Baked Cod with Cheese
45 min
Dead simple weeknight dinner — flaky cod under a golden cheese crust with tomatoes and leek. Prep it in the morning and just pop it in the oven when you get home.
fishbakedeasy
Classic weeknight salmon with cabbage and potatoes — ready in 40 minutes and the whole family eats it.
Instructions
- 1
Boil the potatoes in lightly salted water until tender. Toss with a bit of butter and finely chopped fresh parsley.
- 2
Cut the salmon into portion-sized pieces and brush them with a little oil. Season with salt and lemon pepper.
- 3
Lay the fillets on a baking tray lined with parchment paper. Bake at 180 °C for 10–15 minutes, depending on how thick the pieces are.
- 4
Cut the cabbage into wedges and place them in a wide pot with water, salt, and butter. Steam until just tender, then sprinkle with a little finely chopped parsley.
Per average serving
604
Calories
kcal
45.1
Protein
g
48.5
Carbs
g
28.2
Fat
g
10.2g
Fiber
8.1g
Sugar
1226mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
604
Calories
kcal
45.1
Protein
g
48.5
Carbs
g
28.2
Fat
g
10.2g
Fiber
8.1g
Sugar
1226mg
Sodium
Tips from the kitchen
- Pull the salmon out at 10 minutes if your pieces are thin. It keeps cooking on the hot tray, so check the thickest part with a fork. It should flake but still look moist in the middle.
- Start the potatoes first since they take the longest. By the time they're boiled and tossed with butter and parsley, the salmon has had its 10 to 15 minutes in the oven.
- Cut the cabbage wedges with a bit of the core still attached on each one. That holds them together in the pot instead of falling apart into loose leaves while they steam.
- Brush the salmon with oil before the salt and lemon pepper, not after. The oil helps the seasoning stick and stops the surface from drying out at 180 °C.
- Keep the lid on the pot while the cabbage steams in those 2 dl of water. You want it just tender with a little bite, not collapsed and gray.
Ways to vary it
- Swap the lemon pepper for a squeeze of fresh lemon and some dill if you want a lighter, fresher taste on the salmon.
- You can mash the potatoes instead of leaving them whole. Stir the butter and parsley right into the mash.
- Spring cabbage works the same as white cabbage here, and it steams a touch faster, so start checking it a couple minutes earlier.
Storage & leftovers
Keeps in the fridge for up to 2 days in a covered container. Salmon doesn't freeze well once baked, it goes dry and grainy, so eat it fresh. Reheat gently in a low oven or covered in the microwave on half power so the fish doesn't toughen.
What to serve with it
A wedge of lemon to squeeze over the salmon and maybe a spoon of sour cream on the side. That's all it needs.
UC
By Untrained ChefPublished 14 May 2026 · Updated 11 July 2026
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