👩🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
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2
In a small bowl, combine the olive oil, minced garlic, lemon zest, dried oregano, salt, and black pepper. Whisk well to combine. If using, add cherry tomatoes and olives to this mixture.
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3
Pat the cod fillets thoroughly dry with paper towels. Arrange the dried fillets on the prepared baking sheet.
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4
Spoon the lemon-garlic-herb mixture evenly over each cod fillet, ensuring they are well coated. Arrange the lemon slices on top of the fillets and around the baking sheet.
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5
Bake for 12-18 minutes, or until the cod flakes easily with a fork and is opaque throughout. Cooking time will vary based on the thickness of your fillets.
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6
Remove from the oven, garnish with fresh chopped parsley, and serve immediately with a final squeeze of fresh lemon juice, if desired.
💡 Notes
For best results, use fresh, thick-cut cod fillets. If using frozen cod, ensure it's fully thawed and patted dry. This marinade also works beautifully with other white fish like haddock or tilapia. Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently in a low oven to prevent drying.
🥗 Nutrition (per serving)
Calories
350 kcal
Protein
38g
Total Fat
18g
Saturated Fat
3g
Carbs
7g
Fiber
1g
Sugar
2g
Sodium
380mg
Cholesterol
85mg
