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.
Incredible! This is my first time writing a review on a recipe. Not because I don’t use on line recipes but because I’m lazy. This recipe was incredible. By far the best way I cooked cod EVER. THANK YOU SO MUCH. my three year old was begging for more :-).
Yay! I’m so glad to hear that!!
This is excellent as it is! I ate this over Couscous because that’s what was available in my pantry. A simple tomato salad on the side added the necessary freshness to this dish. I wish I could share a picture with you. It looks juicy and luxurious.
Sounds like a wonderful meal!!! 🙂
Hi Suzy, I plan to make this for dinner tonight however in an effort not to go to the store, can I substitute lime juice for lemon?
It would obviously change the flavor a bit, but I don’t see why not. It’s not something I’ve tried before, so it’s a bit hard to say.
My first time with your recipes and my first time making cod. Wow. This was so impressive. I felt like I presented a high end restaurant dish. This was the best white fish I ever had to be honest.
Welcome to The Mediterranean Dish, Ryan! This was a great recipe to start with! One of our most popular!
I have a question regarding the Sweet Spanish Paprika. I have none and the stores near my house had none … Didn’t even have a space for it. Is this common? Am I the only one who doesn’t have this? What can I use as a substitute?? Thanks! Making it tonight and so excited!
You can just use plain paprika if you cannot find the sweet.
I wanted to love this dish but in the end it did not resemble a Greek flavored dish to me. Way too much Cumin coming through the dish!
Absolutely delicious, subbed almond flour and ghee, came out amazing. Also threw a couple handfuls of cherry tomatoes on the baking tray which were yummy. First time cooking cod and am super happy with the results. Thanks!!
Wonderful, Jacob! Thanks for sharing
I made the recipe. Thank you. It came out very good. I used gluten free flour and it did not coated the fish too well so I had to transfer it to a baking dish when putting it in the oven but the fish and the taste was amazing.
Thanks for sharing, Alicia! I’m sorry about the coating… glad you still enjoyed it!
Made for dinner last night. So delicious!
Great recipe for Cod! I have bookmarked it!
We love this recipe! I must say, I don’t know how anyone could use 5 cloves of garlic? I cut mine back to 1 and it is plenty.
Italians, Greek, Spanish etc use lots of garlic! The more the better! LOL
Can’t wait to remake this!! Have some wild cod From butcher box defrosting in the fridge!
Question…can I use almond flour or another gluten free flour in stead of all purpose?
This looks amazing! Can’t wait to try it!
Are you using fresh fish? Do you have any recommendations for using frozen cod?
Hi, Angie! You can absolutely use frozen cod. Just thaw completely and pat dry first.
Delicious! I will be making this again!
Awesome! Thanks, Jackie!
I can’t deal with cod anymore (always too bland and dry) but I used this recipe with Barramundi, my new obsession, and it was AWESOME. If you haven’t tried barramundi, definitely do yourself a favor and find it. I get mine at Whole Foods or sometimes I can find it at Costco.
We loved this recipe and will definitely make it again! I used Ghee in place of butter and next time I will try Almond Flour in place of white flour. My husband loved it so much he ate all the leftovers, before they could be leftovers!!! Such great flavors!!! I also might have used about 7 garlic bulbs!! 🙂
Thanks for sharing, Jeri! If you do try it with almond flower, please stop back and let us know how it turned out!
I’ve made this recipe many times. My wife and I both love it, but we’ve decided that we don’t like how the flour adheres to the fish. It also absorbs much of the lemon/butter/olive oil mixture. We prefer a bit more crispiness. We’ve had better luck with regular bread crumbs, but I’m going to figure out how to use panko next time.
Thanks for sharing that variation, Jeff! Please stop back and let us know how the panko works out!
My family’s favorite cod recipe, they get excited when I fix this one. And its gorgeous – looks just like the picture and the flavor is perfection!! I serve it over orzo with a side of steamed broccoli. Thanks for such high-quality, reliable, healthy recipes. I know that I can always count on your recipes to be sound.
Thank you for the kind words, Karen! So glad you’ve found recipes that you love here!
I have been cooking Suzy’s recipes for over 6 months and my cholesterol numbers have gone down because of it. I made this Cod recipe tonight and it was outstanding. . If you want to impress your family, make this recipe. The fish was cooked so perfectly and the favor was fantastic. I can’t wait to make it again! Thank you Suzy your recipes are the best!!!
I’m so happy to hear about your cholesterol numbers! That’s great, Bonnie!