This Baked Cod Recipe comes together so easily, you won’t want to reserve this just for fancy weekend dinners!
When was the last time you made a chill weeknight dinner that instantly transported you to the beaches of the Mediterranean? If it’s been a while, I strongly suggest you keep reading. This baked cod recipe is healthier and more packed with flavor than a meal this quick and easy has any right to be.
And it won’t take you all night to throw together, like so many other elegant recipes that require a ton of effort, ingredients, and time. Fish takes only a few minutes to cook, so it’s a great option when you’re looking to get a protein on the table quickly. How’s that for fast food? Plus, cod is a popular fish and shouldn’t pose any problem tracking it down in the grocery store or fish market, so the maintenance of this dish just got even lower!
I’ve also added cherry tomatoes for a slight sweetness, aromatic thyme leaves for some depth, and lemon wedges (to squeeze over) for a touch of acidity. The sliced garlic makes the dish all the more savory, perfect for serving atop some fluffy rice or alongside a fresh salad.
Is This Baked Cod Recipe Healthy?
It sure is! Cod is low in calories and has very little fat. What it does have is high-quality protein (i.e., lean muscle fuel). It also brings with it a plethora of essential nutrients like B vitamins, selenium, and omega-3 fatty acids. There are even more heart-healthy fats in the olive oil, and the cherry tomatoes are packed with vitamin C and lycopene.
This recipe is also gluten-free, dairy-free, keto-friendly, and Paleo, so your body will be as happy with this dinner as your taste buds are.
Variations On Baked Cod
The great thing about this recipe is that it leaves plenty of room for creativity. For example, you could add some basil, capers, and olives to your fish for some Italian flair. Or, add some Asian flavor to your cod: Replace the thyme with cilantro, replace the lemon juice drizzle with soy sauce, and replace the olive oil with sesame oil. Then add some ginger, green onions, and bell peppers to the mix.
How Do I Store Leftovers?
Chill your cooked cod completely, then stash it in an airtight container in the fridge. Enjoy within 3 days. I like to reheat my leftovers in an oven at 350°F for 5-10 minutes. You could also freeze your leftovers for up to 3 months. To reheat, thaw in the fridge or microwave, then reheat.
Serving Suggestions
This easy baked cod looks fabulous next to anything from roast veggies (Roasted Radishes, anyone?) to a fresh green salad, an Orzo Salad, a Healthy Crunchy Quinoa Salad (With Pistachios), or a rice dish, like this One-Pot Rice Casserole With Pumpkin. Some hearty roasted potatoes or a slice of warm, crusty bread would also be delish. Try this recipe for Roasted Potatoes And Asparagus alongside a homemade Potato Roll for a filling meal.
Ingredients
- 2 fresh cod fish fillets
- 2 garlic cloves sliced
- pinch salt and black pepper
- pinch cayenne pepper
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon thyme leaves
- 1 handful cherry tomatoes
- Lemon wedge for garnish
Instructions
- Preheat your oven to 375°F. Prepare a baking tray with parchment paper and arrange the cod fillets on it. Place the garlic slices on the fillets and season with salt, pepper, and a pinch of cayenne pepper. Drizzle the olive oil on the fish, combine with the thyme leaves, and marinate for 10 minutes.
- Bake the cod together with the cherry tomatoes in the oven for 10 minutes.
- Place the cod fish fillets on plates and garnish with thyme leaves and lemon wedges. Serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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