This easy Greek-style baked cod recipe has quickly become a regular on my dinner rotation! A handful of Mediterranean spices, plus a mixture of lemon juice, olive oil, and garlic, give it glorious flavors! Be sure to watch the video below and grab my tips for what to serve along and how to store leftovers.
You may also like: Easy Seafood Paella; Mediterranean Whole Snapper with Garlic and Veggies; Grilled Shrimp with Roasted Garlic Cilantro Sauce; Greek Chicken and Potatoes.
Following the Mediterranean diet, fish is kinda essential for my family. It’s about the one food that shows up on the menu twice every week.
Sometimes, our fish dinners go far–as far as a fish stew from Sicily or an Egyptian-inspired fish Shakshuka cooked in a tasty tomato sauce. But more often than not, I opt for something simple like steamed salmon or today’s baked cod recipe with lemon and garlic.
Why this Cod Recipe Works?
Cod fillet is a beautiful thing. It’s easy to cook, and because it’s a mild-tasting fish, the ways to give it glorious flavor are endless.
This baked cod recipe takes on a bit of a Greek twist. The cod is lightly coated with a spiced flour mixture with coriander, paprika, and cumin. Quickly seared, then baked with lemon juice, Greek olive oil, and lots of minced garlic.
What to serve with this baked cod recipe?
It feels like I’m always recommending this Lebanese rice with vermicelli, but it makes the perfect bed for this lemony baked cod. Keep the Greek theme going by adding a side of traditional Greek salad. Or, for a heartier salad option, try this Mediterranean chickpea salad with eggplant.
Can I refrigerate or freeze leftovers?
When I make this baked cod recipe, I don’t typically have leftovers. But, a reader recently asked this relevant question as she cooks for fewer people. The answer is yes, you can store the leftovers either in the fridge or even in the freezer.
First, cool the fish a bit, 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 2 to 3 days. If you need to warm it up, simply use a medium heated oven until just warmed through.
Generally, cooked fish can be frozen for up to 1 month. My personal preference is not to freeze it, I do feel that the texture of the fish changes a little.
Here’s the video for how to make this baked cod recipe:
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Mediterranean Baked Cod Recipe with Lemon and Garlic
- Prep Time: 10 mins
- Cook Time: 12 mins
- Total Time: 22 minutes
- Yield: 4 1x
Print Recipe
Pin RecipeDescription
Best baked cod recipe out there! Prepared Greek style with a few spices and a mixture of lemon juice, olive oil and lots of garlic. Bakes in 15 mins!
Ingredients
- 1.5 lb Cod fillet pieces (4–6 pieces)
- 5 garlic cloves, peeled and minced
- 1/4 cup chopped fresh parsley leaves
Lemon Juice Mixture
- 5 tbsp fresh lemon juice
- 5 tbsp Private Reserve extra virgin olive oil
- 2 tbsp melted butter
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 lemon juice, olive oil, and melted butter in a shallow bowl. Set aside
- In another shallow bowl, mix all-purpose flour, spices, salt and pepper. Set next to the lemon juice mixture.
- Pat fish fillet dry. Dip fish in the lemon juice mixture then dip in the flour mixture. Shake off excess flour.
- Heat 2 tbsp olive oil in a cast iron skillet over medium-high heat (watch the oil to be sure it is sizzling but not smoking). Add fish and sear on each side to give it some color, but do not fully cook (about a couple minutes on each side) Remove from heat.
- To the remaining lemon juice mixture, add the minced garlic and mix. Drizzle all over the fish fillets.
- Bake in the heated oven for until it begins to flake easily with a fork (10 minutes should do it, but begin checking earlier). Remove from heat and sprinkle chopped parsley.
- Serving suggestions: Serve immediately with Lebanese rice and this Mediterranean chickpea salad or this traditional Greek salad.
Notes
- Cook’s Tip: This recipe has been edited adding step #5 to achieve more color and a more crispy texture.
- 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.
- Recommended for this Recipe: Our Private Reserve Greek Extra Virgin Olive Oil (from organically grown and processed Koroneiki olives). SAVE! Try our Greek Olive Oil Bundle!
- And from our organic and all-natural spice collections: Coriander; Spanish Paprika; Cumin. SAVE! Try our Ultimate Mediterranean Spice Bundle, or create your own 6-pack or 3-pack or our organic or all-natural spice collections!
- Category: Entree
- Method: Baked
- Cuisine: Greek
Keywords: Baked Cod, Cod Recipe, Baked Cod Recipe, Cod Fish
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!