If needed defrost the cod fillets in the refrigerator overnight. To speed up the process of thawing, place the fish in a bowl of cold water and place it in the refrigerator for a couple of hours.
When ready to bake, preheat the oven to 400 degrees F and line a baking dish with parchment paper.
Combine the olive oil, mustard, lemon zest, lemon juice, garlic, paprika, and salt in a small bowl. Pat the defrosted cod dry with a paper towel. Then, brush the cod evenly on both sides with the olive oil mixture.
Place the seasoned cod on the baking dish and top each fillet with ½ tablespoon of butter if using.
Bake until the cod reaches an internal temperature of 145 degrees OR flakes easily with a fork and is opaque in the center, 10-12 minutes.
Remove the cod from the baking sheet and serve immediately with lemon wedges and chopped parsley.
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Notes
Cod: Use fresh or frozen Atlantic or Pacific cod loin fillets for this recipe. Atlantic cod is thinner, a bit sweeter in taste, and will flake apart easily once baked, while Pacific cod is milder and firmer.Cooking Time: Pacific cod fillets may be thicker than 1 inch, so be sure the center has reached 145 degrees F and is opaque before serving. You may need to add 2-3 minutes to the cooking time depending on the thickness of the fish. If your fillets are thinner than 1 inch, be sure to begin checking on them after 6-7 minutes and only cook until they reach 145 degrees F and the center is opaque.Butter: If you are dairy-free or looking to cut calories, simply omit the butter from the recipe. Storage/Reheating: Store leftover baked cod in an airtight container in the refrigerator for up to 3 days, or store the cooked, cooled fish in a freezer-safe container in the freezer for up to 1 month. To reheat without drying out, place the cod on a baking sheet, and heat for 15-20 minutes in a 275-degree F oven, until just warm to the touch. Squeeze fresh lemon juice over the fish once heated and serve.