Ingredients
4 cod filets, about 1" thick
Kosher salt
Freshly ground black pepper
4 tbsp. extra-virgin olive oil, plus more for baking dish
1 c. cherry tomatoes
1 lemon, sliced, plus more for garnish
2 garlic cloves, smashed but not peeled
2 sprigs thyme
2 tbsp. freshly chopped parsley, for garnish
Preparation
Step 1Preheat the oven to 400° and pat cod filets with a paper towel until dry. Season all over with salt and pepper. Step 2Combine olive oil, cherry tomatoes, lemon slices, garlic, and thyme in a 9"-x-13" baking dish. Toss to coat and spread into an even layer. Nestle cod pieces into baking dish. Step 3Bake until fish is opaque and flakes easily with a fork, 15 to 20 minutes, depending on thickness of filets. Step 4Serve garnished with parsley, more lemon juice, and pan sauce.
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, that’s how most of the top sushi restaurants receive their fish and usually how it arrives at your supermarket). To thaw frozen cod thoroughly and safely, place it in the fridge and let thaw gradually overnight. 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 completely thawed. Be sure to leave the fish in its plastic wrapping for this method. If you place the fish directly in the water to thaw, it will become waterlogged and fall apart when baked. How Do I Keep The Cod From Sticking? As one of our readers recommended, placing thin slices of lemon under the fish will help keep it from sticking. You can also use sliced shallots or a bed of woody herb sprigs like rosemary or thyme. What Temperature Should I Cook Cod To? Whether it starts fresh or frozen, cod should always be cooked to an internal temperature of at least 145°. The fish will be completely opaque and will flake easily with a fork. What Flavors Go With Cod? The best thing about cod is that it is a bit of a blank slate and can be seasoned/flavored however you want. We pair it with tomatoes and fresh thyme in this dish, 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 flavors and replace the sliced lemon with another citrus. The most important thing to remember is that you must make sure the fish is thoroughly seasoned on both sides regardless of how you vary this recipe. About one teaspoon of salt per pound of fish should be perfect. What Other Kinds Of Fish Can I Use? This recipe lends itself well to swapping in a different kind of fish. If you don’t prefer or can’t find cod, pollack, haddock, hake, and mahi-mahi make great substitutes. 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. Keep in mind that the texture may change a bit with freezer storage. We 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 corn tortillas and cabbage slaw for delicious fish tacos (this is especially good for any leftovers)! Also if you’re a wine drinker, we definitely recommend a nice, crisp white to serve along this buttery fish. Made it? Let us know how it went in the comment section below! Editor’s Note: The introduction to this recipe was updated on April 26, 2022, to include more information about the dish.
