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With Mediterranean spices, lemon juice and garlic, this baked lemon cod is easy to make but loaded with flavor. It doesn't hurt that you can have on the table in under 30 minutes.
The great thing about fish is how quick it is to come together - from orange glazed salmon to blackened cod to honey garlic salmon.
While salmon is my go-to when it comes to fresh fish, cod is a close second. Cod is low in fat but nutrient dense. It also is super versatile as it takes on any flavor you add.
Lemon just happens to be one of my favorite flavors when it comes to savory dishes, but especially with seafood. The acidity helps cut through fish oils and also offsets that fishy smell.
But lemon is the only ingredient here. Using a combination of spices and searing the fish makes this baked lemon cod hard to resist.
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Ingredient Notes
- Cod - when I use fish in a recipe, I always go for wild fish if possible. It is healthier and tastes better.
- Lemons - do not use bottle lemon juice for this. It is not only more expensive but doesn't taste as good.
- Spices - oregano, basil and thyme complement the lemon flavor while the paprika and cumin add a slight kick and color to the cod.
Step-by-Step Photos
Dip the cod in the lemon mixture and then the flour mixture. Add garlic to the remaining lemon mixture and then cook the cod in a large skillet over medium-high heat.
Add the lemon mixture to the cod and bake at 400°F for about 10 minutes. Remove from the oven and top with some parsley.
FAQs
While cod is lower in healthy omega fats than some fish like salmon, it still has plenty of benefits, including:
• High in lean protein
• Good source of B vitamins
• Rich in phosphorus and selenium
• Low in mercury
No. I like the added texture of cooking the cod on the stovetop first but you can skip this step. You'll just need to bake an additional 2-4 minutes.
The easiest way to tell if the cod is done is by testing it with a fork at an angle, at the thickest point, and twist gently. The fish should flake easily when it's done.
It will also lose its translucent color. If you want to use an internal thermometer, it should be between 140-145°F.
Rice or pasta both work great with this Greek-style cod. If you feel like stepping up your game, you can never go wrong with some potato latkes.
And of course any roasted vegetable will work, from broccoli to Brussels sprouts.
Pro Tips/Recipe Notes
- Use wild cod if possible. It is healthier for you and just tastes better.
- Use freshly squeezed lemon juice. Never use store-bought for something where lemon is the star.
- You can skip searing the cod if you want. Just add to a baking sheet or skillet and toss in the oven. You'll want to cook for an extra 4 minutes.
- Leftovers will last in the fridge for 2-3 days or freezer for 1 month.
Other Seafood Recipes
If you’ve tried this baked lemon cod or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Baked Lemon Cod
Ingredients
- 1 lb fresh cod
- ¼ cup fresh lemon juice
- 5 tablespoon olive oil, divided
- 2 tablespoon unsalted butter, melted
- ¼ cup all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon cumin
- ½ teaspoon black pepper
- 4 cloves garlic, minced
- ¼ cup Italian parsley, chopped
Instructions
- Preheat oven to 400°F. In a shallow bowl, mix together the lemon juice, 4 tablespoon olive oil and butter. In another bowl, mix together the flour and spices.
- Dip the fish in the lemon mixture then dip in the flour, shaking off any excess. (Reserve the lemon juice mixture for later)
- Take the remaining lemon juice mixture and stir in the garlic and set aside.
- In a large cast iron skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the fish and cook for about 2 minutes on each side to brown it.
- Drizzle the fish with the lemon juice and garlic mixture. Bake for about 10 minutes or until the fish flakes with a fork. Remove and top with some parsley.
Notes
- Use wild cod if possible. It is healthier for you and just tastes better.
- Use freshly squeezed lemon juice. Never use store-bought for something where lemon is the star.
- You can skip searing the cod if you want. Just add to a baking sheet or skillet and toss in the oven. You'll want to cook for an extra 4 minutes.
- Leftovers will last in the fridge for 2-3 days or freezer for 1 month.
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