The recipe and photography for this post was provided by Carolyn Hodges of The Dinner Shift.
Fish is one of the healthiest proteins to include in our diet regularly (ideally twice a week), but many feel intimidated when it comes to the prep. This simple Baked Cod with Lemon and Herbs is perfect for those looking for easy fish recipes, and I promise, you can’t mess it up!
Baking is a great method for fool-proof fish dinners because it eliminates the need to flip flakey fish in a pan on the stove, it helps the fish cook evenly and retain moisture and it frees up time to whip up some quick side dishes, like sautéed asparagus, a simple salad, wild rice or quinoa. Requiring just 20 minutes, this baked cod is perfect for fast and healthy weeknight meals.
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- Prep time:
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- 1 lemon
- 1 lb. cod (or other flakey white fish), cut into 4-6 fillets
- 6 oz. cherry tomatoes on the vine
- 1 Tbsp. olive oil
- Salt and pepper
- 1 Tbsp. unsalted butter, melted and still warm
- 1 Tbsp. parsley, finely minced
- ¼ tsp. garlic, finely minced
- Preheat oven to 400˚F. Spray a baking dish with cooking spray.
- Cut the lemon in half. Juice one half and slice the other half into moons.
- Arrange the fish in the baking dish, nestling the cherry tomatoes between the fillets. Drizzle the fish and tomatoes with the olive oil, then season to taste with salt and pepper. Top with the lemon halves and bake for 12-15 minutes, or until fish is cooked through and flakes easily with a fork.
- While the fish bakes, whisk together the melted butter, ½ Tbsp. of the lemon juice, parsley and garlic. Season to taste with a pinch of salt.
- Take the fish out of the oven and drizzle with the butter and lemon mixture while it’s still hot.
- Serve alongside a cooked grain, like wild rice pilaf, and a simple cooked vegetable, like asparagus.