Chunky, light and nutritious, cod loin makes a healthy meal However, baked cod will dry out fast in the oven unless prepared well and cooked for the right amount of time. A little marinade or oil will help keep the fish juicy and moist.
Course Fish
Ingredients
4tbsp. olive oil
Small bowl
Dried coriander
Dried parsley
2clovesof garlic
Black pepper
Sea salt
Baking tray
Kitchen foil
Butter
4piecesof cod loin6-oz. each
Instructions
Preheat the oven to 400 degrees F.
Drizzle 4 tbsp. of olive oil into a small bowl. Add a pinch of dried coriander and parsley. Crush two cloves of garlic and add to the olive oil mix. Season with a grind of fresh black pepper and some crushed sea salt.
Line a metal oven tray with foil. Smear a thin coating of butter on the foil. Place four 6-oz. pieces of cod loin onto the tray.
Pour the olive oil mixture over each piece of cod. Massage the oil into the fish, turning each over to ensure that every part of the cod loin gets covered.
Cook the cod loins for 10 minutes.
Check the center of one of the fillets. Look for opaque flesh -- this means the fish is cooked and ready to serve. Slightly see-through flesh means you must cook the cod loins for longer. Continue cooking until ready if necessary.