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.
Fish is one of the staples of the Mediterranean diet, so my family tries to eat fish about twice per week.
Luckily, there are so many ways to prepare a tasty fish dinner. Sometimes, I go for a big baked salmon, a hearty fish soup, or something different like a saucy Moroccan fish.
But one of my favorite go-to dinners is this easy lemon baked cod! And it is the #1 fish recipe on my site, for good reason!
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.
How to thaw frozen fish?
Frozen fish fillets thaw quickly in about 15 to 20 minutes. Here is how:
- First, be sure to leave the fish in its vacuum-packaging. If it is not in some sort of packaging, place it in a zip-top bag (do not place it water “naked”).
- Arrange the vacuum-sealed fish in a bowl and cover it with cold tap water. Do NOT use warm or hot water; This creates more risk for bacterial growth and will also affect the texture of the fish,
- Check after 15 to 20 minutes to see if the fish feels tender and thawed through. If it is hard in some parts, leave it in for a little big longer.
How to bake cod and what temperature is best?
First, what temperature should cod be cooked at? For baked cod, I typically set my oven to 400 degrees F. How long? Depending on the thickness of your cod fillet, it could take about 10 to 15 minutes in the oven.
In this cod recipe, I use about 1 1/2 pounds of cod fillet, and it helps to use a large oven-safe baking dish or a cast-iron skillet. Here is how to make it:
- First, start by lightly coating the cod fillets in some well-seasoned flour. To do this, prepare a dredging station.
- In one shallow bowl prepare the lemon sauce by mixing together 5 tbsp fresh lemon juice, 5 tbsp extra virgin olive oil, and 2 tbsp melted butter.
- In another shallow bowl, mix together 1/3 cup all-purpose flour with 1 tsp ground coriander, 3/4 tsp sweet Spanish paprika, 3/4 tsp ground cumin, and 3/4 tsp kosher salt.
- Dip the fish in the lemon sauce, then coat it well with the flour mixture. Keep the lemon sauce for later use.
- Sear the fish. To give the cod some good color and texture, sear it in olive oil for about 2 minutes on each side.
- Add the lemon sauce. Now, to the lemon sauce, add 5 minced garlic cloves (so much flavor), then pour it over the cod.
- Bake in 400 degrees F heated oven for about 10 minutes or until the cod is cooked through. The fish is ready when it turns a beautiful white opaque and flakes easily when you take a fork to it.
- Garnish and serve! I love adding some parsley for a pop of green!
What to serve with this cod recipe?
To complete this fish dinner, I always like to add a big salad and a simple side. I have some ideas that will go perfectly with this cod. To add more Greek flavors, try out our Greek salad. Or give this Lebanese fattoush salad a try. If you’re looking for some beans in your salad, try our Mediterranean bean salad or chickpea salad.
For vegetarian sides, you might want to try out these hearty recipes: roasted broccoli, asparagus with salsa, or stuffed zucchini boats.
For starchy sides, give these a try: mustard potato salad, Greek-style oven fries, or lemon rice.
And to keep with a Greek theme, why not add a dip like Miletzanosalata (Greek eggplant dip) or Tzatziki with some pita chips to serve!
Can I refrigerate or freeze leftover cooked fish?
When I make this baked cod recipe, I don’t typically have leftovers. And as with all fish recipes, it is best eaten fresh on the day it is cooked, particularly because often times the fish was already frozen before it was cooked.
But, a reader recently asked this relevant question as she cooks for fewer people. Depending on how fresh the fish was to begin with, you can store the leftovers either in the fridge or even in the freezer. First, cool the fish a little, but don’t leave it in room temperature for more than 1 hour before refrigerating or freezing.
Arrange the cod in a shallow glass container with a tight lid and refrigerate for up to 2 days. If you need to warm it up, simply use a medium-heated oven until just warmed through (there is always a chance the fish will be overcooked when you warm it up again).
Generally, cooked fish can be frozen for up to 1 month. My personal preference is not to freeze it, because I feel the texture of the fish changes a little.
More recipes to try
- Whole Roasted Snapper with Garlic and Veggies
- Easy Seafood Paella
- Shrimp Kabobs
- Greek Chicken and Potatoes
- One Pot Chicken and Rice
Craving more? Check out fish recipes. You may also like our to browse top Mediterranean diet recipes.
Visit our shop to browse quality Mediterranean ingredients.
Baked Cod Recipe with Lemon and Garlic
Ingredients
- 1.5 lb Cod fillet pieces, 4-6 pieces
- 1/4 cup chopped fresh parsley leaves
Lemon Sauce
- 5 tbsp fresh lemon juice
- 5 tbsp extra virgin olive oil
- 2 tbsp melted butter
- 5 garlic cloves, minced
For Coating
- 1/3 cup all-purpose flour
- 1 tsp ground coriander
- 3/4 tsp sweet Spanish paprika
- 3/4 tsp ground cumin
- 3/4 tsp salt
- 1/2 tsp black pepper
Instructions
- 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 tbsp 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.
Video
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.
- Visit our shop to browse quality Mediterranean ingredients including olive oils and spices.
Nutrition
*This post first appeared on The Mediterranean Dish in 2017 and has recently been updated with new information for readers’ benefit.
So good, & looks good too!
Only problem…..the flour mixture stayed wet, and was pasty looking & tasting, so the fish didn’t brown like in your picture
Added kalamata olives (1 per fish piece) that dramatically added color!
All in all, loved it. Any tips on that flour mixture failure?
Thanks for sharing, Monica.
Can I cook on baking sheet or glass if I don’t have cast iron
Sure, Rachel! You can transfer the cod to an oven-safe dish of your choice to bake.
We used a nonstick pan then Pyrex glass dish as we don’t have a cast iron skillet and ours turned out great!
Great!! Thanks for sharing!!
I made this last night for my husband and I. So simple and yet so delicious! This will become a weekly favorite!
So glad you loved it, Lynn!
Hi Lynn,
‘For my husnad and me’ not I. It;s the object of the sentance not the subject and as such it is ‘me’ not ‘I’
Glad you enjoyed it, so did we
Who cares about grammar? Will your fish taste different if you spell it correctly? Muppet
Loved this. Great meal definitely going in my monthly dinner plan. Can this be frozen and eaten later? It’s a bit much for one person.
So glad to hear it, Tim! Thanks.
Made this recipe tonight. It was simple and delicious! Thanks for the delicious idea!
My pleasure, Emily!
Your recipe wins the “what’s for dinner” contest for tonight. Like another poster, I only have cilantro in the refrigerator, so I’ll go that route. Thanks for coming up with what looks like a winner!
Yay!!! Enjoy!
I made this….delicious and quite simple. I added white onions.
Thanks, Katherine!
Looks stunningly delicious. I’m going to try making this over the weekend, do i have to use cod or any fish would do?
You can definitely substitute the cod! Depending on what you choose, it might alter the taste a bit, but I’m sure it will still be delicious! Enjoy!
This rocks! I’ve been cooking slowly through your blog – I’m gluten free and pescatarian (no dairy or other meat). This was the most flavorful cod I think I’ve ever had. Should out to other GF friends – we used millet flour in place of AP flour and it worked out beautifully. Amazing taste. Thanks for a keeper!
So glad you loved this one! Thanks for the gluten-free tip, Elizabeth! Very helpful!
One of the best fish recipes! I’m always looking for good fish recipes, The combination of flavors is so good. I love the list of recipes you have, giving a variety for healthy and delicious cooking!
I’m so glad to hear you like this one!! 🙂
The spice combination for the recipe is delightful. I cooked this recipe tonight and loved the flavor! Finished the recipe with cilantro as I did not have parsley and it worked well. I really enjoy your website. Thank you!!
!
The cilantro substitution sounds delish! Thanks, Pamela!
I have made this so many times over the past 2 years and it turns out amazing, wowing guests EVERY single time! Thank you so much for this recipe. *I don’t even put the cod in the oven, I just take the pan off the heat and turn the fish after I crusted one side, and ready 🙂
Thanks so much, Annette! I’m happy this one has been such a hit for you :).
I made this two nights ago and it was fantastic! We absolutely loved it and will be eating this one again. So much great flavor! Thank you!
Awesome! Thanks, Kim!
This was the tastiest cod recipe I have ever had! The flavors were perfect!
Awwww! Thanks, Pamela!
Wow! Wow! Wow! I made this tonight using Sea Bass!! My husband and I thought we were at an expensive restaurant. I will be repeating this often!!! Thanks for all your recipes! So delicious!!
A triple “wow”!! What a great compliment :). Happy to hear this was such a hit! Thanks, Amy!
Hey, thanks for sharing what looks like a super yummy recipe. Would it work with coconut or almond flour as i have just started keto and this looks very doable? Also, the nutritional values, is that just for the fish or including the rice and salad? If I changed the flour would it also change the car contents?
Hi Heidi, other flours will work fine in this recipe. Really, it’s just a simple coating that the flour provides, so you should be able to use a different option.
You have a new fan! I made this baked cod tonight & my husband said it may be the best meal I’ve ever cooked, I followed the recipe except I didn’t have coriander so I used a teaspoon of my husband’s Lebanese 7-spice instead. I served with rice & sautéed zucchini & yellow squash. Your recipe was so easy & quick! I’ll be back for more inspiration. Thanks!
Yay! So happy this one was such a hit! Can’t wait to hear what else you try!