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.
Literally obsessed. Of course mine does not look as pretty but it sure is good!
I just made it without a cast iron skillet and transferred to a baking dish and it worked well!
Thanks for sharing, Hayley!
Simple and amazing. Some of the best fish(if not the best) i’ve ever cooked. Cannot go wrong with this recipe.
Thank you so much, Cliff!
Wow! This recipe blew me away! The flavors are absolutely incredible, and the recipe is just perfect and easy to follow. My new favorite way to make cod! Thank you so very very much!!!
Awesome! Thanks, Grace!
This was outstanding! My husband just had a heart attack and I have had to quit frying things. This made me think I don’t need to fry something to have a great meal. Thanks!
Thank you for sharing, Ronda! So glad you all enjoyed this recipe.
I made this tonight and it was amazing! I would serve this to guests. My husband said it needs to go into the weekly rotation which is high praise.
Awesome, Karen! This is one of my favorites too!
My entire family absolutely loves this dish. I can’t get my 4 year old to eat any fish, but she will eat this and loves it. Thank you for an amazing recipe!
That’s awesome! Thanks, Brian!
I made this recipe tonight for dinner. My husband loved it-as did I. Thank you for sharing! It was very easy to follow and so full of flavor!
That’s great, Linda! Thanks so much!
Suzy,
First of all, I know my way around the kitchen (I had Za’atar in my cupboard!) but have never been a recipe person. I have learned to cook from mentors around the world, including my Grandmother and many others. I am of Italian descent and have spent much time in and around the Mediterranean over my 64 years. I have used the quarantine to expand my cooking skills while preparing fabulous meals every night for my wife (who has an essential job). Last night I made your amazing Baked Greek Cod and Chickpea Salad. My wife was completely blown away by the meal. The flavors made me feel like I was in a sunny cafe on the island of Crete. The power of good food is incredible.
Thank you for what you do. I look forward to exploring more of your recipes. Mam’noon!
Frank, thank you so much for sharing! Your kind note means the world to me. And I’m so glad you’re enjoying the recipes. Happy cooking!
Love how simple and quick this recipe is and best of all it’s soooooo good!. Thanks for sharing. This wll definitely be my go to cod baked recipe forever….
Awesome, Stepahnie! So glad to hear it.
I have read all the wonderful reviews of this recipe and unfortunately I am not going to be one of them. I am not new to the world of food and cooking. I made this recipe last night for a family birthday dinner. Before I started, I questioned why would you coat and crisp fish only to pour liquid over it and then essentially steam it. Although the flavours were there, the texture of the coating was very glutenous and soggy. General consensus at the table was not to make the recipe again. If I did, I would certainly change the way to cook and present. Sorry but this recipe did not make the mark for my family.
Thanks for giving it a try, Heather! Appreciate your feedback.
I just made this last night and had the exact same result. To be fair it tasted great and my boyfriend went for seconds but I’m confused on if the coating is suppose to taste like that on purpose. Is there a trick to making it more crisp and flaky?! Any suggestions would be appreciated seeing all the flavors are there and we enjoyed the meal otherwise! Thank you
Where’s the VIDEO?
Hi, Dan! It is right above the recipe card, under the heading: “Here’s the video for how to make this baked cod recipe.” If you click the “To Video” button under the main recipe title, it should take you there.
It was super delicious – really loved the lemon flavor, the simplicity of the ingredients and the convenience of cooking it in one pan. Also added some whole olives before putting it in the oven. Thank you for the great recipe!
Thanks for sharing, Sandra!
This cod was perfect, flavor great and cooks to perfection. I saw a question about leftovers. There won’t be and if there were I would flake into a salad the next day. It is really easy and tastes gourmet perfect
Awww! Thanks so much!
This was a delicious fish recipe!!!
Thanks, Linda!
I made this tonight for dinner. It was delicoius!!! Receipe does not need to be changed at all. Thank you.
So glad you enjoyed it, Elly!
I have recently adopted a Mediterranean food plan to combat my out-of-control blood sugar. The toughest part for me is that I am NOT a fish lover. This recipe is AWESOME! Even with the flour dredge it is such a small amount that I can pair the fish with a salad and a vegetable side dish and easily stay on target for carbs. The fish was flavorful, moist and delicious. Thank you, I will be adding this to my regular dinner options.
Yay! I’m so glad you loved it, Mary!
I made this today for the first time – really easy to make and was so delicious. The whole family devoured it and said they could eat it again!
Awesome! Thanks, Adele!