoes chopped in small chunks
- 3 tbsp unsalted butter divided
- 1 tbsp shallot
- 1/4 cup unsalted chicken broth
- 1/2 cup homemade tomato sauce
- 1/2 tbsp lemon juice
- 1 tsp parsley for garnish
- Marinate the codfish fillets with 1/4 teaspoon of salt, ground black pepper, and 1/2 teaspoon of garlic powder. Let the codfish sit in 10 minutes.
- While waiting for the fish to absorb the marinade, make the coating for codfish by whisking together flour, paprika, coriander powder, cumin powder, and 1/2 ounces of parmesan cheese.
- Coat the fish evenly with the above mixture. Set aside.
- Spread baby potatoes, baby carrots, and asparagus on a baking tray, drizzle 1 tablespoon of olive oil over them and toss together. Remove the asparagus and set aside, save for later.
- Preheat the oven to 400°F.
- Put the baby potatoes and baby carrots to bake at 400°F for 20 minutes.
- In the meantime, sear the coated codfish. On a cast-iron pan, heat olive oil over high heat. Add the codfish in. Turn the heat down to medium after 2 minutes.
- Add 1 tablespoon of butter in the pan, let it melt and blend with the codfish.
- Sear the first side of the codfish for 4 minutes. Flip and continue with the second for 3 minutes. Remove from heat.
- Transfer the seared fish and asparagus onto the baking tray together with baby potatoes and baby carrots. Bake for 10 minutes at 400°F.
- In the meantime, make the sauce. On the same pan used for the codfish, turn on high heat and add successively to the pan: shallot, 1 tablespoon of butter, 1/2 teaspoon of garlic powder, chicken broth, and tomato sauce. Whisk together and turn the heat off.
- Continue to add chicken broth, lemon juice, and 1/4 teaspoon of salt to the pan. Whisk again to combine. Transfer to a small bowl. Set aside.
- Transfer the baked codfish onto a clean plate, drizzle the sauce all over. Sprinkle 1/2 ounces of parmesan cheese and parsley on top.
- Serve and enjoy.