Oven-Baked Cod with Warm Mushroom Salad

Name: Oven-Baked Cod with Warm Mushroom Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 800 g cod fillet; 500 g cremini mushrooms or button mushroom; 1 pcs onion; 2 tbsp margarine; 1 tbsp fresh thyme, chopped; 0.5 dl pine nut; 0.5 dl caper; 2 tbsp balsamic vinegar; 65 g rocket (arugula)

30 min

2 portions

fish baked dinner

Plan this

Weeknight fish dinner that's on the table in under 30 minutes. The warm mushroom salad with capers and balsamic is what makes it special.

Instructions

1
Cut the cod fillet into portions and lay them on a baking tray lined with parchment paper. Season with salt and pepper.
2
Put the fish in the middle of the oven at 180 °C and bake for 8–12 minutes depending on how thick the pieces are — it's done when it flakes easily.
3
While the fish is in the oven, slice the mushrooms and cut the onion into thin wedges.
4
Heat a frying pan with the margarine and fry the mushrooms and onion until the mushrooms have softened and everything starts to colour. Add the chopped thyme, pine nuts, and capers. Season with the balsamic vinegar, salt, and pepper.
5
Spread the rocket over the plates, spoon the mushroom mixture on top, then place the fish on top of that. Finish with a little fresh thyme.

Per average serving

357

Calories

kcal

42.8

Protein

11.6

Carbs

16.7

Fat

3.3g

Fiber

5.5g

Sugar

563mg

Sodium

Family Portions

2portions

Adults

Children

No children added

Per average serving

357

Calories

kcal

42.8

Protein

11.6

Carbs

16.7

Fat

3.3g

Fiber

5.5g

Sugar

563mg

Sodium

Tips from the kitchen

Cod cooks fast, so pull it the second it flakes when you nudge it with a fork. Thin tail pieces hit 8 minutes, thicker center cuts need closer to 12.
Give the mushrooms room in the pan. If you crowd 500g all at once they steam and go gray instead of taking on color. Use a wide pan or do it in two batches.
Toast the pine nuts a little before they go in by adding them early enough to catch some heat in the margarine. Watch them since they burn quick.
Add the balsamic at the end off direct high heat so it glazes the mushrooms instead of evaporating to nothing.
Pat the cod dry before it goes on the tray. Wet fish weeps onto the parchment and won't season as well.

Ways to vary it

Swap the cod for haddock or pollock if that's what the fish counter has. Same bake time, just watch the thickness.
If you want a bit of crunch on the fish, scatter some breadcrumbs and a knob of margarine over the top before baking.
A handful of halved cherry tomatoes thrown in with the mushrooms near the end is a nice optional addition when they're in season.

Storage & leftovers

The fish and mushrooms keep in the fridge for up to two days in separate containers. Don't freeze it, the cod turns watery and the rocket wilts to nothing. Reheat the mushrooms in a pan and warm the fish gently in a low oven, then plate everything over fresh rocket.

What to serve with it

Boiled new potatoes or a slice of good bread to mop up the balsamic juices. A cold glass of white wine doesn't hurt either.

By Untrained ChefPublished 18 May 2026 · Updated 11 July 2026

Related Recipes

Fish Burger

20 min

Unbeatable for a quick weeknight fish dinner — the kids never complain when it looks like a burger.

fishdinnerfor kids

Baked Cod with Tomato and Olives

40 min

Juicy cod baked right in the tomato sauce — dead simple and ready in 40 minutes. Serve with potatoes, rice, or bulgur.

fishbakedeasy

Homemade Fish Fingers with Coleslaw and Mashed Potatoes

30 min

Way better than the frozen kind — crispy breadcrumb coating, flaky fish inside. Kids love them and they're done in under 30 minutes.

fishcrispyfor kids