Baked Cod Fish Fillet

My partner came home one evening with fresh cod fillets from the fishmonger and casually asked if I could make something light for dinner. I'd never cooked cod before, but watching the way the afternoon sun hit those pale fillets on the counter, I felt oddly confident. Twenty minutes later, the kitchen smelled like lemon and garlic, and somehow this simple dish became the thing we'd request on tired weeknights for months afterward.

I remember making this for friends who claimed they weren't fish people, mostly out of stubbornness. When they cleared their plates and asked for the recipe, I realized it wasn't about converting anyone—it was just honest food that tastes good. That's when I stopped overcomplicating things and learned to trust simplicity.

Ingredients

• Cod fillets (4, about 150 g each): Look for fillets that are thick and pale, not translucent or yellowing. Pat them completely dry before cooking—this small step makes a real difference in how they bake.
• Olive oil (2 tbsp): This carries all the flavor into the delicate fish, so use one you actually enjoy tasting.
• Fresh lemon juice (1 tbsp): Bottled works in a pinch, but fresh lemon brings a brightness that really matters here.
• Garlic cloves (2, minced): Don't skip mincing finely—chunks of raw garlic can overpower such a delicate fish.
• Sea salt (1 tsp), black pepper (½ tsp), paprika (½ tsp): These three create a subtle seasoning that lets the fish shine without masking its natural flavor.
• Dried parsley (1 tsp or 1 tbsp fresh): Fresh parsley has a cleaner taste, but dried works when that's what you have on hand.
• Lemon slices and fresh parsley for garnish: These finish the dish with visual appeal and a fresh herb note that lifts everything.

Instructions

Prepare your oven:

Heat to 200°C (400°F) and line your baking sheet with parchment paper or a light spray of oil. A hot oven and a ready sheet mean the fish can start cooking immediately when it hits the heat.

Make the marinade:

Combine olive oil, lemon juice, minced garlic, salt, pepper, paprika, and parsley in a small bowl. Stir everything together until it looks cohesive—this mixture is your seasoning foundation.

Dry and arrange the fish:

Pat each fillet thoroughly with paper towels and lay them on the prepared sheet in a single layer. Moisture is the enemy of a good sear and beautiful texture, so don't rush this step.

Brush with marinade:

Use a pastry brush or the back of a spoon to coat both sides of each fillet generously. Make sure the garlic and seasonings are distributed evenly across the top and sides.

Top with lemon:

Lay thin lemon slices directly on top of each fillet. The lemon releases moisture during cooking that steams the fish gently from above.

Bake until done:

Slide the sheet into the oven for 15–18 minutes. The fish is ready when it's opaque throughout and flakes apart easily when you press it gently with a fork—no gray translucent center.

Finish and serve:

Remove from the oven, scatter fresh parsley over the top if you have it, and serve right away while everything is warm and the lemon is still fragrant.

Save

There was a moment when my daughter, who usually avoids fish entirely, ate an entire fillet without complaint. I didn't make a big deal out of it, but I remember feeling quietly proud—not because I'd tricked her into eating something good for her, but because I'd made something so uncomplicated that even a skeptical palate could enjoy it.

Why Simplicity Works With Fish

Cod has a mild, delicate flavor that gets easily overwhelmed by heavy sauces or complicated preparations. The beauty of this recipe is that it respects the fish itself—the lemon and garlic are there to enhance, not mask. Once you understand this principle, you realize that some of the best dishes are built on restraint rather than abundance.

What to Serve Alongside

I've served this with steamed broccoli, roasted potatoes, wild rice, or even just a simple green salad and crusty bread. The fish is light enough that it pairs well with almost anything, so choose based on what sounds good that evening. Roasted vegetables pick up extra flavor from the baking sheet's drippings if you arrange them around the fish, though it requires a small adjustment to cooking time.

Swaps and Variations

Haddock, halibut, or even flounder will work beautifully using this exact same method—just watch the cooking time, as thinner fillets might be done closer to 12 minutes. For extra heat, scatter a pinch of chili flakes over each fillet before baking, or add a splash of dry white wine to the marinade for deeper complexity. Some nights I add sliced red onion under the fish or tuck fresh herbs like dill or tarragon into the seasonings.

• Experiment with different herbs—thyme, dill, and basil all complement white fish beautifully.
• If you prefer, skip the parsley garnish and finish with a drizzle of fresh lemon juice right before serving.
• Double the recipe without changing the baking time; just spread the fillets in a single layer and check them at 15 minutes.

Save

This recipe taught me that feeding people well doesn't require elaborate technique or exotic ingredients. Sometimes the most meaningful meals are the ones that come together quickly and taste like someone cared enough to keep things honest.

Common Questions

→ How do I know when the cod is fully cooked?

The cod is ready when it turns opaque and flakes easily with a fork. Typically, baking for 15–18 minutes at 200°C (400°F) achieves this.

→ Can I use other fish instead of cod?

Yes, haddock or halibut are great alternatives that work well with the lemon-garlic marinade and baking method.

→ What sides pair well with baked cod fillets?

Steamed vegetables, rice, or roasted potatoes complement the baked cod nicely, balancing the light and flavorful main.

→ Can I prepare the marinade in advance?

Absolutely, mixing the olive oil, lemon juice, garlic, and spices ahead of time allows the flavors to meld and speeds up preparation.

→ Is this dish suitable for gluten-free diets?

Yes, the ingredients and preparation are naturally gluten-free, making it suitable for those avoiding gluten.