Baked Cod

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

Directions:

  1. Preheat the oven to 400° F, and pat cod with a paper towel to dry it.
  2. Season the fish with kosher salt and black pepper (on all sides), put aside.
  3. in a medium bowl, combine the remaining ingredients. Smush the garlic and lemon with a spoon to help release more flavor.
  4. 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).
  5. Nestle fish into pan among the fruit. Pour remaining oil onto the cod.
  6. 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.

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