Greek-Style Baked Cod Recipe with Lemon and Garlic

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:

NEVER MISS A RECIPE! JOIN MY FREE E-MAIL LIST HERE TO RECEIVE NEW RECIPES, WEEKLY MEDITERRANEAN DINNER PLANS, AND MY FREE E-COOKBOOK WITH 15 HEALTHY RECIPES TO TRY!

SHOP OUR ONLINE STORE FOR QUALITY OLIVE OILS, ALL-NATURAL SPICES AND MORE.

Mediterranean Baked Cod Recipe with Lemon and Garlic

---

★★★★★

4.8 from 315 reviews

• Author: The Mediterranean Dish
• Prep Time: 10 mins
• Cook Time: 12 mins
• Total Time: 22 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

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!

---

Scale 1x2x3x

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

1. Preheat oven to 400 degrees F.
2. Mix lemon juice, olive oil, and melted butter in a shallow bowl. Set aside
3. In another shallow bowl, mix all-purpose flour, spices, salt and pepper. Set next to the lemon juice mixture.
4. Pat fish fillet dry. Dip fish in the lemon juice mixture then dip in the flour mixture. Shake off excess flour. Reserve the lemon juice mixture for later.
5. Heat 2 tbsp olive oil in a cast iron skillet over medium-high heat (watch the oil to be sure it is shimmering 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.
6. To the remaining lemon juice mixture, add the minced garlic and mix. Drizzle all over the fish fillets.
7. 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.
8. 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. 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.
• 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

SHOP THE MEDITERRANEAN DISH