Hey there! So, have you ever found yourself standing in the kitchen, gazing at a piece of cod, wondering what on earth to do with it? That was me last Tuesday. But fear not, let me walk you through one of my all-time favorite fish dishes: Baked Cod with Lemon and Garlic. I swear, whenever I make this, my kitchen smells like a seaside bistro, and it brings back memories of a summer trip to the coast. Plus, it’s so easy even my brother (who can somehow burn cereal) could pull it off.
Why You’ll Love This
I whip up this dish whenever I’m in need of a quick, no-fuss dinner that still feels a bit fancy. My family always gobbles it up in no time (even my picky nephew, who once claimed to hate fish!). It’s perfect for those “I have no time to cook but still want to impress myself” evenings. It’s also a lifesaver when I’ve forgotten to plan dinner, because, let’s be honest, who hasn’t been there?
Ingredients
- 4 cod fillets (about 150g each) – Sometimes I cheat with frozen when fresh isn’t available.
- 2 lemons, sliced – I’ve used lime in a pinch, and it worked just fine.
- 3 cloves garlic, minced – My grandma swears by using a garlic press, but I just chop them up.
- 2 tablespoons olive oil – Any decent olive oil from your pantry will do.
- Salt and pepper, to taste
- Fresh parsley, chopped (optional, but pretty!)
Directions
- Preheat your oven to 200°C (or about 400°F for my American friends).
- Place the cod fillets in a baking dish. I usually test my multitasking skills here—slice the lemons while keeping an eye on the fish!
- Drizzle olive oil over the fillets, and season them with salt and pepper. Sometimes I add a bit more pepper because I love the kick.
- Top each fillet with minced garlic and lemon slices. (I always sneak a taste of the garlic here—it’s irresistible!)
- Bake in the oven for about 15-20 minutes, or until the fish flakes easily with a fork. If it looks odd halfway through, don’t worry—it’s supposed to.
- Garnish with fresh parsley before serving, if you’re feeling fancy.
Notes
Discovered that if you bake it too long, it gets dry (oops!). Keep an eye on it, and remember: less is more when it comes to timing.
Variations
I’ve added capers for a salty punch, and once I tried a mustard mayo topping—let’s just say that was a one-time experiment! If you’re feeling adventurous, give a sprinkle of chili flakes a go.
Equipment
If you don’t have a baking dish, a trusty cast-iron skillet works wonders. In a pinch, I’ve even used a regular frying pan—just make sure it’s oven-safe!
Storage Information
Store leftovers in the fridge for up to 2 days, though honestly, in my house, it never lasts more than a day! Reheat gently to maintain the texture.
Serving Suggestions
We love serving this with some roasted potatoes or a simple green salad. My family has a tradition of pairing it with a chilled glass of white wine—cheers to that!
Pro Tips
One time, I tried rushing the preheating step—bad move! Let your oven warm up properly to avoid uneven cooking.
FAQ
Q: Can I use a different type of fish?
Absolutely! I’ve used haddock and even salmon when I found a good deal at the market. Just adjust the cooking time slightly.
Q: What if I don’t have fresh lemons?
Not the end of the world! Lemon juice from a bottle works, or you could skip it altogether if you’re in a real pickle.
Well, that’s it for now. Hope you enjoy making this as much as I do! If you do try it, let me know how it goes. Maybe we can swap tips or tricks next time. Happy cooking!