Evening, everyone! Welcome to Eating Plebian, where today we’re making a classic baked cod dish with lemon and garlic. This recipe is quick and simple, with only a few ingredients, and it bakes in just 15-18 minutes. It’s a great option for getting away from takeout and is so easy you almost can’t go wrong. The dish features two pounds of mild, flaky cod loins, which is a great choice for even fish agnostic eaters. We’ll be using melted butter, minced garlic, fresh lemon juice, parsley, Italian seasoning, and paprika to create a flavorful and easy meal that can be easily modified to your taste. Stay tuned for my helpful tips to ensure your fish is cooked perfectly every time!
Special Equipment:
Quarter or Half baking sheet, aluminum foil
Ingredients:
- 2 lbs cod loins (or other flaky white fish)
- 4 tbsp melted butter
- 1 lemon, sliced
- 2 tbsp minced garlic
- 1 tbsp fresh, chopped parsley for garnish
- 1.5 tbsp fresh lemon juice
- Salt and pepper to taste
- Italian seasoning
- Ground paprika for garnish
- No-stick spray
Directions:
Preheat your oven to 425°F.
Line a baking tray with aluminum foil and spray it with a no-stick spray.
Lightly season both sides of the cod loins with salt and pepper. Since the other ingredients will add a lot of salt, you don’t need to add much here.
In a bowl, combine the melted butter, minced garlic, lemon juice, about half a teaspoon of Italian seasoning, and a quarter teaspoon of pepper. Stir until well-mixed.
Place the seasoned cod loins on the prepared baking tray. Use a basting brush to dab the garlic butter mixture generously over the top of each piece of fish. Pour the rest of the mixture around the fish on the tray. You can also use tongs to move the fish around the tray to coat the other side with the butter mixture.
Arrange the lemon slices on top of the fish. The lemon slices will serve as both a garnish and a baster.
Place the tray in the preheated oven and bake for 15 to 18 minutes. The ideal internal temperature for the fish is between 135°F and 140°F. The fish should be cooked through but not falling apart.
Once the fish is cooked, remove it from the oven. Garnish with the fresh parsley and a light sprinkle of paprika. Don’t add the paprika before baking, as the heat can cause it to darken and lose its vibrant color.
Serve and enjoy! The fish goes well with homemade tartar sauce, which can be made with mayonnaise, relish, a dash of cayenne pepper, and lemon juice.
