Smoky baked cod

Smoky Baked Cod

This is another of those incredibly simple dishes that I knock together when I want something comforting after a hard day’s work. It goes great with some salad potatoes and greens or equally as well with some boiled rice.

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  • 2 large boneless, skinless cod fillets
  • 1 tablespoon of olive oil
  • 1 garlic clove, minced
  • 1 large sprig of thyme
  • ½ teaspoon of sweet smoked paprika
  • 1 lemon


Preheat the oven to 200ºC (180°C fan) 392°F (356°F fan).

Place the fillets into a snug fitting Pyrex baking dish.

Drizzle with the lemon juice and sprinkle evenly with the garlic, thyme leaves and paprika.

Add a good amount of seasoning and put in the oven for 15 minutes.

Remove, slice the lemon in half and squeeze one half each over the fillets.  Serve.


Although paprika is associated with Hungarian cuisine, it is in fact a spice made from air-dried fruits of the chilli pepper and thus has its origin in Mexico and the Americas. It was the Spanish who discovered it in the 16th century and imported it to Europe, where it eventually reached Central Europe via the Balkans, which was then under Ottoman rule. It did not actually become popular in Hungary until the 19th century. The British took to using the Hungarian word paprika (which means “little pepper”).

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