Cod is a semi-fatty fish which is rich in omega-3 Rich in vitamin B12 Limits the risks of cardiovascular disease Consumed all over the world, cod is particularly appreciated in the West Indies, in donut or in chiquetaille (crumbled cod served with oil and chili), as well as in Portugal, where we taste this fish with potatoes and onions.
Keeping easily thanks to salt and a good source of protein, cod has long been considered a fish intended for modest populations. This is no longer the case today, because of overfishing, restrictive measures have been imposed to avoid the extinction of the species.
Best Baked Cod
- 4 cod threads, about 1-inch thick
- Kosher salt
- Freshly ground black pepper
- 4 tbsp. extra-virgin olive oil, plus more for baking dish
- 1 c. cherry tomatoes
- 1 lemon, sliced, plus more for garnish
- 2 garlic cloves, smashed but not peeled
- 2 sprigs thyme
- 2 tbsp. freshly chopped parsley, for garnish
- Preheat the oven to 400° and pat cod filets with a paper towel until dry. Season all over with salt and pepper.
- Combine olive oil, cherry tomatoes, lemon slices, garlic, and thyme in a 9"-x-13" baking dish. Toss to coat and spread into an even layer. Nestle cod pieces into baking dish.
- Bake until fish is opaque and flakes easily with a fork, 15 to 20 minutes, depending on thickness of filets.
- Serve garnished with parsley, more lemon juice, and pan sauce.