Mediterranean Baked Cod with Lemon
This Mediterranean baked cod with lemon is deliciously seasoned with fresh Mediterranean herbs, garlic, and lemon, and is ready in 25 minutes, start to finish.
- 25 min
- Serves 4
- 12 ingredients
Steps
- Preheat the oven to 400 degrees F (200 degrees C).
- Place softened butter, minced garlic, parsley, oregano, and thyme or rosemary on a cutting board. Using a sharp knife, cut herbs and garlic into each other and the butter, cutting and mixing as you go. Add pink salt, black pepper, and paprika, and mix until well blended.
- Pat cod filets dry. In a 12x18-inch casserole or baking pan, place each filet on top of 2 lemon slices. Evenly divide herb butter mixture among the filets; use a fork or offset spatula to spread herb butter over filets. Top each filet with 2 remaining lemon slices.
- Bake in the preheated oven until cod flakes easily with a fork, 13 to 15 minutes. See note.
- To serve, drizzle each filet with extra virgin olive oil, and garnish with fresh parsley, if desired.
Frequently asked questions
Can I use dried herbs instead of fresh?
Yes, but use about a third as much, since dried herbs are far more concentrated. The method chops fresh parsley, oregano and thyme into the softened butter, and dried ones can simply be stirred in instead.
Why is my baked cod watery?
The fillets were not dried before the butter went on. The method says to pat them dry for that reason, and any surface water thins the herb butter and pools around the lemon slices instead of basting the fish.
What can I use instead of pink salt?
Ordinary fine sea salt or table salt at the same half teaspoon. Pink salt is used here for its mild flavour and colour against the herb butter, but nothing about the recipe depends on it.
How do I know when cod is done?
The flesh flakes apart under a fork with almost no resistance, which takes 13 to 15 minutes at 200C for 6 ounce fillets. Thicker pieces need longer, so judge by the flaking rather than the clock.
Can I use frozen cod for this recipe?
Yes, provided it is fully thawed and patted dry first. Frozen fillets hold a lot of water, and cooking one straight from frozen will steam the herb butter off rather than melting it into the fish.
What do you serve with baked cod and lemon?
Something to catch the herb butter, such as boiled new potatoes, rice or crusty bread. A green vegetable or a simple salad keeps the plate light, since the fish itself is delicate.