Crispy Oven-Baked Cod with Lemon and Herbs

Whether this is your first time baking fish or you do it weekly, try this recipe. This oven baked cod is simple, flavorful, and healthy.

😃 Cod fish is friendly on your wallet and easy to cook

Cod is affordable and one of the easiest fish to prepare. It has a mild flavor and firm texture that pairs well with bright, savory ingredients. If you want to choose responsibly, check current sustainability guidance from trusted seafood organizations in your region.

Cod’s delicate flavor benefits from bold accents. Anchovies and capers add depth and savory umami without overpowering the fish. When cooked into a sauce or oil, anchovies melt into the dish and amplify the overall flavor.

👨🏻‍🍳 Anchovy fillets – My secret seafood ingredient to create umami

Anchovy fillets are an easy trick to boost savory flavor. Used sparingly and cooked with other ingredients, they blend into the sauce and enrich the dish. Capers bring a bright, briny lift—use the small non-pareil variety if you can.

🔪 Preparation

In a large bowl, slice the lemon, halve the cherry tomatoes, and smash the unpeeled garlic cloves with the flat side of a knife. Add capers, anchovy fillet(s), and half the olive oil. Toss to combine. Use the remaining olive oil to grease a baking dish, then transfer the mixture to the dish.

🥘 Cooking

Start boiling your pasta now so it finishes with the fish.

Preheat the oven to 400℉. Rinse and pat the cod fillets dry, then season with sea salt and freshly ground black pepper. Lay the fillets over the tomato-lemon mixture and sprinkle with thyme.

Bake about 15 minutes, depending on fillet thickness. The fish is done when it flakes easily with a fork.

🍽 Serving

Warm your plates—either in a toaster oven or by rinsing with very hot water—so the dish stays hot when served.

Serve the cod over your favorite pasta and garnish with chopped parsley.

⭐ Tip: Spoon the flavorful baking juices over the fish and pasta. Those juices carry concentrated flavor from the capers, anchovies, lemon, and tomatoes.

🍾 How about a glass of wine with dinner?

A light, modern California Chardonnay pairs nicely with this dish. Look for balanced, lightly buttery styles rather than heavily oaked wines; many good bottles come in at under $15.

📚 Learn about wild and farmed fish

If you want more context on wild and farmed fisheries, consider reading reputable books and sources that explain sustainable practices, industry trends, and what to look for when buying seafood.

🐟 Fun facts about cod

• Cod has played an important role in New England culture and history.
• They eat mollusks, crabs, starfish, worms, and small fish.
• Salted cod has long culinary traditions in places like Portugal.
• Cod can live several decades when stocks are healthy.
• Some cod populations are monitored closely to prevent overfishing, while others, such as many Alaskan stocks, are considered healthier.

Love good food? Try more recipes from the same kitchen.

• Oven Baked Salmon with Broccoli (Sheet Pan Recipe)
• Pan Seared Honey Glazed Salmon with Collard Greens
• Hawaiian Poke (Aloha Poke)
• Butternut Squash Pasta
• Shrimp Fettuccine Alfredo
• Homemade Black Squid Ink Pasta

Did you make this Oven Baked Cod recipe? Let us know in the comments below!

📝 Recipe

Super Easy Oven Baked Cod

Whether it’s your first time baking fish or you do it weekly, this oven baked cod is simple, delicious, and healthy.

Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Servings 2

Ingredients

• 4 (3-ounce) cod fillets
• 8 ounces penne pasta
• ¼ lemon, sliced
• 4 cloves garlic, smashed with skin on
• 1 cup cherry tomatoes, halved
• 1 tablespoon non-pareil capers
• 1 (or 2) anchovy fillets
• 2 tablespoons olive oil
• 4 sprigs thyme, leaves removed
• Maldon sea salt
• Freshly ground black pepper
• Parsley for garnish

Instructions

1. Preheat oven to 400℉.
2. Start cooking the pasta so it’s ready when the fish is done.
3. Rinse cod fillets, pat dry, and season with salt and pepper.
4. Smash the garlic, slice the lemon, halve the tomatoes, and add them to a large bowl.
5. Add capers, anchovy fillet(s), and 2 tablespoons olive oil; mix to combine.
6. Grease a baking dish with the remaining oil, pour in the mixture, then place cod fillets on top and sprinkle with thyme leaves.
7. Bake about 15 minutes, until the fish flakes easily with a fork.
8. Serve on warm plates over pasta, garnish with parsley, and spoon the baking juices over everything.

Notes

• Serving tip: Warm plates before serving. Spoon the baking juices over the fish and pasta for extra flavor.
• Wine pairing: A light, modern California Chardonnay complements this meal.
• Suggestion: If you like this, try oven baked salmon with broccoli for another easy sheet pan dinner.

Calories: 574 kcal | Carbohydrates: 92 g | Protein: 16 g

Content and photographs are copyright protected. Sharing this recipe is encouraged; copying full recipes to social media is discouraged.