I absolutely love baked fish! It’s one of my favorite weeknight meals, and this recipe for baked cod with potatoes, lemon and herbs is so incredibly easy to make. The flavor of the fish combined with the garlicky potatoes is absolutely mouthwatering.
Baked cod is surprisingly easy to make, even though it looks kind of fancy. There are just a few simple ingredients and a bit of basic preparation. This dish is a regular in our rotation, and I have experimented with it in many different ways.
Why you’ll love this recipe
- It’s very easy to make and you only have to dirty up two dishes (one for microwaving and one for baking the cod)
- It’s full of flavor
- You can use any white fish, so if you’re bored with cod, feel free to switch it up
- The potatoes add a nice contrast to the meal
- You can experiment with different herbs to suit your personal preferences
Ingredients needed for this baked cod recipe with potatoes
The ingredient list for this recipe is very simple. It’s surprising how much texture and flavor comes through with so little prep work.
- 1-1.5 pounds of fresh cod – Cod has a mild flavor so it works great for this recipe, but you can also use any white fish you’d like. Don’t go crazy getting the weight exact. Just choose a good looking piece you can cut evenly. Choose the best and freshest fish you can find, if possible.
- 3-4 russet potatoes – Keep the recipe simple by leaving the potatoes unpeeled. You should have 1-2 pounds total. Slice them into even rounds about 1/4 inch to 1/2 inch thick.
- 4 Cloves minced garlic – We eat a lot of garlic in this house. I find 4 reasonably sized cloves is a good balance but you can add more or less to your liking. Use a garlic press for the best flavor.
- Fresh thyme – I like using fresh thyme, but you can use any fresh herbs you’d like. Experiment with rosemary, oregano, or whatever you have on hand.
- 1 Lemon – You’ll be using half of the lemon sliced for baking, and the other half for juicing the fish when it’s done cooking.
- Extra virgin olive oil – You’ll be using about 4 tablespoons, divided.
- Salt & pepper
How to make baked cod with potatoes, lemon, and herbs
- Preheat oven to 420 degrees
- Step 1: Peel and mince your garlic. I like using a garlic press for this, but you can also mince with a knife.
- Step 2: Slice your potatoes into rounds. Be sure to cut them evenly so they cook evenly. Shoot for 1/4 inch to 1/2 inch slices.
- Step 3: Place potatoes in a microwave-safe bowl with 2 tablespoons of olive oil, 1/2 teaspoon salt, and the minced garlic. Toss to coat.
- Step 4: Microwave potatoes for 12 minutes stirring halfway through to ensure they cook evenly.
- Step 5: After the potatoes are done in the microwave, lay them evenly in your baking dish. I like to use a 9×13 sized dish, but any will do.
- Step 6: Lay your cod on top of the potatoes. Drizzle a couple tablespoons of olive oil on top, and garnish with lemon slices, herbs of choice, and salt and pepper.
- Step 7: Bake in preheated oven at 420 degrees for 15 minutes. At this point, you’ll want to check the fish because depending on thickness, cook time can vary. If you have thick pieces, you may need to add an additional 5 minutes at a time. When the fish flakes easily and cook throughout, it is ready.
- Squeeze fish with fresh lemon juice and enjoy!
What to serve with baked cod and potatoes
This meal is pretty filling on it’s own, but a side of fresh vegetables is always good. Here are some ideas on what to serve with this meal.
- Fresh chopped salad
- Roasted vegetables (broccoli or asparagus)
- Steamed greens (green beans, spinach, or kale)
- Sautéed greens (collard, mustard, or turnip)
- Grilled vegetables (squash or peppers)
How long does it take to bake cod?
The cooking time really depends on the cut and thickness of fish you get. I recommend baking for 15 minutes, and then checking for doneness with a food thermometer. If it’s not quite ready, add an additional 5 minutes until it flakes easily and is cooked through.
Can I make this recipe with a different type of fish?
Yes, absolutely! Any white fish will work for this recipe. I have personally never tried it with salmon, but I would be curious how that would taste!
Can I use frozen cod for this recipe?
Yes, you can use frozen cod for this recipe. However, it will take longer to cook and make sure the fish is completely thawed before baking.
Can I make this recipe without herbs or with different herbs?
Yes, you can definitely make this recipe without herbs if you’d like. It will still be tasty, but the herbs add a nice flavor to the dish. I also encourage you to experiment with your favorite fresh herbs.
How do I store leftovers?
Leftovers can be stored in an airtight container in the fridge, but I recommend eating that day or the next.
After making this recipe, you’ll see just how simple it really is! And, it’s so flavorful. For requiring such minimal effort, this meal is on par with a fancy restaurant.
Baked Cod With Potatoes, Lemon and Herbs
- 1-1.5 lb fresh cod
- 3-4 russet potatoes 1-2 pounds in weight
- 4 cloves garlic minced
- 2 sprigs thyme or herb of choice
- salt and pepper
- olive oil
- Preheat oven to 420°F
Prepare the potatoes
- Slice your unpeeled potatoes into rounds. Shoot for 1/4 inch to 1/2 inch slices.
- Toss with minced garlic, salt, pepper, and about 2 tablespoons of olive oil in a microwave safe dish.
- Microwave for 12 minutes, stirring halfway through.
- After the potatoes are done in the microwave, lay them evenly in a baking dish.
Prepare the cod
- Lay your cod on top of the potatoes. You may need to slice the piece of fish in half so it fits. Drizzle a couple tablespoons of olive oil on top, and garnish with lemon slices from half of one lemon, herbs of choice, and a pinch of salt and pepper.
- Bake in preheated oven for 15 minutes before checking for doneness. Add time in 5 minute increments until fish is cooked through and flakes easily.
- Squeeze with lemon juice using other half of lemon, and enjoy!
- Any white fish will work in this recipe, however I like the flavor of cod.
- I like using thyme when cooking with fish, but you can use oregano, rosemary, or any other fresh herbs you have on hand.