Kiddo and I are both home on break for a bit, so I hope to take more pictures of our cooking adventures and get them posted.
Last night, she helped me make baked cod. While I really enjoy fresh fish, I’m not great at cooking it (except for salmon).
So, when faced with two cod fillets I turned to google and clicked on the second recipe that came up. It didn’t disappoint. It was easy and tasty- what more could I ask for? Oh it was kiddo-friendly too.
She enjoyed helping and even liked eating some (after I refused her request for more noodles until she took a bite).
I made a few changes from the original recipe (I used dried instead of fresh thyme add more garlic and peeled my garlic. Who leaves the skin on???- but the recipe is easy and forgiving).
Let me know if you make it!
Baked Cod Ingredients:
- enough cod fillets to feed 5 (I had 2 large fillets)
- kosher salt
- black pepper
- 4 TBS extra virgin olive oil (plus more for the pan)
- 1 pint cherry tomatoes
- 1 large lemon, sliced
- 3 medium garlic cloves (two smashed and one diced- and peel them!!)
- a large pinch (1.5 tsp?) dried thyme
- Preheat the oven to 400° F, and pat cod with a paper towel to dry it.
- Season the fish with kosher salt and black pepper (on all sides), put aside.
- in a medium bowl, combine the remaining ingredients. Smush the garlic and lemon with a spoon to help release more flavor.
- Brush the bottom of a baking dish with olive oil. Pour the lemon and tomato mixture into the pan (reserving a small bit to drizzle on top of the fish).
- Nestle fish into pan among the fruit. Pour remaining oil onto the cod.
- Bake until fish is opaque, and flakes easily with a fork (it should not look wet). Depending on the size of your fillets bake for 15-22 minutes. My fillets were think, so I basted at 15 minutes and cooked for 22.