home cooked dinners by the season

Oven Seared Cod with Lemon Vinaigrette

Oven Seared Cod with Lemon Vinaigrette

Serves Makes 4 servings


  • 1/4 cup olive oil
  • 1-1/2 teaspoons lemon zest
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped Italian parsley (fresh basil or cilantro can be used)
  • 1 tablespoon finely chopped shallot
  • 1/4 teaspoon kosher salt
  • Fresh ground black pepper
  • 4 cod fillets, 6 ounces each (True cod or Lingcod, as well as red snapper and halibut can be used)
  • 1-2 tablespoons olive oil


For the vinaigrette, whisk together ¼ cup olive oil, lemon zest, lemon juice, parsley, shallot, salt and pepper to taste. Allow sitting 20 to 30 minutes to blend flavors.
Put a baking sheet in the oven and preheat to 450 degrees F. or 425 degrees F. convection bake. Brush cod fillets with the 1 to 2 tablespoons olive oil and sprinkle all over with salt and pepper.
When oven is hot, put cod fillets on the heated baking sheet in a single layer (they will sizzle). Bake just until cod is cooked through, about 10 to 12 minutes, depending on fillet thickness. Spoon Lemon Vinaigrette over cod.