Baked Cod Recipe with Lemon and Garlic
This easy baked cod recipe comes together in just over 20 minutes, but there is a reason it is a big fan favorite! Tender, perfectly flaky cod, tossed in bold Mediterranean spices and baked with a tasty garlic and lemon sauce.
Why this cod recipe works?
Cod fillet is a beautiful fish that is quick to cook, tender and mild-tasting so you can easily give it some big flavors!
This baked cod recipe takes on some bold Mediterranean flavors with a tasty garlic and lemon sauce and a few warm spices, including coriander, paprika, and cumin.
Best part? You can make this lemon baked cod in just over 20 minutes from start-to-finish!
Can I use frozen cod fish in this recipe?
Fresh vs. frozen? This is one of the questions I get regularly about cooking with fish. More often than not, frozen is the better option for quality wild-caught fish.
Depending on where you live in the States, the “fresh” fish you may find sitting on ice at the fish counter was likely frozen and thawed before it was displayed. Whereas, flash frozen fish is caught and quickly frozen at the peak of its freshness, and it is often more affordable.
If you find quality frozen fish fillet (sometimes labeled cod loin), it will work in this baked cod recipe but be sure to thaw it properly before use.
Best baked cod recipe out there! Prepared Mediterranean style with a few spices and a mixture of lemon juice, olive oil and lots of garlic. Bakes in 15 mins!
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Servings: 5 people (up to)
INGREDIENTS For Baked Cod Recipe with Lemon and Garlic:
⭐1.5 lb Cod fillet pieces, 4-6 pieces
⭐¼ cup chopped fresh parsley leaves
Lemon Sauce
⭐5 tablespoon fresh lemon juice
⭐5 tbsp extra virgin olive oil
⭐2 tablespoon melted unsalted butter
⭐5 garlic cloves, minced
For Coating
⭐⅓ cup all-purpose flour
⭐1 teaspoon ground coriander
⭐¾ teaspoon sweet Spanish paprika
⭐¾ teaspoon ground cumin
⭐¾ teaspoon salt
⭐½ teaspoon black pepper
INSTRUCTIONS For Baked Cod Recipe with Lemon and Garlic:
⭐Preheat oven to 400 degrees F.
⭐Mix together the lemon juice, olive oil, and melted butter in a shallow bowl (do not add the garlic yet). Set aside.
⭐In another shallow bowl, mix the all-purpose flour, spices, salt and pepper. Set next to the lemon sauce.
⭐Pat the fish dry. Dip the fish in the lemon sauce then dip it in the flour mixture. Shake off excess flour. Reserve the lemon sauce for later.
⭐Heat 2 tablespoon olive oil in a cast iron skillet (or an oven-safe pan) over medium-high heat (watch the oil to be sure it is shimmering but not smoking).
⭐Add the fish and sear on each side to give it some color, but do not fully cook (about 2 minutes on each side). Remove the skillet from heat.
⭐To the remaining lemon sauce, add the minced garlic and mix. Drizzle all over the fish fillets.
⭐Bake in the heated oven until the fish flakes easily with a fork (10 minutes should do it, but begin checking earlier). Remove from the heat and sprinkle chopped parsley. Serve immediately.
NOTES:
Serving suggestions: Serve immediately with Lebanese rice and this Mediterranean chickpea salad or traditional Greek salad.
Cook’s Tip: This recipe has been edited adding step #5 to achieve more color. Be sure to use a fish spatula to carefully turn the fish in the skillet.
Leftover Storage: If you have any leftovers, let the fish cool a bit, then arrange in a shallow glass container with a tight lid. You can refrigerate for 2 to 3 days, or freeze for up to one month. My personal preference is not to freeze fish as, sometimes, the texture does change.
Equipment:
NUTRITIONAL INFO:
Calories: 319.3kcal | Carbohydrates: 9.6g | Protein: 25.8g | Fat: 19.8g | Saturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 70.6mg | Sodium: 466.1mg | Potassium: 641.5mg | Fiber: 1.2g | Sugar: 0.5g | Vitamin A: 603.3IU | Vitamin C: 14.2mg | Calcium: 45.3mg | Iron: 1.7mg