Delicious Baked Cod with Zesty Chimichurri: An Easy & Flavorful Dinner Recipe
Prepare to impress your family and friends with this incredibly elegant and vibrantly flavorful Baked Cod with Chimichurri. This dish isn’t just a treat for the taste buds; it’s also incredibly simple to prepare, making it a perfect choice for both busy weeknights and special occasions. The delicate, flaky cod beautifully complements the bright, herbaceous, and slightly spicy notes of the chimichurri, creating a harmonious and utterly delightful meal. I particularly love serving it alongside creamy mashed potatoes or a light quinoa salad and your favorite steamed or roasted vegetables for a complete, well-rounded dinner.
Why Cod is the Perfect Choice for a Healthy Meal
When it comes to fish, cod and Chilean sea bass hold a special place in my heart, and for good reason! Cod is an excellent source of lean protein, low in calories, and incredibly versatile. Its mild flavor makes it a fantastic canvas for bold sauces like chimichurri, allowing the fresh herbs to truly shine. One of the best qualities of cod is how quickly it cooks – often in just minutes – meaning a delicious and healthy meal is never far away. You don’t need a pantry full of exotic spices; a simple seasoning of salt, pepper, and a good drizzle of olive oil is often all it takes to bring out its natural deliciousness.
If you’re looking for more ways to enjoy this wonderful white fish, I highly recommend exploring these other fantastic recipes: Cod Piccata, a zesty and caper-filled delight; Baked Chilean Sea Bass, for another elegant baked fish option; and Skillet Cod with Tomatoes, Onions, and Peppers, a hearty and flavorful one-pan meal.
Understanding Chimichurri: The Ultimate Herb Sauce
For those unfamiliar, chimichurri is a vibrant, uncooked green sauce originating from Argentina and Uruguay, traditionally served with grilled meats. However, its fresh, tangy, and herbaceous profile makes it an incredibly versatile condiment that pairs exceptionally well with fish, chicken, and even vegetables. It’s typically made from finely chopped fresh parsley, minced garlic, olive oil, oregano, and red wine vinegar, often with a touch of red chili for a subtle kick. The beauty of chimichurri lies in its simplicity and the way it elevates any dish with a burst of fresh flavor. It’s a game-changer for lean proteins like cod, adding moisture, zest, and an aromatic depth that transforms a simple baked fish into a gourmet experience.
Key Ingredients for Your Perfect Baked Cod with Chimichurri
Crafting this exquisite dish starts with selecting quality ingredients. Below are the essentials and a few notes to ensure the best results. For exact quantities and full instructions, please refer to the comprehensive recipe card further down the page.
- Cod: The star of our dish! You can use either fresh or frozen cod fillets. If opting for frozen, ensure they are completely thawed before cooking. Patting the fish dry with paper towels is crucial to remove any excess water, which helps it bake more evenly and prevents it from steaming instead of baking beautifully. Look for thick fillets, about 1-inch thick, for optimal baking.
- Fresh Parsley: This is the backbone of your chimichurri. Make sure to use fresh, flat-leaf (Italian) parsley for the best flavor and aroma. Be careful not to confuse it with cilantro, as their flavors are distinctly different!
- High-Quality Olive Oil: Since chimichurri is an uncooked sauce, the quality of your olive oil truly matters. Use a good extra virgin olive oil for a rich, fruity, and robust flavor that will enhance the sauce and the fish. It will also be used to lightly coat the cod before baking.
- Lemon: While optional for the chimichurri itself, a squeeze of fresh lemon juice over the baked cod just before serving is highly recommended. It brightens all the flavors and adds a delightful tang. Consider adding a bit of lemon zest to the chimichurri for an extra aromatic boost.
- Red Chili or Red Pepper Flakes: For that signature subtle heat in the chimichurri! I typically use a small fresh red chili, finely minced. If you prefer, a pinch or two of red pepper flakes works just as well and is a convenient pantry staple. Adjust the amount to your preferred spice level.
- Garlic: A fundamental component of chimichurri, providing pungent depth. Freshly minced garlic is non-negotiable for the best flavor.
- Red Wine Vinegar: Adds the essential tang and acidity to the chimichurri, balancing the richness of the olive oil and brightening the herbs.
- Salt and Pepper: Essential for seasoning both the cod fish and the chimichurri sauce. Use Kosher salt for the fish, as its larger flakes adhere well and provide consistent seasoning. Freshly ground black pepper adds a lovely aromatic touch. Don’t be shy with seasoning; it brings out the best in the ingredients!
How to Prepare Baked Cod with Chimichurri: A Step-by-Step Guide
This recipe is designed for ease and efficiency, ensuring you get a gourmet-quality meal on the table with minimal fuss. Follow these simple steps for perfect results every time:
- Preheat Oven and Prepare Cod: Start by preheating your oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper for easy cleanup. While the oven heats, ensure your cod fillets are patted thoroughly dry with paper towels to remove any surface moisture. Drizzle each cod fillet generously with a good quality olive oil, then season both sides liberally with salt and freshly ground black pepper. Arrange them on the prepared baking sheet.
- Bake the Fish to Perfection: Place the baking sheet with the seasoned cod into the preheated oven. Bake for approximately 10-12 minutes, or until the fish is opaque throughout and flakes easily with a fork. The cooking time may vary slightly depending on the thickness of your fillets. Avoid overcooking, as cod can dry out quickly.
- Prepare the Chimichurri Sauce: While the fish bakes, it’s time to assemble your vibrant chimichurri. Finely chop the fresh parsley, mince the garlic cloves, and finely chop the red chili (or measure out your red pepper flakes). In a medium bowl, combine all of your chimichurri ingredients: the chopped parsley, minced garlic, red chili (or flakes), good quality olive oil, red wine vinegar, and a pinch of dried oregano. Stir everything together thoroughly until well combined. Season generously with salt and pepper to taste, adjusting as needed to achieve a balanced flavor profile.
- Assemble and Serve: The moment the perfectly baked cod comes out of the oven, transfer it to individual plates. Immediately drizzle a little bit of fresh lemon juice over each fillet – this really brightens the flavors. Then, spoon a generous amount of the freshly prepared chimichurri sauce over each piece of cod. Serve warm and watch your guests be amazed!
Expert Tips for the Best Baked Cod with Chimichurri
Achieving restaurant-quality results at home is easier than you think with these professional tips:
- Bring Fish to Room Temperature: For optimal and even cooking, take your cod fillets out of the fridge at least 20 minutes before you plan to bake them. This allows the fish to cook uniformly from edge to center, preventing a cold interior or dried-out exterior.
- Monitor Cooking Time Closely: Fish cooks exceptionally quickly, especially at 400 degrees F. Begin checking for doneness around the 8-10 minute mark. The cod is ready when it flakes easily with a fork and is opaque throughout. Overcooked fish becomes dry and rubbery, so aim for just done. An internal temperature of 145°F (63°C) is ideal.
- Prioritize Fresh, High-Quality Ingredients: The success of this dish heavily relies on the freshness of your ingredients. Use the freshest cod you can find, the best quality extra virgin olive oil, and the brightest, most aromatic fresh parsley for a truly superior chimichurri. It makes a noticeable difference in flavor.
- Season Generously: Don’t underestimate the power of salt and pepper. Season the fish generously on both sides with Kosher salt and freshly ground black pepper before baking. This layering of seasoning ensures every bite is flavorful.
- Pat Dry for Crispier Edges: Before seasoning, always pat each cod fillet thoroughly dry with a paper towel. Removing excess moisture allows the seasoning to adhere better and helps the fish achieve a slightly crisper, more appealing exterior rather than steaming in its own juices.
- Customizing Your Chimichurri: Feel free to adjust the spice level in your chimichurri. For more heat, add extra red chili or pepper flakes. For a milder sauce, reduce the amount. You can also experiment with a tiny pinch of dried oregano or a touch of smoked paprika for added complexity.
- Consider a Quick Broil Finish: If you like a slightly browned, more caramelized top on your cod, you can place it under the broiler for 1-2 minutes at the very end of cooking, keeping a close eye on it to prevent burning.
Storage and Reheating Tips for Leftover Cod
While this dish is undeniably best enjoyed fresh, you can certainly store and reheat any leftovers. I generally don’t recommend reheating fish if possible, as it tends to overcook easily and can become dry and tough. However, if you do have any delicious leftovers, place them in an airtight container and refrigerate for up to 2 days. The chimichurri sauce itself holds up well and its flavors can even meld further in the fridge.
When reheating, to prevent excessive dryness, consider these methods:
- Oven/Toaster Oven: Preheat your oven to a low temperature, around 275-300 degrees F (135-150 degrees C). Place the cod on a baking sheet, cover it loosely with foil to retain moisture, and bake for 10-15 minutes, or until just heated through.
- Microwave (Use with Caution): If using a microwave, reheat in short 30-second bursts on a lower power setting, checking frequently. This is the quickest but also the method most prone to drying out the fish.
Regardless of your reheating method, make sure to give the chimichurri sauce a good stir before serving, as the oil and herbs may separate during storage. If the reheated fish is a bit dry, an extra dollop of fresh chimichurri can work wonders to bring it back to life!
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 for more delicious recipe inspiration!
Baked Cod with Chimichurri
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Ingredients
- 1 lb cod fish
- 2 tablespoons olive oil
- salt and pepper to taste
- lemon , to taste
- chimichurri sauce
Instructions
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Preheat your oven to 400 degrees F and line a baking sheet with parchment paper. This will ensure your cod bakes perfectly and makes cleanup a breeze.
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Place the cod fillets on the prepared baking sheet. Drizzle them generously with olive oil, then season both sides with salt and pepper to taste. Ensure the fish is evenly coated and seasoned. Bake for 10-12 minutes or until the fish is fully cooked through and flakes easily with a fork.
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While the fish cooks in the oven, take this time to prepare your vibrant chimichurri sauce. Finely chop the fresh parsley, garlic, and red chili, then combine with olive oil, red wine vinegar, and seasoning according to the full chimichurri recipe.
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Remove the fish from the oven. For an added burst of freshness, drizzle a bit of fresh lemon juice on each piece of cod. Then, generously pour the prepared chimichurri sauce over the fish fillets. Serve immediately and enjoy this incredibly flavorful meal!
Notes
- Take the cod fish out of the fridge for at least 20 minutes before cooking. This simple step will ensure that the fish cooks more evenly throughout.
- Fish cooks extremely quickly, especially when baked at 400 degrees F. I highly recommend checking it at the 10-minute mark to prevent overcooking and keep it tender.
- For truly the best results, always strive to use the freshest cod available, alongside a high-quality extra virgin olive oil, and the freshest parsley you can find for your chimichurri.
- Don’t be shy with seasoning! Season the fish generously with plenty of Kosher salt and freshly ground black pepper on both sides to enhance its natural flavors.
- Before seasoning, always pat dry each cod fillet thoroughly with a paper towel to remove any excess moisture. This helps in achieving a better texture and allows seasonings to adhere effectively.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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