Citrusy Herb Baked Cod
Citrusy Herb Baked Cod
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
American
Author:
Weeknight Dinner Party
Servings
2
Prep Time
5 minutes
Cook Time
30 minutes
Calories
440
Honestly, seafood has never been my first choice for a protein. I'll say it's due to my Midwestern upbringing and a lack of high-quality products, but even now in North Carolina, I'm hesitant. But I'm working on it, and this dish is making me a bigger fan.
I’d usually pick steak, chicken, or just about anything else. But over the last few years, I’ve been trying to branch out and appreciate it a little more. I’ve learned that when fish is fresh and treated simply, it doesn’t need much to become something you actually look forward to eating.
A simple paste of olive oil, fresh parsley, lemon juice, and House Seasoning is added to each fillet, creating a bright, herbaceous crust that keeps everything moist and flavorful. The citrus softens and gets jammy, the herbs add a crispiness that's needed, and the cod flakes apart with almost no effort.
The best weeknight meals are flavorful and simple. And, this one checks all of the boxes.
Why You’ll Love It
One baking dish means easy cleanup.
Light, fresh flavors that work any time of year.
Beginner-friendly and nearly impossible to overcomplicate.
Naturally gluten-free.
Ready in about 40 minutes.
Ingredients
-
2 cod fillets
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1 lemon, thinly sliced
-
1 orange, thinly sliced
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4 tablespoons olive oil
-
2 tablespoons lemon juice
-
1½ tablespoons, House Seasoning
-
¼ cup fresh parsley, finely chopped
-
Salt, to taste
-
Black pepper, to taste
Directions
Preheat the Oven. Preheat your oven to 375°F and lightly grease (optional) a baking dish large enough to hold both pieces of cod.
Make the Herb Paste. In a small bowl, combine 4 tablespoons olive oil, 2 tablespoons lemon juice, 1½ tablespoons House Seasoning, ¼ cup finely chopped parsley, and salt and pepper to taste. Stir until a thick, spoonable paste forms.
Add less House Seasoning for a paste that’s not as spicy. If you want a thicker paste, you can use less olive oil, or add more parsley.Build the Base. Arrange the slices from 1 lemon and 1 orange in an even layer across the bottom of the baking dish. The citrus will gently flavor the fish as it roasts while keeping it slightly elevated from the pan to avoid a soggy bottom.
Season the Fish. Place the 2 cod fillets on top of the citrus slices and brush the herb paste generously over both sides of each piece of fish.
Bake. Bake uncovered for 30–35 minutes, or until the cod flakes easily with a fork and reaches an internal temperature of 145°F. The citrus should be softened and lightly caramelized around the edges.
- Serve. Spoon some of the warm juices from the baking dish over the fish before serving and garnish with additional chopped parsley, if desired.
Recipe Note
Considerations
Choose thick fillets. Thicker pieces of cod stay moist and are less likely to overcook.
Don’t skip the citrus underneath. It keeps the fish from sticking while gently infusing it with fresh citrus flavor.
Fresh parsley matters. Since there are so few ingredients, fresh herbs make a noticeable difference.
Watch for flakes, not just time. Fish is done when it separates easily with a fork and looks opaque throughout.
Let the fish rest for 3–5 minutes. The juices redistribute and the fish finishes cooking gently from the residual heat.
Nutrition
Nutrition
- per serving
- Calories
- 440
- Carbs
- 14 grams
- 5%
- Protein
- 32 grams
- 64%
- Fat
- 20 grams
- 30%
- Saturated Fat
- 4 grams
- 26%
- Cholesterol
- 73 milligrams
- 24%
- Fiber
- 3 grams
- 14%
- Sugar
- 8 grams
- Sodium
- 292 milligrams
- 13%
- Iron
- 2 milligrams
- 9%
- Potassium
- 959 milligrams
- 27%