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
- 24 oz Atlantic codfish 6 fillets
- 1/2 tsp salt divided
- 1/4 tsp ground black pepper
- 3/4 tsp garlic minced, divided
- 1/3 cup flour
- 1/2 tsp paprika
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 2 1/4 tbsp olive oil divided
- 6 oz asparagus
- 4 oz cherry tomatoes
- 2 1/4 tbsp parmesan cheese
- 8 oz baby potatoes chopped in small chunks
- 2 tbsp unsalted butter
- 1 tbsp shallot
- 1/4 cup unsalted chicken broth
- 1/4 cup water
- 2 tbsp lemon juice
- 6 lemon slices
- 1 tsp parsley for garnish
- Marinate the codfish fillets with 1/4 teaspoon of kosher salt, ground black pepper, and 1/2 teaspoon of minced garlic. Let the codfish sit in 10 minutes.
- While waiting for the codfish to absorb the marinade, make the coat for codfish by whisking together flour, paprika, coriander powder, cumin powder, and parmesan cheese.
- Coat the fish evenly with the above mixture. This takes you 4 minutes. When finished, set the remaining coat aside for later use.
- Heat butter and 1 tbsp olive oil in a pan, turn on high heat. Wait for 2 minutes until the butter completely melts.
- Turn the heat down to medium, add all the coated codfish in. Sear each side of the fillets for 2.5 minutes (this translates to 5 minutes for both sides). Remove the fish from heat when done.
- In the meantime, preheat the oven to 400°F.
- On the same pan, stir fry the chopped baby potatoes on medium heat. This takes you 3 minutes.
- Transfer the seared fish and stir-fried potato onto a baking tray. Place a lemon slice on top of each fillet. Put them to bake for 10 minutes.
- Add the asparagus to the baking tray together with fish and potato, brush about 1/2 teaspoon of olive oil onto it. Bake for 5 minutes.
- Continue to add the cherry tomatoes to the baking tray, also brush about 1/4 teaspoon of olive oil onto them. Bake for 5 more minutes.
- While waiting for the cherry tomatoes to bake, make the sauce: Add 1 tablespoon of olive oil, shallot, and 1/4 teaspoon of minced garlic in a pan, stir for a minute.
- Add successively to the pan: the remaining coat (from step 3 of Prep), chicken broth, water, 1/4 teaspoon of kosher salt, and lemon juice. Stir frequently for 2 minutes so the mixture slightly caramelizes. Sprinkle some parsley.
- Remove the baking tray from the oven, drizzle the sauce all over the fish.
- Sprinkle some parsley onto the codfish. Serve immediately.