Baked Cod Recipe

Preheat and prepare vegetables

Preheat oven to 400°F (200°C). If using the vegetable bed, toss baby potatoes, cherry tomatoes, and sliced onion with 1 tablespoon olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread the vegetables in a single layer on a rimmed baking sheet or in a shallow roasting dish. Roast for 15 minutes to begin softening while you prepare the fish.

Pat the cod fillets dry with paper towels. Season both sides evenly with 1 tsp fine sea salt and 1 tsp freshly ground black pepper. Sprinkle the lemon zest over the tops of the fillets and gently press so it adheres.

Make garlic-lemon butter sauce

In a small skillet over medium heat, warm 3 tablespoons extra-virgin olive oil and melt 2 tablespoons unsalted butter. Add the minced garlic and sauté 30–45 seconds until fragrant but not browned. Add 2 tablespoons fresh lemon juice and 3 tablespoons dry white wine (or chicken stock) and bring to a gentle simmer for about 1 minute to deglaze and reduce slightly. Stir in 2 tablespoons chopped parsley and 1 tablespoon rinsed capers (if using). Remove from heat.

If using panko for a slight crust: toss 1 tablespoon panko with a teaspoon of the sauce (or 1/2 tsp olive oil) so it dampens slightly; set aside to sprinkle on top of fillets.

If you used roasted vegetables as a bed, remove the pan from the oven after the 15-minute start. Arrange the seasoned cod fillets on top of the warm vegetables (or place fillets directly on a lightly oiled baking sheet or in a baking dish if not using vegetables).

Spoon the garlic-lemon butter sauce evenly over each fillet, making sure some of the sauce reaches the vegetables or the pan. If using, sprinkle the lightly moistened panko across the tops of the fillets for a slight crunchy finish.

Return the pan to the oven and bake at 400°F (200°C) for 10–14 minutes, or until the cod is opaque and flakes easily with a fork. Thicker fillets (1–1.5 inches) will be toward the higher end of the time range; thinner fillets cook faster. Internal temperature should reach 145°F (63°C) if using a thermometer.

Remove the baking sheet from the oven. Spoon any pan juices over the fillets. Sprinkle additional chopped parsley and serve each fillet with a lemon wedge. Let rest 2 minutes before serving.