Meat & Seafood · American · European
Baked Cod
Cook Now526kcal75.6g protein22.5g fat4.2g carbs~$7.27/ serving*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
PescatarianNo porkNo alcohol
Contains: dairy, fish
Ingredients
Servings:
| 2 lb | cod fillets (thick, even — frozen is honest, thawed and dried) |
| 3 tbsp | butter (melted) |
| 3 clove | garlic (minced) |
| 1 unit | lemon (juice + zest, wedges reserved) |
| ½ tsp | paprika |
| 1 tsp | salt |
| ¼ tsp | black pepper |
| 2 tbsp | parsley (chopped) |
| ½ cup | buttered crumbs (1/2 cup breadcrumbs + 1 tbsp butter — the New England lid)optional |
Method
- prep6 minfillets dried hard, tails tucked, in a buttered dishthe cod pressed dry — cod holds water the way this catalog's fried chapter holds rules, and a wet fillet poaches gray in its own puddle — thin tail ends folded under so every fillet is one thickness, which is the entire secret to even fish
- season3 minmelted butter + garlic + lemon over, paprika + salt + pepper onthe garlic-lemon butter spooned across every fillet, the paprika dusted for warmth and for color — pale fish in a pale sauce needs the visual advocate — and the crumb top pressed on now for the New England fork
- bake12 min400°F, ten minutes per inch, to just-opaque and flakinghot and brief — done the moment the thickest part turns from translucent to opaque and gives into large flakes under a fork's gentle push; the 145°F number is the same call in a probe's language. Cod has no fat reserve to forgive a late pull, and the difference between silk and cotton is about ninety seconds
- top2 minpan butter respooned, parsley, lemon wedgesthe dish's own lemon butter spooned back over the fillets, parsley scattered, wedges alongside — with rice, with the catalog's roasted potatoes, or beside a green vegetable in the dinner that takes twenty-five minutes end to end, which is the argument this fish has been quietly winning for generations