{"id":13434,"date":"2020-02-27T17:02:37","date_gmt":"2020-02-27T09:02:37","guid":{"rendered":"https:\/\/seafoodsociety.hk\/recipe-perfect-baked-cod\/"},"modified":"2023-04-10T13:06:59","modified_gmt":"2023-04-10T05:06:59","slug":"recipe-perfect-baked-cod","status":"publish","type":"post","link":"https:\/\/seafoodsociety.hk\/zh-hant\/%e9%b1%88%e9%ad%9a%e9%a3%9f%e8%ad%9c\/recipe-perfect-baked-cod\/","title":{"rendered":"Recipe: Perfect baked Cod"},"content":{"rendered":"

If you’re someone who’s afraid of cooking seafood at home, cod is the fish for you. It’s basically impossible to mess up: It cooks quickly, is hard to overcook (unless you really forget about it), and is easy to flavour however you want. We love it served simply with some\u00a0roasted potatoes\u00a0and a side salad.<\/p>\n

Made it? Let us know how it went in the comment section below!<\/p>\n

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INGREDIENTS<\/strong><\/div>\n<\/div>\n
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  • 4\u00a0<\/span>cod filets<\/li>\n
  • Kosher salt<\/li>\n
  • Freshly ground black pepper<\/li>\n
  • 4 tbsp.\u00a0<\/span>extra-virgin olive oil, plus more for baking dish<\/li>\n
  • 1 c.\u00a0<\/span>cherry tomatoes<\/li>\n
  • 1\u00a0<\/span>lemon, sliced, plus more for garnish<\/li>\n
  • 2\u00a0<\/span>garlic cloves, smashed but not peeled<\/li>\n
  • 2\u00a0<\/span>sprigs thyme<\/li>\n
  • 2 tbsp.\u00a0<\/span>freshly chopped parsley, for garnish<\/li>\n<\/ul>\n
    \n
    DIRECTIONS<\/strong><\/div>\n<\/div>\n
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    • Preheat the oven to 400\u00b0 and pat cod filets with a paper towel until dry. Season all over\u00a0with salt and pepper.<\/li>\n
    • Combine olive oil, cherry tomatoes, lemon slices, garlic, and thyme in a 9″-x-13″ baking dish. Toss to coat and spread into an even layer. Nestle cod pieces into baking dish.<\/li>\n
    • Bake until fish is opaque and flakes easily with a fork, 15 to 20\u00a0minutes, depending on thickness of filets.<\/li>\n
    • Serve garnished with parsley, more lemon juice, and pan sauce.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

      If you’re someone who&#8…<\/p>\n","protected":false},"author":81,"featured_media":10346,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[389],"tags":[],"_links":{"self":[{"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/posts\/13434"}],"collection":[{"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/users\/81"}],"replies":[{"embeddable":true,"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/comments?post=13434"}],"version-history":[{"count":1,"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/posts\/13434\/revisions"}],"predecessor-version":[{"id":13435,"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/posts\/13434\/revisions\/13435"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/media\/10346"}],"wp:attachment":[{"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/media?parent=13434"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/categories?post=13434"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/tags?post=13434"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}