Tender Baked Cod Loin

I used to think baking fish was tricky until a neighbor showed me how cod just needs heat, a little lemon, and confidence. Now it's my go-to when I want something nourishing without the fuss. The smell of garlic and thyme filling the kitchen still makes me smile every time.

I made this for my sister once when she was feeling overwhelmed, and she texted me later that night saying it felt like a hug on a plate. Sometimes the simplest meals say the most.

Ingredients

• Cod loin fillets: Look for thick, firm pieces that smell clean and mild, never fishy or sour.
• Olive oil: This helps the fish stay moist and carries all those beautiful flavors right into the flesh.
• Lemon juice: Freshly squeezed is worth it here, it brightens everything without overpowering the delicate fish.
• Garlic cloves: Mince them fine so they melt into the marinade and don't burn in the oven.
• Sea salt: A good flaky salt really lets the natural sweetness of the cod shine through.
• Black pepper: Just enough to add a gentle warmth without competing with the other flavors.
• Sweet paprika: It gives a subtle earthy note and a hint of color that makes the dish look inviting.
• Dried thyme: This herb loves fish, adding a quiet herbal depth that feels almost Mediterranean.
• Fresh parsley: Chopped right before serving, it adds a pop of green and a fresh finish.
• Lemon wedges: For squeezing over at the table, because everyone likes their citrus a little different.

Instructions

Prepare the oven and tray:

Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper. This prevents sticking and makes cleanup so much easier.

Dry and arrange the cod:

Pat each fillet dry with paper towels, moisture is the enemy of a good sear or bake. Lay them in a single layer with a little space between so heat circulates evenly.

Mix the marinade:

Whisk together olive oil, lemon juice, garlic, salt, pepper, paprika, and thyme in a small bowl. It should smell bright and garlicky, almost like summer.

Coat the fillets:

Brush the marinade generously over each piece of cod, making sure every surface gets some love. Don't be shy, this is where all the flavor lives.

Bake until flaky:

Slide the tray into the oven and bake for 15 to 18 minutes. The cod is ready when it turns opaque and flakes easily with a fork, reaching an internal temperature of 63°C (145°F).

Garnish and serve:

Sprinkle fresh parsley over the top and serve with lemon wedges on the side. Let everyone squeeze their own, it's half the fun.

Save

One evening I served this with roasted potatoes and green beans, and my kids actually asked for seconds of the fish. That's when I knew this recipe was a keeper.

Serving Suggestions

This cod pairs beautifully with steamed asparagus, a crisp cucumber salad, or buttery mashed cauliflower. I've also tucked leftovers into a wrap with greens and tahini, and it was just as good the next day.

Variations and Swaps

You can swap cod for haddock, halibut, or even thick tilapia fillets if that's what's fresh at your market. A handful of capers scattered on top before baking adds a briny punch that some people absolutely love.

Storage and Reheating

Store any leftovers in an airtight container in the fridge for up to two days. Reheat gently in a low oven or enjoy cold flaked over a salad. Fish doesn't love the microwave, it tends to get rubbery and smell strong.

• Let the fish cool completely before refrigerating to avoid condensation.
• If reheating, cover loosely with foil to keep it from drying out.
• Cold leftover cod makes an excellent topping for grain bowls or pasta.

Save

This dish reminds me that good food doesn't have to be complicated. A little care, fresh ingredients, and twenty minutes can turn an ordinary evening into something special.

Recipe FAQs

→ How do I know when the cod is cooked?

The cod is done when it turns opaque and flakes easily with a fork. Its internal temperature should reach 63°C (145°F).

→ Can I substitute other fish for cod loin?

Yes, similar firm white fish such as haddock or halibut can be used as alternatives.

→ What sides complement baked cod loin?

Steamed vegetables, roasted potatoes, or a light salad pair well with the delicate flavors of baked cod.

→ Is there a way to enhance the flavor before baking?

Adding a sprinkle of capers to the marinade before baking provides an extra burst of flavor.

→ Is this dish suitable for gluten-free diets?

Yes, the ingredients used are naturally gluten-free, making it suitable for gluten-sensitive diners.