Garlic and Parsley Baked Cod with Watercress Sauce

Today I decided to get away from the usual way that I cook cod—beer battered and served with those lovely fries drizzled with malted vinegar–hence, Fish & Chips. Seems of late that is the ONLY way I’ve eaten cod. But cod filets are nice and thick and taste just as good baked. 

A few cherry tomatoes  added a nice ‘coolness’  that enhanced the sauce

A squeeze of lemon before serving


4 cod filets

1 Tbsp chopped parsley

1/2 tsp paprika

1/2 tsp crushed red pepper flakes

4 Tbsp butter

2 cloves garlic – finely chopped

2 Tbsp extra virgin olive oil

1 lemon – sliced, a little grated zest


Preheat the oven to 375 F. Lightly butter the bottom of a shallow baking dish, or give it a spray of  Pam (or the like). In a small mixing bowl, combine the parsley, paprika, and red pepper flakes. Melt the butter in a small pan over medium heat; add the garlic and oil–saute until the garlic is fragrant and remove the pan from the heat. Place the cod filets in the baking dish and spoon on half of the garlic and butter olive oil mixture. Sprinkle on half of the parsley and paprika mixture.

Bake for about 8 minutes, remove the dish from the oven and spoon on the remaining garlic, butter, and olive oil mixture, followed by the rest of the parsley paprika mixture. Return to the oven and bake for another  8 to 12 minutes, or until the cod flakes easily with a fork.

Place on your serving platter, give it a squeeze of the fresh lemon, and garnish with lemon zest.

Garlic, butter and olive oil

Spooned onto our filet

On goes the chopped parsley/paprika/pepper flake mixture. Then into the oven

Although not shown, I served this with Jasmine Brown Rice

Garlic-Parsley Baked Cod with Watercress Sauce

2 Comments (+add yours?)

  1. Justice Stewart
    May 05, 2012 @ 17:36:24

    I love this! Keep up the good work Ruby 🙂


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