Ingredients:

  • 1.5 lbs cod fillets, 1 to 1.5 inches thick
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 3 tbsp extra virgin olive oil
  • 3 garlic cloves, grated into a paste
  • 1 large lemon, zested and juiced
  • 1 tsp sweet paprika
  • 2 tbsp fresh parsley, finely chopped

Instructions:

  1. Preheat your oven to 400°F (200°C). While that’s heating, take your 1.5 lbs of cod fillets out of the fridge. Cold fish in a hot oven results in uneven cooking, so let it sit on the counter for about ten minutes to take the chill off.
  2. Use paper towels to pat the cod completely dry on all sides. Note: Any moisture left on the surface will turn to steam, which prevents the oil and spices from adhering and makes the fish mushy.
  3. In a small bowl, whisk together the 3 tbsp olive oil, grated garlic, lemon zest, lemon juice, 1 tsp paprika, salt, and pepper. You should smell the sharp citrus and the earthy garlic immediately.
  4. Place the fillets in your baking dish. Pour the lemon garlic mixture over them, using a brush or your hands to ensure every nook and cranny is covered. Note: This creates a protective barrier that keeps the juices inside the fish.
  5. Slide the dish into the center rack of the oven. Bake for 12 to 15 minutes. Note: You’ll know it’s getting close when you hear a faint sizzle and the kitchen fills with the scent of toasted garlic.
  6. Insert your thermometer into the thickest part of the fillet. It should read 145°F. The fish should look opaque and the surface should have a slight matte finish rather than a raw gloss.
  7. Remove the dish from the oven and immediately sprinkle the 2 tbsp of chopped parsley over the top. The residual heat will wake up the herbs without wilting them into oblivion.
  8. Let the fish sit for 3 to 5 minutes before serving. This allows the internal juices to redistribute, ensuring every bite is silky and moist.