Maybe it’s because I grew up in Massachusetts, but I can get pretty excited over a nice piece of cod. Unfortunately, living where I do now, it’s hard to come by a good filet of cod. When I do get lucky, I keep it really simple with an oreganata prep.
2 thick cod filets, about 3/4 lb each
1 tablespoon olive oil
2-3 cloves garlic, diced
1 teaspoon dried oregano
1/2 teaspoon salt
Preheat your oven to 375 degrees. Wash and dry your cod filets. Drizzle about a teaspoon of olive oil in the bottom of a glass 9×12 baking dish and place your filets side by side, touching slightly. Salt your fish to your liking, then cover evenly with the diced garlic and oregano (make sure you crush the dried oregano between your fingers to help release the flavor). Drizzle the remaining olive oil over the top of the fish. Bake for 15-20 minutes, depending on the thickness of the filets.
And that’s it. The cod will start to flake when it’s cooked. As with most things, try not to overcook it.