Baked Cod
SERVES: 2
PREP TIME: 10 minutes
TOTAL TIME: 20 minutes
COURSE: Entree
"Historically, cod has been a mainstay in Atlantic waters and a part of European diets for hundreds of years. The fish also played a big part in North American history. Today, cod is still popular, and the flaky, firm meat is sweet and mild enough to convert even the most skeptical non-fish eaters."
—Joe Gurrera
Citarella's Owner & Original Fishmonger, author of JOE KNOWS FISH
Ingredients
- 2 (6- to 8-ounce) skinless cod fillets
- 2 tablespoons extra- virgin olive oil
- Sea salt and freshly ground pepper to taste
- 2 teaspoons Herbes de Provence
Instructions
- Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper and set aside.
- Rinse the fish and pat it dry with paper towel.
- Put the fillets in a large bowl and drizzle with the olive oil.
- Using your hands, gently rub the oil over the fish until fully coated.
- Season with salt and pepper and sprinkle with the herbes de Provence.
- Place the cod on the prepared baking sheet.
- Bake for 8 to 10 minutes, or until just cooked through. Serve immediately.
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SHOP THIS RECIPE
Begin Each Recipe with the Finest Seafood
Did you know that Citarella owner, Joe Gurrera also owns Lockwood & Winant, a wholesale seafood company at the Fulton Fish Market? Joe has relationships with trusted fishermen worldwide, ensuring we offer the widest variety, highest quality, freshest seafood. Many of our fishmongers have worked with Joe for decades and have been trained to wield a knife like an artisan. They hand-cut, hand-shuck, and hand-prepare our seafood for your order.
