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.
Very tasting coating. Will definitely make again. Deducting one star b/c the quantities are off. 1/3 cup of seasoned flour dredge after the dip just turns the flour into a slimy paste. Will increase the dredge ingredients by 200% next time and see how it works out.
Thank you for sharing, Dan!
This is fish in it’s perfection. Only had hallibut in the house when I first saw this recipe but it worked wonderfully. Have used a variety of other fish, and all are wonderful. Seriously great flavor combinations. And although a bit time concuming to prep and cook after a long day of work, I continue to do so on a regular basis. Thank you for sharing your gift with those of us who might otherwise be resorting to microwaved hot dogs for dinner 😉
LOL! Thank you so much for the kind words, Katie!
This was outstanding! We had this together in 45 minutes with the Lebanese rice and sautéed zucchini. What a meal! Thank you for the recipe!!
I would love to try your Baked Cod dish, but I don’t have a cast iron frying pan, and was wondering if I could do it in a casserole dish . Thank You.
Hi, Darlene! Sure! You can cook the fish on the stovetop in a skillet, and then just transfer it to an oven-safe baking dish and finish in oven as instructed.
Absolutely delicious..wonderful recipe to incorpate more fish in your diet.
Thanks, Maureen!
This delish fish dish made it into our weekly rotation. It’s so delicious! The fish comes out perfectly cooked every time. I usually set the oven timer for 8 minutes, then turn the oven off & give it another minute for a total of 9 minutes. I also add 2 handfuls of fresh spinach before putting it the oven & let it wilt with the fish in the sauce. Serve it over mushroom risotto. Heaven on a plate or in a bowl, definitely in your tummy.
Thank you so much for sharing, Jolene!
I made this last week for my flatmates and friends and it was probably the best food I’ve ever cooked myself. Everyone loved it and it went so nicely with some traditional Greek salad. When I baked it in the oven I added the juiced lemons in between the cod fillets and covered the dish with some kitchen foil to trap in the heat. Thanks for the delicious recipe!
Thanks so much for sharing, Henry! Glad you enjoyed it
Made this tonight for the first time. We had a wonderful piece of wild caught cod. The recipe came together easily with delicious results. While the fish baked in the oven, I was able to steam green beans and microwave sweet potatoes for sides. Yum!
Awesome! Thank you so much for giving it a try!
Suzy …we have made this recipe along with Lebanese Rice many times & it is one of our favorites (exactly per the recipe). It is definitely one of my favorite ways to cook cod.
Today we are making the Italian Beef Stew in Slow Cooker (which I rarely use). It looks like the perfect recipe for a slow cooker.
THank you for your wonderful recipes and stories.
My pleasure, Richard! Can’t wait to hear what you think of the stew 🙂
I am not a fish person but have been trying to add more. This recipe was absolutely excellent. I made it as stated and served over cauliflower rice with the Greek salad. Wonderful dinner. My husband just inhaled it.
That’s awesome to hear! Thanks, Rachel!
I followed everything you said and this turned out amazing. I made it for meal prep and ending up eating it too soon lol!!! Amazing recipe!!
Haha! You’ll have to make a bigger batch next time :).
This recipe is A+. A perfect 5 star recipe. My family devoured this up which meant there were sadly no leftovers the following day. Going to have to double this recipe for next time because it went like hot cakes!!!! I happened to have some leftover Lebanese tabbouleh which I topped ontop of this as well. I can’t say enough of how much my family loved this recipe in its entirety and I served it with a side of homeade sweet potato fries.
Awesome!!! I love hearing that the whole family enjoyed it so much!! 🙂
Can you substitute other fish inthis recipe?
You sure can!
We made this for dinner tonight with some wild Alaskan cod and it was one of the best fish dinners I’ve ever made. Absolutely delicious!
Thanks for this, we’ll be having it weekly.
Awesome! Thanks, Shelley!
I have a question, do you buy market cod or frozen filets?athy
Hi, Cathy! I really do both.
Can you lemon juice in cast iron skiillet
We do. The amount used and the amount of time in the pan is not enough to cause any issues.