Baking cod is one of the fastest and simplest ways of serving up this fish, especially if you are cooking for several people (just increase the quantities accordingly and make sure the cod fillets are of equal size so they cook at an even rate). There are hundreds of ways of doing this, but here’s a simple, quick recipe that really allows the flavour of the fish to speak for itself.
- olive oil
- 2 cod fillets
- ¾ ounce / 25g breadcrumbs
- zest of one lemon
- 2 garlic cloves, minced
- sea salt
- lemon wedges to serve
Pre heat the oven to 200°C (180°C fan) / 392°F (356°F fan).
Line a shallow baking tray with foil, oil lightly, before placing the cod on the foil. Brush a liberal amount of oil onto the cod.
Mix the breadcrumbs, lemon, garlic and a good pinch of sea salt in a bowl then sprinkle over the cod so it adheres to the oil.
Cook in the oven for 15 minutes.
Serve with the lemon, cut into wedges.
Once the prime evidence of catastrophic over-fishing, cod numbers in the North Sea have really bounced back and this tasty fish is back on the table and you can eat it with a clear conscience. North Sea cod was significantly running down in the 1980s and 90s but in 2006 stringent regulations were imposed on the fishing industry since when numbers have bounced back to sustainable levels, although some, such as the Marine Conservation Society, believe we are still at a point where the glass is either half empty or half full, depending on your point of view. They prefer us to source cod from Iceland, the North Sea Arctic, and the East Baltic Sea rather than the North Sea itself.