Baked Cod with Lemon and Herbs
Four six-ounce cod fillets baked on lemon slices with paprika and herbs, cooked to 145°F, with an optional brief broiler finish.
Ingredients
Fish and tray
- 4 fillets cod Fully thawed,6 ounces each, about 1 inch thick
- 2 tablespoons avocado oil Split 1 tablespoon fish and 1 tray
- 1 medium lemon Sliced for the tray
Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
- ¼ teaspoon salt
- ¼ teaspoon cayenne pepper Optional
Instructions
- Preheat to 400°F. Dry four thawed 6-ounce cod fillets, about 1 inch thick, and remove bones. Use 1 tablespoon oil on a rimmed metal tray rated for broiling, then arrange slices from one lemon.
- Coat fish with the remaining tablespoon oil. Combine the dried seasonings and distribute across both sides of all fillets. Set the fish on the lemon slices.
- Bake 10–15 minutes or longer until every thickest center reaches 145°F. Check earlier for thinner pieces.
- If desired, broil 1–2 minutes for color, watching constantly and following appliance guidance. Do not use parchment under the broiler. Serve four portions promptly.
Notes
Four thawed 6-ounce fillets, about 1 inch thick. Divide oil evenly between fish and tray. Fish must reach 145°F. Optional broiling requires suitable metal equipment, no parchment, and continuous watching.27-minute estimate includes prep and up to 17 minutes cooking.