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:
Oven
Bowl
Wooden spoon
Kitchen Towl
Aluminum Foil
microwave cookware
strainer silicon
Air Tight Container
Serving Dish
spectula
Baking sheet
plastic wrap
Zip lock bag
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