Baked cod on a baking tray with lemon and thyme

Baked cod

Name: Baked cod
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 3 tbsp plain flour; 4 cod loin fillets; 2 tbsp olive oil; 1 lemon sliced; ½ small bunch of thyme

Esther Clark

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.4 out of 5.49 ratingsRate

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Tuck into baked cod with lemon and thyme for an easy midweek meal. Serve with your favourite veggies for a healthy, fuss-free family dinner

Dairy-free

Egg-free

Healthy

Nut-free

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Esther's tips for making the perfect baked cod:

I make sure to pat the cod dry with kitchen paper before seasoning. It allows the flour to coat the fillets more evenly and helps the fish roast beautifully.
Cod is a highly versatile fish, so I'll often add a handful of cherry tomatoes, sliced olives or a few capers to the baking dish. They roast alongside the fish and create an easy, flavour-packed sauce.
I recommend taking the cod out of the oven as soon as it flakes easily with a fork. It's worth keeping a close eye on it, as overcooked cod can quickly become dry.
I love serving baked cod with buttery new potatoes, steamed green vegetables or fluffy rice to soak up the cooking juices. A squeeze of fresh lemon and a scattering of chopped parsley just before serving really brighten the dish.

Ingredients

Nutrition

Units:

MetricUS

3 tbsp plain flour
4 cod

loin fillets
2 tbsp olive oil
1 lemon

sliced
½ small bunch of thyme

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Nutrition: Per serving

kcal236
fat6g
saturates1g
carbs13g
sugars0.5g

low
fibre1g
protein30g

high
salt0.3g

low

Method

step 1

Heat the oven to 220C/200C fan/gas 7. Tip the flour into a bowl and add some seasoning. Turn each cod fillet in the flour until evenly coated.
step 2

Heat half the oil in a non-stick frying pan over a medium-high heat. Add the cod and fry on each side for 2 mins or until golden brown.
step 3

Transfer the cod to a roasting tin. Arrange the lemon slices and thyme on and around the fish and drizzle with the remaining oil. Bake for 10 mins or until cooked through.

Esther Clark

Esther is a freelance cookery writer and the previous Deputy Editor of Good Food. She trained at Leith's School of Food and Wine, worked as a chef on a farm in Italy and has also written a cookbook. She's passionate about writing simple recipes with practical tips to inspire and put to good use in your own kitchen. At home she loves to cook comforting dishes in her little East London kitchen for hungry friends. Discover more of Esther's recipes

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A star rating of 4.4 out of 5.49 ratings

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