Is it better to bake fish covered or uncovered?

It depends completely on the recipe. For fish that has a topping or coating (like breadcrumbs), most often you will want that topping/coating to crisp up, which means you should bake it with the fish uncovered. There are other recipes where the fish may stay more moist if covered. (Note: the standard in professional recipe writing is, if the recipe doesn’t specify covered or uncovered, you should assume it will be cooked uncovered.)

Can other types of fish be substituted for cod in this recipe?

Definitely! Ask your fishmonger for suggested substitutions based on what they have available. To help, here is a list of fish that fall into the same category, based on the fact they are also lean with mild flavor: - Striped bass - Haddock - Flounder - Halibut (Californian not Atlantic, as the latter is endangered) - Lingcod - Perch - Pike - Rockfish - Snapper - Tilapia

Do you flip cod when baking?

Definitely don’t flip the fish, especially with this recipe that calls for a topping.

What temperature should cod be cooked at?

It really depends on the recipe and how the cod is prepared. For this recipe, it’s baked at 425 degrees.

Baked Cod with Lemon & Dill on Spinach - A Well-Seasoned Kitchen

Ingredients

Scale

4 (6-ounce) individual cod fillets or 1 (1 1/2-pound) whole fillet
1 tablespoon lemon-flavored olive oil – can substitute regular extra virgin olive oil and a splash of lemon juice
3 to 4 tablespoons crumbled feta cheese
Zest of 1 large lemon
1 tablespoon chopped fresh dill (or 1 teaspoon dried)
2 teaspoons extra virgin olive oil, plus more for greasing baking dish
5 large green onions, chopped (white, light green and some dark green part)
1 teaspoon chopped garlic, or more to taste – can also use shallots
15 ounces fresh baby spinach
2 tablespoons Italian breadcrumbs, preferably Panko
1/2 teaspoon dried red pepper flakes, optional
Lemon wedges, for serving

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Instructions

Preheat oven to 425 degrees. Line a 9 by 12-inch baking dish with parchment paper.
Rinse cod fillets under cold running water and pat dry with paper towels. Place cod fillet(s) in prepared dish and brush with lemon olive oil. In a small bowl, combine feta cheese, lemon zest and dill (I use my hands); sprinkle on top of the cod.
Roast in the preheated oven, uncovered, 8 to 10 minutes per 1-inch of thickness (at its thickest point), until opaque and just cooked through. The cooking time is dependant on the thickness of the fillets; it is done when the internal temperature in the middle of the thickest part of the cod reaches 135 to 140 degrees on an instant read thermometer.
Switch the heat to broil and broil for 2 minutes to melt and lightly brown some of the cheese. Keep a close eye on it to make sure it doesn’t burn! Remove from oven and, because it will keep cooking, let the fish rest at room temperature for 5 minutes.
In a large sauté pan or skillet, heat 2 teaspoons regular extra virgin olive oil over medium heat. Add green onions, garlic and around half of the spinach. Cook, stirring, just until the spinach is wilted. Add remaining spinach and continue to cook, stirring, just until wilted.
Remove from heat and stir in bread crumbs and red pepper flakes (if using); season to taste with salt and pepper.
Divide cooked spinach among four dinner plates. Top with cod fillet. Serve immediately, with lemon wedges on the side.

Notes

Gluten free: Use gluten free breadcrumbs.

Make ahead: fish can be prepared but not baked earlier in the day, covered and refrigerated. Bring to room temperature before baking.

Tip: Check out my tips for buying and storing fresh fish!

Author: Lee Clayton Roper
Category: Main dish, healthy, quick and easy
Method: Roasting

Nutrition

Serving Size: 1 fillet
Calories: 228
Sugar: 1.3 g
Sodium: 715.3 mg
Fat: 8.7 g
Saturated Fat: 2.2 g
Trans Fat: 0 g
Carbohydrates: 7.4 g
Fiber: 2.7 g
Protein: 30.7 g
Cholesterol: 86.2 mg