Citarella’s Baked Cod
Historically, cod has been a mainstay in Atlantic waters and a part of European diets for hundreds of years. The fish also played a big part in North American history. Today, cod is still popular, and the flaky, firm meat is sweet and mild enough to convert even the most skeptical non-fish eaters.
2 (6- to 8-ounce) skinless cod fillets
2 tablespoons extra-virgin olive oil
Sea salt and freshly ground pepper to taste
Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper and set aside.
Rinse the fish and pat it dry with paper towel. Put the fillets in a large bowl and drizzle with the olive oil. Using your hands, gently rub the oil over the fish until fully coated. Season with salt and pepper.
Place the cod on the prepared baking sheet. Bake for 8 to 10 minutes, or until just cooked through. Serve immediately.