Cooking Cod In The Oven

If you're someone who's afraid of cooking seafood at home, cod is the fish for you. It's basically impossible to mess up: It cooks quickly, is hard to overcook (unless you really forget about it), and is easy to flavour however you want. This recipe is a no brainer and will give you sweet, fall apart tender cod on your table in no time. Here are a few simple tips for cooking with cod:

Fresh vs Frozen

What's great about cooking with seafood is that, although it is ideal to find it fresh, it truly can be just as good frozen (in fact thats how most of the top sushi restaurants receive there fish and its usually how it is brought to your super market). To thaw frozen cod thoroughly and safely, place it in the fridge and let thaw gradually over night. If you're in a pinch you can thaw it in the sink by running cool,not warm or hot, water over the fish until totally thawed.

What Flavours Go With Cod?

The best thing about cod is that it is a bit of a blank slate and can be seasoned/flavoured however you want. In this dish we pair it with tomatoes and fresh thyme, but it could just as well with smashed olives and oregano. Looking to mix it up even further? Swap in quick-roasting vegetables like zucchini or pearl onions for the tomatoes, or switch up the flavours and replace the sliced lemon with other citrus.

How Do I Store Leftovers?

Cooked cod can be stored in an airtight container in the fridge for 3 to 4 days or in the freezer for up to a month. We do recommend reheating it in a low oven but microwaving will also work!

What Should I Serve With It?

We love it served simply with some roasted potatoes and a side salad. Or break out some tortilla wraps and cabbage slaw for delicious fish tacos (this is especially good for any leftovers)!

Editor's Note: The introduction to this recipe was updated on 17 September, 2021 to include more information about the dish.

Cal/Serv: 320

Makes: 4 servings

Prep Time: 0 hours 5 mins

Total Time: 0 hours 20 mins

cod fillets, about 2.5cm thick

Flaky sea salt

Freshly ground black pepper

4 tbsp.

extra-virgin olive oil, plus more for baking dish

175 g

cherry tomatoes

lemon, sliced, plus more for garnish

garlic cloves, smashed but not peeled

sprigs thyme

2 tbsp.

freshly chopped parsley, for garnish

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Preheat the oven to 200°C (180ºC fan) and pat cod fillets with a paper towel until dry. Season all over with salt and pepper.
In a medium bowl, combine olive oil, cherry tomatoes, lemon slices, garlic, and thyme.
Brush a baking dish with olive oil. Pour tomato-oil mixture into dish, then nestle in cod.
Bake until fish is opaque and flakes easily with a fork, about 15 minutes.
Serve garnished with parsley, more lemon juice, and pan sauce.

Nutrition (per serving): 320 calories, 41 g protein, 1 g carbohydrates, 0 g fiber, 1 g sugar, 16 g fat, 2.5 g saturated fat, 125 mg sodium

Ethan Calabrese

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