Baked Cod Fillets | Kitchen Spirit

Jill Reid | Kitchen Spirit

It’s never been easier to fix a delicious dinner when you’re short on time . . .

Looking for interesting and creative ways to introduce the occasional fish option? Here’s a simple-to-follow recipe with just a few ingredients that’s a hit every time. Pair these juicy fillets with my Sweet Potatoes with Almonds and Raisins on the side and you have the bases covered.

Ingredients:
2-4 fresh cod fillets
Himalayan salt and course black pepper
Garlic-infused extra virgin olive oil
Lemon slices
Mushrooms
Paprika
Basil
Dried red chili flakes (optional)
Foil

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Coat the baking dish with a little olive oil. Salt and pepper both sides of the fillets and place in pan. Sprinkle with basil, paprika, and a few dried red chili flakes. Slice the mushrooms and lay on top. Drizzle with a light coating of EVOO. Lay sliced lemons over mushrooms, cover tightly with foil, and bake at 300 degrees for 30-40 minutes.

Tips:
The cod fillets can be assembled in heavy duty foil and baked in the oven or on the grill. Close the foil tightly at top and sides, and don’t open until ready to serve to retain moisture.

This recipe works well with other fish choices such as Mahi and sea bass. Adjust the baking time based on the thickness of the fillet for best results.