Tender Baked Cod Loin (Printable)

Oven-baked cod loin fillets seasoned with herbs and spices for a delicate, tasty main course.

# Ingredient List:

→ Fish

01 - 4 cod loin fillets (approximately 6 oz each), skinless and boneless

→ Seasonings & Marinade

02 - 2 tablespoons olive oil
03 - 1 tablespoon freshly squeezed lemon juice
04 - 2 garlic cloves, minced
05 - 1 teaspoon sea salt
06 - ½ teaspoon black pepper
07 - 1 teaspoon sweet paprika
08 - 1 teaspoon dried thyme

→ Garnish

09 - 2 tablespoons fresh parsley, chopped
10 - 1 lemon, cut into wedges

# Steps:

01 - Set the oven to 400°F. Line a baking tray with parchment paper or lightly grease a baking dish.
02 - Pat dry the cod loins with paper towels and arrange them evenly in a single layer on the prepared tray.
03 - In a small bowl, combine olive oil, lemon juice, minced garlic, sea salt, black pepper, sweet paprika, and dried thyme. Whisk until blended.
04 - Brush the marinade evenly over each cod fillet, coating thoroughly.
05 - Place the tray in the oven and bake for 15 to 18 minutes, or until the cod turns opaque and flakes easily with a fork, reaching an internal temperature of 145°F.
06 - Remove from oven, sprinkle with fresh parsley, and serve accompanied by lemon wedges.

# Expert Advice:

01 -
  • It takes less than half an hour from start to finish, perfect for those nights when you're too tired to think.
  • The cod stays tender and flaky without needing constant attention or fancy technique.
  • You probably have most of the ingredients already, and the cleanup is almost nonexistent.
02 -
  • Do not skip patting the fish dry, wet fillets steam instead of bake and you lose that delicate texture.
  • Check the cod a minute or two early, overbaking turns it rubbery and no amount of lemon will save it.
  • If your fillets are uneven in thickness, tuck the thinner tail ends under so everything cooks at the same rate.
03 -
  • Use a pastry brush to apply the marinade evenly, your fingers work too but the brush gets into every corner.
  • If you want a golden top, switch the oven to broil for the last minute or two, but watch it closely.
  • Always buy your fish from a trusted source and use it within a day or two for the best flavor and texture.

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