Marinated with zesty lemon, fresh herbs, and plenty of garlic, this dish is quick, easy, and perfect for busy weeknights.
Busy parents know that when it comes to getting dinner on the table after a long day, the struggle is real. I’ve never been a fan of ready-made meals, and takeout is a rare treat. For me, rescue comes in the form of easy recipes that come together quickly and leave plenty of room for variation.
I’m very fortunate to have an excellent fish market held on the town square just a few blocks from my house every Wednesday. On the way home from work, I stop by and pick up whatever looks most tempting that day. Sometimes I’m inspired to throw fresh jumbo shrimp on the grill with plenty of lemon and parsley. Some days, the inspiration strikes to cook mussels in butter, shallots, and white wine, or to pan-fry scallops and serve them over angel hair pasta. Other times, I keep things really simple and opt for a good fillet of fish. Cod seems to always be a favorite. Not only does it cook quickly, but its neutral flavor also pairs well with many different seasonings.
This recipe calls for a simple 10-minute marinade made with oil, basil, parsley, lemon juice, garlic, and salt. For ease and extra flavor, I use it for both the cod and the vegetables I serve alongside it—in this case, asparagus. Everything bakes up beautifully on a sheet pan, which means less cleanup (always a good thing). You’ll love the zesty, bright flavors of this dish and the way the fish comes out perfectly tender and flaky. Effortless, delicious, and totally customizable, this recipe is a true lifesaver when you need dinner on the table fast.
What substitutions can I make?
The great thing about this recipe is how easy it is to tweak to your tastes or to whatever ingredients you have on hand. Instead of cod, feel free to use any other type of mild white fish, such as haddock, halibut, pollock, tilapia, or even sea bass. You can also play with the marinade ingredients and vegetables to change things up.
For a French twist, marinate the fish in a mix of herbes de Provence, olive oil, white wine vinegar, and Dijon mustard. Swap the asparagus for tender green beans or serve with a green salad.
For an Asian-inspired version, try a marinade of soy sauce, sesame oil, fresh ginger, garlic, and a touch of red chili pepper if you like a bit of heat. Roast the fish with broccolini, then finish with a scattering of finely chopped green onions and toasted sesame seeds.
How do I store leftovers?
Make sure to transfer leftovers to the fridge within 2 hours after cooking. Place the leftovers in an airtight container and use within 2 days. You can heat up the dish in the oven at 350°F for approximately 10 minutes. Freezing is not recommended, as the freeze-thaw process will negatively affect the texture of the fish and the vegetables.
Similar recipes to try
Fish dishes are not only healthy, but they also usually come together quickly. If you’re looking to add more seafood to your diet and serve up an easy, wholesome meal, try this Seared Tuna Steak Recipe. It’s on the table in under 15 minutes and goes beautifully with our Sautéed Broccoli Rabe Recipe. We also love this Quick And Easy Keto Baked Salmon With Fresh Herbs. Pair it with a side of Classic Keto Creamed Spinach, and you’ve got yourself a winning weeknight dinner.
Easy Baked Cod Recipe
Ingredients
- 1/2 cup avocado oil
- 1/4 cup fresh basil leaves
- 1/4 cup fresh parsley leaves
- 4 cloves garlic peeled
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 4 fillets cod (4 ounces each)
- 1 pound asparagus ends trimmed
- 1 lemon thinly sliced
- Freshly cracked pepper
Instructions
- Heat oven to broil (500°F).
- In a blender or small food processor combine the oil, basil, parsley, garlic, lemon juice, and salt. Blitz until the garlic is finely minced.
- Place the cod and asparagus in a baking dish or Ziploc bag. Pour the marinade on top and make sure everything is evenly coated. Refrigerate for 10 minutes.
- Transfer the cod and asparagus to a rimmed baking sheet. Place the fish in the middle and the asparagus on the sides.
- Place a few lemon slices over each piece of fish, and season with plenty of cracked pepper.
- Cook for 7-10 minutes. The fish should be opaque and flake easily with a fork when done.
- Serve immediately. Garnish with extra lemon slices and fresh parsley, if desired.
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