You’ve probably seen a good number of baked cod fish recipes. Some with panko breadcrumbs, some with lemon, but let me introduce you to our go-to easy weeknight meal! You know from my 25-minute breaded cod, shrimp tacos, and sheet pan salmon that we’re huge seafood lovers! I realize not everyone and their broth know how to bake cod, but this cod recipe is legit the simplest. If I don’t have orzo or pesto, I’ll use Trader Joe’s frozen sweet potato gnocchi as a simple no-fuss side. Or roasted potatoes. Or baked cauliflower! No limits here, good people.
Ingredients
Cod: I like frozen wild cod and tested it that way, but if you live near an ocean and can get fresh, great! I always keep a two-pound bag of wild cod in the freezer for this reason. Diced tomatoes: A super simple way to infuse flavor into the cod. Orzo: I love orzo because of the soft, fluffy texture. It also cooks up really fast. You can use brown rice or quinoa for gluten free, or whatever you fancy! I used regular orzo but they also make whole wheat. Pesto: Store bought or homemade pesto works great! The lemony pesto pairs so well with the tomato cod. Olive oil: A good drizzle to add more flavor. Seasoning: I like oregano on the cod but fresh thyme is also stellar. We’re also using plenty of kosher salt, freshly ground black pepper, and garlic powder to season up that mild fish.
How to make oven baked cod
What’s fab about cod is that it’s super mild and doesn’t have a strong fishy flavor. It’s a good introductory fish! It’s also pretty affordable. Winning!
Can you use frozen cod?
Absolutely! I do this all the time when it’s 7pm and I’ve done nothing to prep dinner, ya know? Simply follow the recipe as written and don’t thaw it. How long to bake cod, you ask? Cook for 35 minutes, or until flakey and opaque. There will be more liquid in the dish but it’ll still taste amazing.
Storage tips
Store leftover fish in its tomato mixture separately from the orzo in air tight containers for up to three days in the fridge.
