Do you flip cod when baking?

No, our baked cod doesn't require any flipping during the cooking process. Having the lemon slices under the fish fillets helps to circulate the heat around them.

We love the combination of fresh herbs, butter, and lemon for this recipe, but feel free to switch-up some of the flavors. You could swap out some of the fresh herbs, toss some cherry tomatoes in the baking dish, a sprinkling of parmesan cheese after baking, or some red pepper flakes for a little kick of heat.

Baked Cod

Description

Dreamy Baked Cod is topped with a delicious garlic herbed butter + surrounded by fresh lemons! Flaky, delicious and perfect with tartar sauce!

Ingredients

Scale

Baked Cod:

4 (6oz) fresh cod fillets (approx. 1 inch thick)
kosher salt and ground black pepper
4 tablespoons butter, room temperature
2 teaspoon garlic, minced
1 tablespoon fresh herbs, minced (thyme, rosemary and oregano)
1 lemon, thinly sliced

Tartar Sauce:

1/4 – 1/2 cup Claussen pickles (spears)
1 cup mayo
3 tablespoons fresh dill, chopped
1–2 teaspoons lemon juice
1 teaspoon garlic, minced
1–2 teaspoons dijon mustard
1 tablespoon sweet yellow onion, chopped
kosher salt and ground black pepper, to taste

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Instructions

Preheat oven to 425 degrees F.
Place cod filets in a baking dish. Pat dry with clean paper towel. Season with kosher salt and ground black pepper.
In a small bowl combine butter, garlic, and herbs. Take herbed butter and divide between cod filets, spreading over the top of each piece.
Place lemon slices around the cod filets and then place in the oven, middle rack and uncovered.
Let bake approx. 15-20 minutes or until the internal temp reaches approx. 140 degrees F. (for smaller/thinner pieces this will take closer to 14-15 minutes while thicker pieces will take closer to 20-21 minutes).
While the cod bakes, make the Tartar Sauce: In order to remove some of the excess water from the pickles (no one wants watery tartar sauce), lay each spear on its side on a cutting board and cut off the seeds. Cut remaining part of the pickle into small pieces and then using either a cheesecloth or clean hands, squeeze out as much remaining liquid as possible. Add prepared pickles to food processor along with mayo, dill, lemon juice, garlic, dijon, and onion. Blend until consistency is smooth (don’t over-blend). Taste and adjust seasoning.
Remove cod from oven and cool slightly. Serve with tartar sauce, rice and roasted vegetables.

Notes

Dairy-Free: to make this dairy-free use a plant-based butter.
Storage: store leftovers in an airtight container and store in the refrigerator for up to 2 days.

Nutrition

Serving Size: 6 oz
Calories: 182
Sugar: 1.4 g
Sodium: 95.6 mg
Fat: 11.9 g
Carbohydrates: 5.8 g
Protein: 15.8 g
Cholesterol: 69.6 mg