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overhead shot of cod in cast iron skillet with lemons
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Baked Lemon Cod

With Mediterranean spices, lemon juice and garlic, this lemon cod is easy to make but loaded with flavor.
Course Main Course
Cuisine Mediterranean
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 403kcal
Author Ryan Beck

Ingredients

  • 1 lb fresh cod
  • ¼ cup fresh lemon juice
  • 5 tbsp olive oil, divided
  • 2 tbsp unsalted butter, melted
  • ¼ cup all-purpose flour
  • 1 tsp kosher salt
  • 1 tsp dried oregano
  • ½ tsp dried basil
  • ½ tsp paprika
  • ½ tsp dried thyme
  • ½ tsp cumin
  • ½ tsp 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 tbsp 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 tbsp 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.

Nutrition

Serving: 1g | Calories: 403kcal | Carbohydrates: 11g | Protein: 26g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0g | Cholesterol: 68mg | Sodium: 754mg | Potassium: 683mg | Fiber: 1g | Sugar: 1g