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This baked cod with chimichurri is an elegant and flavorful meal that will impress your family and friends! I love to serve it with creamy mashed potatoes and veggies for a complete dinner meal.
Chilean sea bass and cod are my favorite fish! It cooks in minutes, you don’t need to season it with lots of spices, and it’s low in calories. For more of my favorite recipes, check out this cod piccata, baked Chilean sea bass, and skillet cod with tomatoes onions and peppers.
INGREDIENT NOTES
See the recipe card below for ingredient quantities and complete instructions.
- Cod – Fresh or frozen cod fish works. If using frozen, make sure to thaw completely and get rid of any excess water.
- Parsley – Not to be confused with cilantro!
- Olive Oil – Use the best quality olive oil you can get your hands on.
- Lemon – Optional.
- Red Chili – I used a small red chili but feel free to use red pepper flakes instead.
- Salt and Pepper – You’ll need to season both the cod fish and the chimichurri sauce!
HOW TO MAKE IT
- Bake the fish. Preheat your oven to 400 degrees F and drizzle the cod fish with olive oil, and season with salt and pepper on both sides. Bake for 10 minutes or until the fish is fully cooked through.
- Prepare the chimichurri sauce. Finely chop the fresh parsley, garlic, and red chili. Combine all of the chimichurri ingredients and season with salt and pepper to taste.
- Pour the chimichurri sauce over the fish. The second the fish comes out of the oven, drizzle it with a little bit of lemon juice, and pour the chimichurri over each fillet.
PRO TIPS
- Take the cod fish out of the fridge for at least 20 minutes before cooking. This will ensure that the fish cooks evenly.
- Fish cooks extremely quickly, especially at 400 degrees, I recommend checking it at the 10-minute mark.
- For best results, use the freshest cod, best quality olive oil, and freshest parsley you can find!
- Season the fish generously with lots of Kosher salt and black pepper.
- Pat dry each cod fillet with a paper towel before seasoning, to remove any excess moisture.
STORAGE & REHEATING
Although I never recommend reheating fish, because it tends to overcook and become dry, you absolutely can! If you have any leftovers, place them in an air-tight container and refrigerate for up to 2 days. Make sure to give the chimichurri sauce a good stir before serving.
Tried this baked cod with chimichurri? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Baked Cod with Chimichurri
Ingredients
- 1 lb cod fish
- 2 tablespoons olive oil
- salt and pepper to taste
- lemon , to taste
- chimichurri sauce
Instructions
- Preheat your oven to 400 degrees F and line a baking sheet with parchment paper.
- Place the cod fillets on the prepared baking sheet, drizzle with olive oil, and season with salt and pepper on both sides. Bake for 10 minutes or until the fish is fully cooked through.
- While the fish cooks, prepare the chimichurri sauce.
- Remove the fish from the oven and drizzle a bit of lemon juice on each piece. Then, pour the chimichurri sauce over the fish fillets and enjoy!
Notes
- Take the cod fish out of the fridge for at least 20 minutes before cooking. This will ensure that the fish cooks evenly.
- Fish cooks extremely quickly, especially at 400 degrees, I recommend checking it at the 10-minute mark.
- For best results, use the freshest cod, best quality olive oil, and freshest parsley you can find!
- Season the fish generously with lots of Kosher salt and black pepper.
- Pat dry each cod fillet with a paper towel before seasoning, to remove any excess moisture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
