Oven Baked Cod

Unlike red meat, which should rest at room temp for at least a half hour before you cook it, you don’t really want fish to warm up, so keep it cool in the fridge until you’re ready to start. The following steps are for cooking up about 1.20lbs of fresh Cod.

Step one: Preheat your oven to 350 degrees.

Step two: Gather all ingredients and utensils. I will be using a 3QT Pyrex pan for this. (I would avoid using aluminum as it transfers heat quickly and we don’t want the bottom of the fish to burn.)



3 small vine ripe tomatoes cut into wedges
Fresh garlic (as much or as little as you like) - I use 4 big cloves, diced.
Butter (about 3 tablespoons)
Kosher salt (Just a small pinch; about 1/8 teaspoon)
Old Bay Seasoning
Adobo
1 fresh lemon

Note: The lemon can be used before or after cooking. I prefer to squeeze fresh lemon juice on my fish after, but if you do not like the taste of lemon (and honestly, the dish has enough flavors without it), the lemon may be omitted.

Step three: Spray the inside of the Pyrex pan (you are going to see a lot of this pan over the next several months) with a non-stick cooking spray such as PAM.



I should mention that I like fish with the skin on it. I think it really adds to the flavor and I love eating it, but again, depending on your personal preference, you may remove it or have it removed at the store. I tend to buy most of my fish from Whole Foods as I have found it to be the best you can find in a retail grocer. They usually ask about the skin, but I always tell them in a proud tone, “Leave it on!”

Step four: Place the fish in your pan SKIN SIDE DOWN and add the rest of the ingredients. I start with the pinch of kosher salt and then apply the garlic.



Next, add the butter. Just slice it up and lay it on.



When adding the tomatoes, I like to place them all around the fish, slightly tucking them under the edges. Doing this not only keeps the edges from burning, but I think helps it cook more evenly. (I could be wrong on the “cooking more evenly” part, so I am open to criticism.) Once you get all your tomatoes organized, add your Old Bay, Adobo and lemon if you prefer. It should look a little like this:



Step five: Place the pan in your 350 degree oven for about 25-27 minutes, or until flaky. Whatever you do, don’t overcook it! I went 32 minutes once and ended up with a rubber cat toy, which our cats LOVED, by the way! Anyway, here is a great close up of the finished product.



Step six: Plate with fries or rice and extra lemon wedges if you have any left and (I hate to keep using this cliché, but) enjoy!



Stay tuned: Up next are my oven-baked chicken thighs! And don't you worry my little vegetarian friends; I have something up my sleeve for you as well!