Baked Cod Recipe magic happened in my kitchen the first time I tried this dish—I couldn’t believe how a handful of simple ingredients turned into something so bright and flavorful. The moment that lemony, garlicky aroma hit me as it baked, I was pacing by the oven, fork ready, counting down the minutes.
One flaky, golden bite later, and I was sold—this is the kind of meal that feels fancy but takes less than 30 minutes to pull off. Picture tender cod fillets, lightly crusted with spices, seared to a crisp edge, then baked in a zesty lemon-garlic sauce that soaks into every bite. It’s fresh, it’s light, and it’s a total crowd-pleaser—whether you’re feeding five or just treating yourself. Let’s whip this up—you’re gonna love it!
Why These Are My Go-To Dinner
I’ve cooked a lot of fish in my day, but this Baked Cod Recipe stands out like a sunny Greek afternoon. It’s not just the melt-in-your-mouth cod or that punchy lemon-garlic sauce—it’s how easy it comes together without skimping on flavor. I’ve served it to picky eaters who swore they didn’t like fish, only to watch them scrape their plates clean and ask for the recipe. At 319 calories and crazy low carbs, it’s a guilt-free win that feels indulgent. Plus, it’s got that golden sear and flaky finish that makes you look like a pro—perfect for weeknights or when you want to impress without the stress.
What You’ll Need
Here’s everything for this Baked Cod Recipe—stuff you might already have, with a few flavor heroes to tie it together. It’s simple but packs a punch! Full measurements are in the recipe card below—I’ve got your back.
- Cod Fillet Pieces: 1.5 pounds, cut into 4-6 chunks—fresh and flaky, the star of the show.
- Fresh Parsley: Chopped up for that bright, herby finish—don’t skip it!
- Fresh Lemon Juice: Five tablespoons of zesty goodness—freshly squeezed is a must.
- Extra Virgin Olive Oil: Five tablespoons for richness and that Mediterranean vibe.
- Melted Butter: Two tablespoons to smooth out the sauce—because butter makes everything better.
- Garlic Cloves: Five, minced fine—trust me, it’s worth the garlicky kick.
- All-Purpose Flour: A light coating for that crisp edge—don’t worry, it’s just a dusting!
- Ground Coriander: A teaspoon for warm, subtle spice—my secret weapon.
- Sweet Spanish Paprika: Three-quarters of a teaspoon for color and a smoky hint.
- Ground Cumin: Three-quarters of a teaspoon—earthy and bold, it’s perfect here.
- Salt: Three-quarters of a teaspoon to wake it all up.
- Black Pepper: Half a teaspoon for that classic bite.
Note: Full ingredient list with measurements is in the recipe card below!
Let’s Make Some Magic
The Cod Creation
Crank your oven to 400°F—it’s go time! In a shallow bowl, whisk up the lemon juice, olive oil, and melted butter—hold off on the garlic for now; we’ll add it later for max flavor. In another bowl, mix the flour, coriander, paprika, cumin, salt, and pepper—give it a good stir so the spices play nice. Pat your cod dry with paper towels—wet fish won’t crisp, and we’re after that golden edge.
Dip each piece in the lemon sauce, then dredge it in the flour mix—shake off the excess so it’s not clumpy. Heat 2 tablespoons of olive oil in a cast-iron skillet (or any oven-safe pan) over medium-high ‘til it shimmers—watch it, no smoking! Sear the cod for 2 minutes per side—just enough for color, not to cook through. Pull the skillet off the heat.
The Flavor Finish
Now, stir that minced garlic into the leftover lemon sauce—it’s about to get irresistible. Drizzle this garlicky goodness all over the seared cod in the skillet. Slide it into the oven and bake for 10 minutes—start checking at 8; when it flakes easily with a fork, you’re golden. Pull it out, sprinkle with fresh parsley, and serve it hot—your kitchen’s smelling like a Mediterranean dream right now!
Hard-Won Wisdom
I’ve fished my way through plenty of cod recipes—here’s what I’ve learned:
- Dry It Right: Soggy cod kills the crisp—pat it like you mean it.
- Sear, Don’t Cook: Those 2-minute flips are just for color—overdo it, and it’ll dry out in the oven.
- Garlic Timing: Add it to the sauce last—keeps it punchy, not burnt.
- Check Early: Ovens vary—peek at 8 minutes to catch that perfect flake.
These are the little wins that took me from “meh” to “more, please!”
How to Serve These Beauties
This cod shines on its own, but I’ve got a few tricks up my sleeve:
- Greek Vibes: Pair with a cucumber-tomato salad and a dollop of tzatziki—pure sunshine.
- Lemon Love: Extra wedges on the side—squeeze as you go for that fresh zing.
- Rice or Greens: Fluffy rice soaks up the sauce, or keep it light with steamed spinach.
- Wine Night: A chilled white—like a crisp Sauvignon Blanc—makes it a party.
It’s versatile—dinner, lunch, or a fancy-yet-easy treat!
Keeping Them Fresh
Storing Leftovers
Stash any extras in an airtight container in the fridge—good for 3 days, though they’re best fresh.
Freezing
Wrap pieces tight in plastic wrap, then a freezer bag—up to 2 months. Thaw in the fridge and reheat gently.
Reheating
Warm in a 350°F oven for 5-7 minutes—microwave works too, but it softens that crisp edge.
Fresh is king here, but these tips keep the leftovers tasty!
Why These Are My Go-To
This Baked Cod Recipe has saved my weeknight dinners more times than I can count. That flaky fish, the zesty lemon-garlic hit, the way it crisps just right—it’s a low-effort wonder that feels like a restaurant plate. I’ve served it to fish skeptics who ended up begging for seconds, grinning like they’d discovered a secret. It’s light, it’s flavorful, and it proves you don’t need complicated to feel spoiled. Make this once—I bet it’ll hook you too!
Questions I Get Asked All the Time
1. Can I skip the flour?
You can—just sear without it. It’ll be less crispy but still delicious—keto folks, this one’s for you!
2. What if my fish sticks to the pan?
More oil and a hotter skillet—wait for that shimmer before adding the cod. Cast iron’s my MVP here.
3. How do I know it’s done?
It flakes with a fork but stays juicy—10 minutes max. Peek early if your oven runs hot!
4. Can I use frozen cod?
Thaw it first in the fridge overnight—patting it dry is extra crucial with frozen fish.
Conclusion
There you go—a Baked Cod Recipe with Lemon and Garlic that’s quick, fresh, and downright addictive! I’ve poured my kitchen heart into this one, and it’s a keeper for any night you want big flavor without the fuss. Bake it up and savor the zesty, flaky bliss—you’ve earned it!
Baked Cod with Lemon and Garlic
Equipment
- Oven-safe skillet or cast-iron pan
- Mixing Bowls
- Whisk
- Paper towels
Ingredients
Fish & Coating
- 1.5 lb cod fillets Cut into 4-6 pieces
- 1/4 cup all-purpose flour Light coating for a crispy edge
- 1 tsp ground coriander
- 3/4 tsp sweet Spanish paprika
- 3/4 tsp ground cumin
- 3/4 tsp salt
- 1/2 tsp black pepper
Lemon Garlic Sauce
- 5 tbsp fresh lemon juice Freshly squeezed is best
- 5 tbsp extra virgin olive oil
- 2 tbsp melted butter For extra richness
- 5 garlic cloves Minced finely
- 2 tbsp fresh parsley Chopped, for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, whisk together lemon juice, olive oil, and melted butter. Set aside.
- In another bowl, mix flour, coriander, paprika, cumin, salt, and black pepper.
- Pat cod fillets dry with paper towels. Dip each piece in the lemon mixture, then coat lightly in the flour mixture, shaking off excess.
- Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat. Sear the cod for 2 minutes per side until lightly golden, then remove from heat.
- Stir minced garlic into the reserved lemon mixture and pour over the cod in the skillet.
- Transfer the skillet to the oven and bake for 8-10 minutes, or until the fish flakes easily with a fork.
- Sprinkle with fresh parsley and serve hot with extra lemon wedges.