If frozen, thaw cod fish overnight in the refrigerator. Pat dry with paper towel.
Pre-heat oven at 400 degrees F.
In a small bowl, combine paprika, onion powder, garlic powder, ground thyme, cayenne pepper and ground black pepper.
Place cod in a 9x13 inch or bigger casserole dish. Note: Cut the fish in half, if too big for the casserole.
Brush cod with olive oil, pour lemon juice and salt to taste.
Sprinkle seasonings, crushed garlic and 1 tablespoon parsley on cod fish, then spread slices of butter on top of fish. Note: You can surround fish with sliced lemon, if desired. This will make it more lemony.
Place casserole in the middle rack and bake cod fish for 12-14 minutes or until cod is opaque and flakes easily with a fork. Note: The thickest part of fish should reach an internal temperature of 145 degrees F using a food thermometer.
Garnish with remaining parsley and serve.
Here are some ingredients substitute: Fresh Garlic – you can use ½ to ¾ teaspoon garlic powder. Ground Thyme – substitute with ½ teaspoon dried thyme or 1 tablespoon fresh thyme. Fresh Parsley – you can use 1-1 ½ teaspoons dried parsley. Smoked Paprika – substitute with ½ teaspoon regular paprika.
Store leftover baked cod in an airtight container for up to 2 days in the fridge.
Reheat leftover in the microwave for 30 seconds and increments of 15 seconds until warmed through. Cod fish can get rubbery if reheated for a long time.