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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.

Units:
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Nutrition: Per serving

  • kcal236
  • fat6g
  • saturates1g
  • carbs13g
  • sugars0.5g
    low
  • fibre1g
  • protein30g
    high
  • salt0.3g
    low
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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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