Flaky Oven-Baked Cod

1. Heat the oven. Preheat to 425°F. Set a rack in the middle of the oven. Line a rimmed baking sheet with parchment (optional, but your future self will be grateful).
   Convection note: If using convection, reduce heat to 400°F and start checking 2 minutes early.

2. Prep the fish. Check for pin bones by running your fingers lightly over the surface and remove any with tweezers. If your fillets have skin, you can bake skin-side down or remove it. Pat the fillets very dry with paper towels. This is how you get better browning and avoid watery fish.

3. Season. Place cod on the baking sheet. Drizzle with olive oil and rub lightly to coat. Sprinkle evenly with salt, pepper, paprika, and garlic powder (if using).

4. Mix the lemon butter. In a small bowl, stir together melted butter, minced garlic, lemon zest, lemon juice, and parsley. For a smoother flavor, let it sit for 2 to 3 minutes while the oven finishes heating (it takes the sharp edge off raw garlic). Add red pepper flakes if you want a little heat.

5. Sauce it. Spoon the lemon butter over the fillets. If you like, tuck a few lemon slices around or on top of the fish.

6. Bake. Bake for 10 to 14 minutes, depending on thickness, until the fish is opaque and flakes easily. For best accuracy, check the thickest part with an instant-read thermometer. The USDA guideline is 145°F. If you prefer it a little juicier, pull at 140°F and let it rest for 2 minutes.

7. Rest, then finish. Let the cod rest for 2 minutes. Spoon any pan sauce over the top, then add a final squeeze of lemon and a little extra parsley.

8. Serve. Serve immediately with rice, roasted potatoes, or crusty bread to mop up the lemon-garlic butter.

   

Marilyn tip: If your cod pieces are uneven, pull the thinner ones first and let the thicker ones go another 2 minutes. Nobody needs a dry edge piece in their life.