Summary: Baked cod with lemon and olive oil is the simplest and most rewarding cod recipe. 20 minutes in the oven, correct temperature, and product quality are the only factors that matter. This guide explains the exact times based on thickness, the ideal temperature, and how to prevent cod from drying out.
Table of Contents
The correct temperature: 180°C is key
Cod dries out at high temperatures. At 200-220°C, the outside becomes tough and dry before the inside is cooked. The ideal temperature for baked cod is 180°C with top and bottom heat, without a fan (a fan dries it out faster).
Ingredients for 4 people
| Ingredient | Quantity | Note |
|---|---|---|
| Desalted cod fillets | 4 x 150g | 3-4 cm thick |
| EVOO | 6 tablespoons | Extra virgin |
| Lemon | 2 | Juice + zest |
| Garlic | 4 cloves | Sliced |
| Fresh thyme and rosemary | To taste | Optional but recommended |
Step-by-step recipe
- Prepare the tray: Line with parchment paper. Pour 3 tablespoons of EVOO and spread the sliced garlic over the entire tray.
- The express marinade: Place the cod fillets on the garlic. Pour the lemon juice and the rest of the oil. Add lemon zest and herbs. Let rest for 10 minutes.
- Bake: Preheat to 180°C. Bake for 15-20 minutes depending on thickness (see chart).
- Perfect doneness: The cod is ready when the flakes separate easily when pressed with a fork and the center is no longer translucent.
- Rest for 3 minutes before serving. Residual heat finishes the cooking.
Time chart by thickness
| Fillet thickness | Time at 180°C | Result |
|---|---|---|
| 2 cm | 10-12 min | Juicy, delicate |
| 3 cm | 15-18 min | Ideal — pearly center |
| 4 cm | 20-22 min | Longer time, higher risk of drying out |
The juiciness trick: cod gelatin
Cod contains collagen which turns into gelatin at 60-65°C, giving it that characteristic succulent texture. If you exceed 70°C in the center, the gelatin contracts and the cod becomes dry. The key: remove the cod when the center still appears slightly undercooked — the resting period finishes it off.
Variations with the same method
- With vegetables: Add peppers, onion, and tomato under the cod. Bake them together. See full recipe.
- With honey and mustard: Replace the lemon with a mixture of honey + Dijon mustard. Extraordinary sweet-savory flavor.
- With bread crust: Breadcrumbs + garlic + parsley + EVOO on top of the fillet. Grill for the last 3 minutes.
- With potato gratin (patatas panadera): Sliced potatoes under the cod. Everything bakes together.
Bacalalo — Premium desalted cod
Cod fillets and portions with the perfect salt level. Ready for the oven without prior preparation.
View products →Frequently asked questions
Fresh or desalted cod for the oven?
Both work. Desalted cod has a more intense flavor due to the curing process. Fresh cod is more neutral and delicate. For this recipe, desalted cod gives the dish more character.
Can I use frozen cod directly?
Yes, if it's fresh frozen cod. If it's desalted frozen cod, thaw it in the refrigerator first and drain well before baking.
Why does my baked cod turn out dry?
Too high a temperature or excessive cooking time. Use 180°C and respect the times according to thickness. Covering with aluminum foil for the first 10 minutes also helps.
Can this cod be made in advance?
Baked cod loses quality when reheated. Prepare the tray in advance but bake at the last minute. Maximum 30 minutes wait.
