Crispy Skin Baked Cod (Printable Version)

Tender cod fillets feature crisp skin and bright lemon notes for a simple, flavorful main dish.

# What You'll Need:

01 - 4 skin-on cod fillets (5–6 oz each), patted dry

02 - 2 tablespoons olive oil

03 - 1 teaspoon sea salt

04 - ½ teaspoon freshly ground black pepper

05 - ½ teaspoon smoked paprika (optional)

06 - 2 lemons (1 zested and juiced, 1 sliced into rounds)

07 - 2 tablespoons fresh parsley, finely chopped

08 - 2 garlic cloves, minced

01 - Heat oven to 425°F and line a baking tray with parchment paper.

02 - Pat cod fillets thoroughly dry using paper towels to ensure crisp skin.

03 - Rub olive oil over both sides of each fillet. Season the flesh side with salt, pepper, and smoked paprika if using.

04 - Place cod fillets skin-side up on the prepared tray, pressing gently to ensure contact.

05 - Distribute minced garlic and lemon zest evenly over the fillets.

06 - Arrange lemon slices around fillets and drizzle with half of the lemon juice.

07 - Bake for 12 to 15 minutes until cod is opaque and skin is golden and crisp. Optional: broil for 1 to 2 minutes for extra crispness.

08 - Remove from oven, drizzle with remaining lemon juice, and sprinkle with chopped parsley.

09 - Serve immediately with preferred side dishes.

01 -

The secret crisp skin feels like a delight you're sharing just between friends
The fresh lemon and herbs bring a zing that keeps this dish fresh and inviting every time

02 -

Patting the cod dry is non-negotiable for crispy skin; skipping this step results in steamed, soggy fish
Preheating the baking sheet makes all the difference—it helps to instantly start crisping the skin on contact

03 -

Use a hot oven and a preheated tray to get that perfect crisp every time
The little sprinkle of smoked paprika can turn a good dish into something memorable