Four thick cod fillets baked uncovered under olive oil, garlic, and lemon zest — about 25 minutes from fridge to table, gluten-free and dairy-free. The timer only tells you when to start looking: a 2.5 cm (1-inch) fillet gets its first check at 10 minutes, and it is done at 63°C (145°F), when the flesh is no longer translucent and separates easily with a fork.
Set a rack in the center and heat the oven to 200°C (400°F), or 180°C in a fan oven. Brush a 23 x 33 cm (9 x 13-inch) baking dish with 5 ml (1 teaspoon) of the olive oil.
Pat the four cod fillets dry with paper towels (kitchen paper). Measure each one with a ruler at its thickest point. If a fillet has a thin tail, fold it under so the piece has an even thickness. The thickest measurement decides when you first check the fish (step 5).
In a small bowl, stir together the remaining 25 ml (5 teaspoons) olive oil, the 3 minced garlic cloves, 1 teaspoon lemon zest, and 15 ml (1 tablespoon) lemon juice.
Season the fillets on both sides with 1/2 teaspoon (3 g) fine salt and 1/4 teaspoon pepper, and set them in the dish with about 2.5 cm (1 inch) between them. Spoon the lemon-garlic oil over the tops so the garlic sits on the fish.
Bake uncovered. Take the first reading at 10 minutes for 2.5 cm (1-inch) fillets — at 5 minutes for 1.3 cm (1/2 inch) and at 15 minutes for 4 cm (1 1/2 inches). Push an instant-read thermometer in from the side of the fillet into its thickest part.
The cod is done at 63°C (145°F), or when the flesh is no longer translucent and separates easily with a fork. If it is not there yet, return the dish to the oven for 2 minutes and check again.
Scatter the 2 tablespoons of chopped parsley over the fillets, spoon the lemon-garlic juices from the dish over the top, and serve right away with the lemon wedges.
Servings 4
Serving Size 1 of 4 fillets
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.