Moist Oven Baked Cod

I bake cod fillets until they’re tender and flaky in just about 15 minutes, using only lemon, olive oil, a pinch of salt, and cayenne pepper—this method keeps the fish moist, flavorful, and effortless.

Why I’ll Love This Recipe

I love how incredibly simple this is—just four basic ingredients and minimal prep, yet the cod turns out juicy and delicate every time. The lemon adds brightness, olive oil ensures moisture, and the cayenne gives just enough warmth to elevate the mild flavor of the fish without overpowering it. It’s quick, healthy, gluten‑free, and perfect for busy nights.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Here’s what I use to make it work:

• Cod fillets (about 1 lb)
• Olive oil (I prefer extra‑virgin for its flavor)
• Freshly squeezed lemon juice
• Salt (just a pinch)
• Cayenne pepper (for a mild kick)
• Chopped parsley for garnish

directions

I keep things straightforward and effective:

1. I preheat the oven to 400 °F (205 °C).

2. I arrange cod fillets on a baking tray, drizzle them with olive oil, squeeze fresh lemon juice over the top, then sprinkle with salt and a few dashes of cayenne pepper.

3. I bake for about 10–12 minutes (or up to 12–14 minutes for thicker fillets) until the fish is opaque and flakes easily with a fork.

4. I garnish with parsley and serve immediately.

Servings and timing

This recipe serves about 2 people, with just 5 minutes of prep time and 10–12 minutes of baking, for a total of roughly 15 minutes.

Variations

I like to personalize it occasionally:

• For Mediterranean flair, I add capers, minced garlic, kalamata olives, or cherry tomatoes.

• If I’m avoiding spice, I use smoked paprika instead of cayenne.

• For a richer finish, a drizzle of white wine or melted butter before baking adds extra depth.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm the fillets in a 350 °F (175 °C) oven for about 6–8 minutes (covered with foil to maintain moisture). I can also flash-reheat in the microwave with a splash of water and a damp paper towel, though the oven method keeps the texture best.

FAQs

What makes this cod recipe stand out?

It’s incredibly simple—using just olive oil, lemon, salt, and cayenne. That minimalist approach lets the cod’s natural flavor shine without overcomplicating things.

Can I use frozen cod?

Absolutely—as long as it’s fully thawed and patted dry before baking. Otherwise, it risks becoming soggy and overcooked in spots.

How do I avoid overcooking the fish?

I cook it at a high temperature (400 °F) for just the right amount of time—10 to 12 minutes. Overcooked cod becomes dry and rubbery, so I watch for opaqueness and flakiness.

Can I bake cod in foil?

Yes. Wrapping the fillets in foil helps retain moisture and flavor, especially useful if you’re adding additional ingredients like garlic, olives, or tomatoes.

What’s the best side to pair with this dish?

I love serving it with boiled potatoes, roasted vegetables, or a crisp green salad to balance the simplicity and freshness of the fish.

Conclusion

I absolutely love this Moist Oven Baked Cod—simple, elegant, and ready in just 15 minutes. The minimal seasoning draws attention to the tender, delicate fish, while the quick bake method ensures it stays moist and flavorful. It’s become one of my go-to healthy dinners, especially on busy evenings when I want something quick, clean, and delicious.

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