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 flavor. See video & suggestions for what to serve along!
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 pan-seared salmon or today’s baked cod recipe with lemon and garlic.
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.
Watch how to make this baked cod recipe
Mediterranean Baked Cod Recipe with Lemon and Garlic
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Prep Time: 10 mins - Cook Time: 12 mins
- Total Time: 22 minutes
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Yield: 4 -
Category: Entree -
Cuisine: Greek
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
- This recipe has been edited adding step #5 to achieve more color and a more crispy texture.
- 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!
Keywords: Mediterranean Baked Cod, Cod Recipe
SHOP THE MEDITERRANEAN DISH
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ann says
I made this recipe because when I was searching for cod recipes and when I came on this one I had all of the ingredients and didn’t have to go to super market well it worked out great it came out very very good you’ll really enjoy this dish and it was very quick to make my husband is a fussy eater and he actually ate it and gave it two thumbs up best of all we were satisfied from eating it with out the normal feeling of being stuffed thank you for the recipe I will make it again with a little more seasoning other then that it was excellent:)
Suzy Karadsheh says
Thank you so much for sharing, Ann! So glad to hear you all enjoyed it!
Aaron says
Thanks for the recipe, it turned out great and super tasty! Will definitely be using this again and enjoying it with the family.
★★★★★
Suzy Karadsheh says
Wonderful, Aaron! so glad you enjoyed it!
Louise says
Loved this!! My boyfriend isn’t keen on fish and even he is converted. Will definitely do again. Served with the Lebanese rice as you suggested.
★★★★★
Suzy Karadsheh says
Yay! Thanks so much for sharing, Louise!
Laurie Norris says
This was delicious, easy! I substituted Cassava flour to make it gluten free. Worked perfectly. This recipe is a keeper!
Suzy Karadsheh says
Awesome, Laurie! Thanks for sharing your GF version!
Amy B says
Amazing ! New family favorite. Didn’t have a cast iron, but still came out great
★★★★★
Suzy Karadsheh says
Yay! Thanks, Amy!
jbrater says
Good recipe! Instead of the flour, i used panko and it turned out much better or more flavorful
★★★★
Suzy Karadsheh says
Thanks for sharing your adaptation.
Shazia says
I accidentally discovered your website. I made Tabiuleh, Fatoush and cod fish so far. Everything turned out very well. Thanks a bunch and please don’t stop cooking.
★★★★★
Suzy Karadsheh says
Shazia, thank you so much! I am so glad to have you here. And I’m glad you’re enjoying the recipes.
Carolyn says
Lovely flavour very tasty made a lovely med week meal will have this again
Suzy Karadsheh says
Great, Carolyn! So glad you liked it!
Dawn says
Made this the other day, flavour is wonderful! Served with sautéed Swiss chard, and the pan drippings from the fish are perfect over chard.
Suzy Karadsheh says
Awesome, Dawn! Thank you for sharing!
Cassandra Lipnicki says
I normally hate fish but cook it since its good for my family. I LOVED this recipe! Excellent taste to it, even my kids liked it! Thank you for the recipe!
★★★★★
Suzy Karadsheh says
Love hearing this, Cassandra! Thanks so much for sharing!
Roy says
This recipe was outstanding. Super easy, super quick to prepare. We used a little less lemon, and a touch more salt to suit our tastes. And a little more garlic. I’ve already sent this out to other friends who have a healthy supply of fish. My kids (who aren’t terribly picky) devoured it and went back for more.
★★★★★
Suzy Karadsheh says
That’s wonderful, Roy! So glad to hear it. Thank you.
Elizabeth Doss says
I would like to join your blog.
Suzy Karadsheh says
Welcome to our blog, Elizabeth! We have added you to the list per your request. Please check your e-mail to confirm your subscription so that you can receive our emails with recipe updates and more.
Marcia says
I made this tonight with no changes to the recipe…. it was absolutely delicious and easy to make. Thhank you!!!
Suzy Karadsheh says
Awesome, Marcia! Thank you for giving it a try!
Stacy says
Oh my goodness! This was literally the best fish dish I ever made! I had to modify due to what I had on hand: Lime Juice, Dill instead of Coriander, Frozen Cod filets, Capers (thx to whomever recommended!) Husband dropped the fork, looked up and said, “We are buying more cod!”
I look forward to next time using all of the called for ingredients….plus capers 🙂
★★★★★
Suzy Karadsheh says
Yay! If this deserved your husband dropping his fork to comment, then it must be a keeper! Glad y’all enjoyed it 🙂
Anne says
Hi did you defrost cod fillets first?
Thanks
Anne
Suzy Karadsheh says
Mine were already defrosted
Zhuldyz says
Second time cooking this recipe. The mix of spices and lemon are just perfect. Thank you!
★★★★★
Suzy Karadsheh says
Awesome to hear! Thank you for sharing!
Ann McCallum says
Fantastic flavours ! Used haddock loin which I think might have made fish a bit softer but didn’t spoil the dish at all -loved by my husband !
Suzy Karadsheh says
Wonderful, Ann! So glad you enjoyed it!
Kerran says
Loved this recipe.
★★★★★
Suzy Karadsheh says
Awesome!!
Missy says
Followed a recipe to the letter it was moist and delicious. I share the recipe with several friends. I think this is just personal preference, I might try a little less oil. Try as I might I could not find Spanish paprika. Sounds delicious. I also had a lot of the coding stick to the bottom of the pan but not all of it. Would love to know if that something you experience or have additional thoughts on.
★★★★★
Suzy Karadsheh says
Thanks for sharing, Missy! You can find Spanish Paprika right here in our store: https://www.themediterraneandish.com/product/sweet-spanish-paprika/
Deborah Butler says
I would like to subscribe to your blog please.
Suzy Karadsheh says
Gladly Deborah! happy to subscribe you, check your e-mail for confirmation. You can only receive our newsletters once you confirm your subscription.
Tannis Owens says
This sounds fantastic! Two quick questions:
1) Would I be able to use Talapia or Basa instead of Cod?
2) I have tried a recipe before where the fish went into the oven and it came out super water. However, in that recipe you didn’t sear the fish first before throwing it in the oven. I guess my question is, does this turn super watery?
Thank you!
Suzy Karadsheh says
Sure, you can use a different white fish fillet in this recipe. And secondly, no, this has not turned out watery for me, and you can certainly view readers reviews/comments to see what their experience has been. This should turn out nice and tender with great flavor.
Tannis Owens says
Great…thank you! I’m very excited to try it!
Karen says
Really great flavors. A home run.
★★★★★
Suzy Karadsheh says
Awesome, Karen! thank you for sharing!
Acsana says
Step 5 says to heat skillet over medium-high, and then to turn heat to medium-high…. huh?
Suzy Karadsheh says
Thanks for pointing this out, you will keep the heat as is.
Sara says
This was amazing. I used a little extra lemon and garlic. I also used a skillet that could go stovetop to oven. When we flipped the fish over, I let it cook on the stove for just a minute and then added the lemon and garlic and popped the whole thing in the oven for about 8 minutes. It was so easy and delicious. Thank you!
★★★★★
Suzy Karadsheh says
Awesome, Sara! Thank you so much for sharing!
Mary Logan says
Made this tonight for dinner and my husband said it was THE best fish dish he ever had! I thought it was wonderful and the combination of spices was very interesting and tasty. The fish was moist and flaky. Thank you, and I am so glad I found your blog.
★★★★★
Suzy Karadsheh says
That’s what I love to hear Mary! Thank you so much for sharing. I am honored you’re enjoying the recipes here.
Jane says
What if I don’t have coriander?
Suzy Karadsheh says
Hi Jane, I can’t think of a particular alternative to quality coriander here. But you can use the same method and change up the spices to your liking. It just won’t be this particular recipe 🙂
Phil Fellini says
Sorry — one more comment. When I removed the cod from the baking sheet and then served it, the flour/butter/oil mixture (or what was left of it) stuck to my spatula, which caused the fish to break apart.
Help — anyone have a solution? As before, I’m pretty sure this is my fault! 🙂
Phil Fellini says
It didn’t turn out well for me but I’m pretty sure it’s my fault. After coating the cod with the oil/butter mixture and the flour mixture, I seared it in my Lodge pan. But most of the flour mixture seemed to get left in the frying pan and never made it to the baking pan.
What did I do wrong? Thanks for any advice
Suzy Karadsheh says
Hi Phil, thanks for sharing. I’m assuming the oil was pretty hot when you added the fish to the skillet? My first thought is, if you are not sure, try only a small piece of fish first, then add the rest. Secondly, I would wait to turn the fish a little, leave it in place until everything sets before flipping. These are just a couple of guesses. I’ve made this recipe so many times and haven’t had this issue, but I’ve noted this in my little book so that next time I make it, I’ll pay attention and come back if I find something else to add.
Phil Fellini says
Thanks, Suzy. Again, I’m 99% sure it’s my error. But if you try this again and an epiphany strikes on what I might’ve done wrong, yes, please let me know. Thank you, Suzy!
Suzy Karadsheh says
Will do!
Bridget H. says
Phil, I am planning on making this recipe tonight, but had a thought. I have three cast iron pans, and my largest is a Lodge pan that has a bit of a bumpy texture — it’s not as smooth and slick as the others. For a steak, it’s fine, but for something more delicate, like fish, I’m guessing it’s the pan’s fault, not yours! I think I’m going to go with one of my ceramic or copper pans just to be safe, although the cast iron certainly looks pretty in the photos. Can’t wait to try it!
Mary says
Wonderful recipe. I used gluten free flour and grated the lemon rind in to both bowls (can’t waste that flavour) and followed recipe serving it up with vegetables. Delicious and very moist. Even better I bought the cod loins on offer from Tesco with 25% off! Thank you.
Will definitely cook this again.
★★★★★
Suzy Karadsheh says
Thank you for sharing, Mary! I’m so glad you enjoyed it.
Pam says
My husband used homemade bread crumbs. It was delicious and quick. A definte remake. Thank you for sharing.
★★★★★
Suzy Karadsheh says
Awesome, Pam! Thank you so much for sharing!
Gloria says
Sorry I forgot stars, 5plus
★★★★
Suzy Karadsheh says
awesome.Thank you!
Gloria says
I am new to your site. This is the most wonderful recipe for Cod, or any firm white fish. It was tender, moist, just awesome. It can be difficult at times to find recipes that you can cut down for just one. I also made Chickpea salad minus the eggplant as I didn’t have one. I doubled the recipe–oh my– I eat it for breakfast, lunch whenever I want a treat. I am anxious to try many if not all of your recipes. I do hope you will give serious thought about a cookbook. I love everything about each of your posts, so much informatiom. Sorry this is so long. Please, Please think about a cookbook.
Suzy Karadsheh says
So glad to hear this, Gloria! Thank you for sharing
Sandy says
Tried this last night! Husband enjoyed the flavours but I messed on the fish. Didn’t plan ahead so tried to quick thaw it and it ended up tough and chewy so we shall try again but thaw fish properly first :D. Thanks for the recipe!
Suzy Karadsheh says
Thanks for sharing, Sandy! Yes, you definitely need the fish to be completely thawed before using. Hope it works out better next time.
Jessica Smith says
If you ever unthaw white fish run it under warm water that is better than the microwave. Hope that helps
Nina says
I meant to say, everyone raved about the fish
Nina says
I’ve made this for my husband and myself. We loved it. Then made it for a dinner party of 10 using Captain’s Cut Cod. Everyone raced. Not a morsel was left. I sautéed the fish before company arrived earlier in the day, and just finished it off in the oven. I used 20 cloves of garlic, but the next time I’ll use the 25 as recommended. Remember, I had 5 times the recommended fish portions.
Suzy Karadsheh says
Thanks so much for sharing, Nina! Love your tip about how you split the work…sauting earlier and then finishing the fish just before company arrived. Thank you!
hermsoven says
Easy and delicious. The time-honored combination of olive oil, garlic, and lemon juice does it again. It requires great self control not to eat more than one serving. I served it over Persian Jeweled Rice. Fantastic!
Suzy Karadsheh says
Thank you for sharing! I’m so glad you enjoyed it 🙂
Sona says
It’s going to be my go to fish dish for dinner. It was so easy and tasted sooooooo good! Loved it !
★★★★★
Suzy Karadsheh says
So glad to hear it, Sona.
Kathy says
I was looking for something different to do with Cod. This was so good, I had to stop myself from eating too much. I paired it with a simple salad.
Also posted my picture and have been asked to share this recipe!
Thanks!
★★★★★
Suzy Karadsheh says
Yay! Thanks so much, Kathy!
Shana says
Could it be done without any flour?
Suzy Karadsheh says
Yes, you can eliminate the breading in favor of just searing in the pan and then adding the olive oil and lemon juice to bake.
Emily says
Can you tell me what the cooking time/temperature was for the previous version of the recipe where the fish was not pan-seared? That version always worked perfectly for me!
Thank you 🙂
Suzy Karadsheh says
Same temp. Increase cooking time by like 4 minutes or so…just watch for it as ovens do vary
Kim says
I haven’t enjoyed cod as much as with this recipe! Wonderful flavors!
★★★★★
Suzy Karadsheh says
Awesome, Kim! Thanks so much for giving it a try!
Janina says
Excellent recipe! My family really enjoyed it and it was very simple to make.
★★★★★
Suzy Karadsheh says
So glad to hear it! Thanks Janina for sharing.
Sarah says
Deeeeeeelicious!!! Do yourself a favor and make this recipe.
★★★★★
Suzy Karadsheh says
Awesome, Sarah! Thank you so much for giving this one a try!
Emily H says
I’ve made this two weeks in a row and I’m doing it a third time. So much flavor, very rich but hard to get sick of it! Thanks for posting!
★★★★★
Suzy Karadsheh says
So glad to hear this, Emily! Thank you for taking the time to share!
Lizzie says
I made this with plain rice and a Greek salad today. Ended up using smoked paprika instead of sweet as the small one was tired and screamy. It was pretty easy and the result was really tasty – a little longer in the oven didn’t harm it as the j uices kept it so moist. I love the lemon and spice flavour, and the 3yo was happy too.
★★★★★
Suzy Karadsheh says
Thank you for sharing! So happy you enjoyed it!
Heidi H says
I made this tonight. This may be my favorite fish recipe ever! The flavors are outstanding. Thank you as I’m always looking for creative ways to make fish. This will be on a weekly rotation for some time to come.
★★★★★
Suzy Karadsheh says
Thank you so much for sharing, Heidi! I am so glad you enjoyed it!
Cindy says
We loved this recipe and will use it every time I fix cod.
Suzy Karadsheh says
Makes my day to hear this, Cindy! Thank you!
D says
Can you use haddock?
Suzy Karadsheh says
Yes, haddock will work in this recipe!
Sabrina says
Incrediblely yummy and healthy!!
★★★★★
Suzy Karadsheh says
So glad you enjoyed it!
Nicole says
Wow! Loved this recipe! Served it with a warm quinoa salad and roasted veggies. Look forward to trying more for the site. Thank you!
★★★★★
Suzy Karadsheh says
Wonderful, Nicole! Your sides sound perfect for this!
chari says
oops, forgot the stars.
served over a bed of baby spinach. looked lovely and was delicious.
★★★★★
chari says
Delicious! thanks for sharing. I served it over a bed of baby spinach. pretty.
Suzy Karadsheh says
Awesome! Thanks for sharing!
Kulsum says
Can you substitute the cod for another fish like salmon?
Suzy Karadsheh says
Salmon is not a good substitute in this particular recipe. I would go for a white fish like halibut, if cod is not available.
Michele says
Love this. Even my boyfriend, who isn’t keen on fish, raved over it and asked to have again.
★★★★★
Suzy Karadsheh says
Yay! I love to hear when those who don’t typically eat fish give it a try. It’s so good for ya! Thanks Michele.
Mira says
Could frozen fish be used instead of thawed/fresh? I’ve heard you can bake fish while frozen but haven’t tried it yet!
Suzy Karadsheh says
Hi Mira, in this particular recipe, you will need to thaw the fish.
NELSON DE MELO says
Loved it!! I’ve been searching for new ideas and your website and recipes within look impressive, right up my street! can’t wait to try other recipes!
★★★★★
Suzy Karadsheh says
Nelson, so glad you found our site! And thank you for giving the cod a try! It’s a favorite.
Sondra says
I googled “cod recipe” and your site came up. This was delicious! I’ll be back for more!
★★★
Suzy Karadsheh says
So glad you enjoyed it Sondra! I love to hear that you’ll be back for more!
Suzanne Murray says
Delicious. It’s now a family staple. I serve it with steamed brown rice and quinoa and a salad or green beans. Thank you.
Suzy Karadsheh says
So glad you enjoyed it!
Tracy says
What’s a “heated oven”? What temp should I put it in?
Suzy Karadsheh says
Hi Tracy, 400 degrees F as listed in step #1. Enjoy!
Heidi says
Simple and delicious…my family loved it so we will definitely be having this again!!! I did change the parsley to capers…just love them. The only thing I would alter is the lemon juice… I am going to use 3 instead of 5 next time. Thanks so much for posting your recipes!!
★★★★★
Suzy Karadsheh says
Great, Heidi! And sure, you can adjust the lemon juice to your liking!
Andy says
We all loved this simple recipe. We’ll be making it again for sure.
★★★★★
Suzy Karadsheh says
Thank you, Andy! So glad to hear it!
Greg says
Excellent! We added some capers, olive tapanade, and dill to finish it in the oven. Cod was moist and flavorful.
★★★★★
Suzy Karadsheh says
Wonderful, Greg! I love the capers and olive tapanade idea!
Edward says
Thanks for the great recipe. I made this tonight for my wife from some cod we caught in Alaska We both loved it. I’m definately going to make this a regular meal at our table.
As an amateur home cook I’m now interested in Mediterranean cooking.
Thanks again
★★★★★
Suzy Karadsheh says
This is great to hear, Edward! Thank you so much for sharing!
Tiffany P says
Great recipe! Even the kids enjoyed it. Simple, yet flavorful. Served with white rice, buttered cabbage and corn on the cob. Bookmarked this and will be making it again in the future. Thanks for sharing!
★★★★★
Suzy Karadsheh says
Wonderful, Tiffany! So glad to hear it!
Chris says
This fish recipe was great! My daughter took one bite and said “This is a keeper!” We liked the flavor so much I made it with chicken breast later in the week. I doubled the coating for the amount of chicken we had and added some chicken broth to the lemon juice mixture prior to pouring it over top. Great stuff. Thanks!
★★★★★
Suzy Karadsheh says
Thanks so much, Chris! Love to hear that you’ve made use of the coating in another way too! Thanks!
GinaC says
Would you happen to have a variation of this sauce or a similar sauce recipe? Dairy allergies in this household. Thanks much!
Suzy Karadsheh says
Hi Gina, you can actually skip the butter in the sauce, given that there is also olive oil in there.If needed, add just a tiny bit more oil.
Corie says
This was SO good! Made as directed but I didn’t have coriander so I substituted oregano. Served on top of garlic mashed with roasted carrots. Spooned that delightful sauce over everything. Absolutely divine! This is going into the regular rotation for sure. Thanks for the great recipe!
★★★★★
Suzy Karadsheh says
Thank you for sharing, Corie! So glad you liked it! I like hearing how you’ve modified the recipe to fit what you have on hand.
ChrisDeut65 says
We made this tonight for dinner and it was delicious. I might try it with a little less olive oil and lemon juice next time, but this recipe is a keeper. Thanks for sharing!
★★★★★
Suzy Karadsheh says
Awesome, Chris! Sure thing…play around with the EVOO and citrus amounts to your liking! Enjoy!
Peggy says
I love this recipe. It’s so easy and quick to make but diorama taste that way. Really good served with roasted root veggies!
★★★★★
Suzy Karadsheh says
Thank you, Peggy! I love the roasted veg as a side!
clarissa guajardo says
I prepared this. It was easy and delicious. I added breadcrumbs on top. I served it with sautéed red bell peppers and a salad and boiled potato.
Suzy Karadsheh says
Clarissa, thanks so much for sharing! Glad to hear you enjoyed it!
Bobby says
This was such flavorful dish. My wife and I enjoyed it so much. I had it with cauliflower rice (seasoned with cumin and corriander) and sauted asparagus in a ginger garlic paste.
Only issue was the flour coating didn’t really adhere well to the fish. It formed like a paste. So that was a little awkward. Maybe you have a tip.
★★★★
Suzy Karadsheh says
Great to hear you enjoyed it, Bobby! Hmmm…well, the coating isn’t meant to be crispy necessarily given the lemon juice mixture the fish cooks in. I’ll keep this in mind when I make it again…if I encounter this issue and have a tip for you, I’ll report back 🙂
mary a williams says
I had same problem in that flour mixture became pasty after dipping a couple of filets. Next time I will just dredge fish in flour mixture and then saute. Otherwise, incredible flavor!
Suzy Karadsheh says
Thanks for sharing, Mary!
Monica says
Might be the best fish dish I ever ate. Definitely the best I ever made!!
★★★★★
Suzy Karadsheh says
Monica, that makes my day! so glad you liked it!
Maria Halvax says
Sooooo DELICIOUS. Great recipe!!
★★★★★
Suzy Karadsheh says
Awesome, Maria! Glad you liked it!!!
Christine says
Love this! I’ve never made cod before but i’m trying to eat more fish so I’m really looking forward to trying it out!
Suzy Karadsheh says
Enjoy! Can’t wait to hear what you think!
Erin says
This is an amazing recipe, thank you for sharing!
★★★★★
Suzy Karadsheh says
Thank you so much, Erin! So glad you enjoyed it!
Michelle Bullard says
My husband and I ABSOLUTELY LOVE THIS recipe! It has become our go to dish! L♡VE!
★★★★★
Suzy Karadsheh says
Michelle, that is so great to hear! Thank you!
Ann says
this was amazing. Very easy dish to make with few ingredients, but the taste was great! Will be making again. Thank you for the recipe.
Suzy Karadsheh says
So glad to hear it, Ann! Thanks for giving it a try!
Karolina says
Omg!!! Thank you so much for sharing this recipe , this is the best of best fish I have ate in my life even my mom fish eater husband ate it with me ! Simply delicious ?
★★★★★
Suzy Karadsheh says
Karolina, so so glad to hear this! Thanks for taking the time to share!
Dee says
Simply put, absolutely amazing fish recipe. Served with roasted sweet potatoes with honey and cinnamon, and asparagus and a Greek salad. Wouldn’t change a thing about the recipe
★★★★★
Suzy Karadsheh says
Dee, thank you so much! So so glad to hear you enjoyed it! and thanks for sharing your side suggestions too!
blanch says
nice recipe
★★★★★
Suzy Karadsheh says
Thank you, Blanch!
Sue Gardner says
Did the recipe using snapper…was absolutely fabulous. Thanks for the recipe.
★★★★★
Suzy Karadsheh says
Wonderful, Sue! So glad you liked it!
Carole Wigdor says
Thank you for this recipe. It was flavorful but not really crispy. I served it w plain quinoa and vegetables. The combo was perfect. Tasty and light.
We enjoyed it and had the leftovers for lunch today. I want to make it again, but want to Improve the recipe prep. Any suggestions would be appreciated. I am looking forward to perusing your many recipes.
Carole W.
Suzy Karadsheh says
Hey Carole! Glad to hear you enjoyed the flavors! So this baked cod is not going to end up super crispy because we have the lemon sauce going on. I have a couple more fish recipes here (I believe a trout recipe and a pan seared halibut) which would be more on the crispy side.
Gina Clark says
Wonderful dish! I did add a few additional cloves of garlic. We Italians love our garlic. Thanks for sharing this recipe. It was a crowd pleaser.
Suzy Karadsheh says
Lol! Never enough garlic, Gina 🙂
Pepper Cormack says
Excellent. Restaurant worthy. Cook for less than 10 minutes however
★★★★★
Suzy Karadsheh says
Pepper, so glad you enjoyed it! Yes, you don’t want to over-cook this fish, so you’ll want to watch according to the thickness of the fish fillets etc. Thank you for sharing!
Sarah says
Don’t try this with a 2 year old and a dog running around ?. The flavor was great but visually it was lacking mostly because I kept getting interrupted lol. I’ll try again when they are a little calmer.
Suzy Karadsheh says
You made my day, Sarah! Thanks for the laugh. I totally know how it is to cook with a 2 year old around 🙂 Glad you enjoyed it!
Jayne says
Absolutely delicious! The only change that I made was to add capers. Highly recommend.
★★★★★
Suzy Karadsheh says
Capers would be a great addition here to Jayne! Thanks so much for stopping in and for sharing!
Megan says
Does the cod need to be fresh or frozen??
Suzy Karadsheh says
You can use frozen cod here, Megan. Just be sure it’s properly thawed out before.
William says
We enjoyed this delicious and beautiful dish, which is great as is. I think that next time I might try two tweaks for even crispier crust:
1. Sear the fish in canola oil at a higher temperature. 2. Then broil briefly instead of baking.
Words to the wise though: Be careful that your spatula doesn’t knock off part of the breading when you flip the fish while the pan is on the burner.
And don’t overcook the fish in the oven or else it will get tough.
★★★★★
Suzy Karadsheh says
William thank you so much for sharing! I love to hear tweaks and variations as people test to their liking! Appreciate that.
Anna says
Nice recipe and I will make again, now that I have a better sense of cooking time too. Next time I will sear for about 2 min per side, then cook for about 5 minutes in the oven, then finish in the broiler. TMy fish wasn’t crispy enough tonight when I did about 1 min per side in the pan before baking. However the flavors are very good. I actually forgot to add olive oil to the butter/lemon juice mixture, but didn’t miss it. Thanks for the recipe!
★★★★
Suzy Karadsheh says
Anna, so glad you enjoyed the flavors! Ovens vary quite a bit, so it’s been great for me to hear how others might tweak this recipe to their liking and their needs. Thanks for sharing your ideas!
clara says
hi what would u recommend serving with this cod it sounds yummy
Suzy Karadsheh says
Hi Clara, great question! Up in the post, see the section titled “WHAT TO SERVE WITH THIS BAKED COD RECIPE?” You’ll be able to click on links for recommended recipes there. Greek salad and Lebanese rice are two great options. See both recipes here on our site.
Nuz says
I tried this on short notice – happened to have cod on hand. It was a delicious recipe! I changed the 3/4 teaspoon ingredients to 1 teaspoon. It turned out rather spicy with that little change – next time, will take time to measure out 3/4 tsp of these ingredients! I felt the lemon flavor got overpowered a little bit – hopefully the spice adjustment will make the difference to letting the lemon stand out.
★★★★
Suzy Karadsheh says
Nuz, thanks so much for your feedback! Glad you enjoyed it!
Martin M Polack says
I cooked this terrific recipe , my wife loved it too ! Cod is usually so tasteless and bland, but the cumin and coriander and garlic , pepper really brought the taste out ! and by the way Suzy, we are Jewish and kosher,too.
★★★★★
Suzy Karadsheh says
Martin! Thanks so much for giving this one a try! I so appreciate your feedback!
Vera Djukic says
Can I use almond flour?
Suzy Karadsheh says
Yes, Vera, I believe you can easily replace the flour here with almond flour. Enjoy!
Robin says
I made this dish for my husband last night and it was outstanding! As he said, this is the best Cod he has ever had. Thank you! Really yummy!
★★★★★
Suzy Karadsheh says
Robin, that’s so awesome! I love this cod recipe as well, and happy to hear when others have tried it!!!
CJ says
This was very good. Thank you!
★★★★★
Suzy Karadsheh says
Thanks, CJ! So glad you enjoyed it!
Dwayne Scot Rogers says
I made this for my wife who is an excellent cook. This was the best Cod we’ve ever had.
★★★★★
Suzy Karadsheh says
That’s wonderful! I am so glad to hear it!
Deb says
I liked this and next time I will decrease the garlic to 2 large cloves.
★★★★
Suzy Karadsheh says
Awesome, Deb! By all means, if you prefer less garlic, it should still be great! Greeks love garlic 🙂
Bob Herr says
My wife and I (73) were both retired and then she co-started a ceramics-art studio. Since she works more than full time, I took over most of the cooking. My strategy is to find something marked down at Kroger, then come home and fin a recipe for it. Scored a pack of beautiful cod loins. Used this recipe. The hardest part was cooking the brown rice, added steamed broccoli.
This was a smashing hit! Fast and simple.
Suzy Karadsheh says
Bob, thank you so much for sharing! Glad you enjoyed this cod recipe!
Elizabeth says
Great flavors and the fish came out perfectly. My topping was soggy. Make sure you mince the garlic very small – I left mine too big and it was quite pungent
★★★★
Suzy Karadsheh says
Hi Elizabeth! Thanks for the good feedback. I’ve retested the recipe a different way to ensure better results with the breading. See step #5.
Fifi says
I made this yesterday, and it was really goodddddd ? but the flour was little bit like paste after 12 minutes (maybe mine too watery) so I separated the sauce and the fish, and I bake the fish another 5 minutes to dry the flour. The color is beautiful, brownish. I ate with long grain rice that I cooked with chicken broth, garlic, and onion. Gonna make it again, thanks Suzy:)
Suzy Karadsheh says
Thank you, Fifi! Glad you enjoyed it! And thanks for sharing your trick. I’ll be testing this recipe a different way to give folks options. Thanks!
Steve O. says
My wife, who is an excellent cook made this last night. The flavors were magnificent, but the coating was not crisp and was rather pastey.
★★★
Suzy Karadsheh says
Hi, Steve! Thanks so much for giving this one a try. Although I got a bit of a different result, I went back and retested to ensure better results for everyone. I’ve added step #5, where you do a quick pan-sear before adding the juice and baking. See if that might do better for you. Thanks again. I really appreciate it.
Robin says
I love the flavors of this dish, but my coating was pasty and gooey. Should I have been pan seared instead of baking?
Suzy Karadsheh says
Hi Robin, thanks for your great feedback. I’ve retested the recipe adding step #5 to ensure better results with the coating. Hope you’ll give it a try soon.
Gary Chambers says
I made this last night and my wife — a fabulous cook herself — flipped out, declaring it possibly the best thing I’ve ever made. I preheated the iron skillet and baked the fish for 12 minutes. Browned nicely and was very tender.
★★★★★
Suzy Karadsheh says
That’s wonderful, Gary! I am so glad to hear this!
Amanda says
I made this last night and it was delicious! I think next time I may give my fish a quick fry before I drizzle the lemon mixture but that’s just because I wanted a little more crunch. The color was beautiful and the flavors were light and zesty. I will definitely make this again!
★★★★★
Suzy Karadsheh says
Wonderful, Amanda! Thanks for sharing.
Kirsten says
I made this last night and it was delicious! The picture of the browned cod drew me in. But mine did not brown at all, and the flour was a little paste like. Did I miss something? Thanks so very much!
★★★★★
Suzy Karadsheh says
Kristen, so glad you enjoyed it! I am not sure what might be missing for it to brown, except that ovens act differently. i would say, maybe try and broil it very briefly to give it some color if you need to, but you want to be careful not to overcook it.
~Chrissie says
Made this last week and, as you recommended, served it with your Lebanese rice (though I added chicken stock instead of plain water, and some diced onion and minced garlic to jazz it up – I’m sadly allergic to pinenuts…). My husband has declared it possibly the *best* cod he’s ever eaten! To make coating less messy when cooking with young’uns, I threw the flour and spices into a large Ziploc bag and just shook up the fish. SO good!!! Just love that Cod is so versatile and adapts so well to these great flavors!
★★★★★
Jenni says
I made this for a dinner party tonight, and it was a big hit. We all loved the strong flavors of garlic and lemon. The extra sauce was perfect over spiralized zucchini and roasted grape tomatoes.
★★★★★
Suzy Karadsheh says
Yay! So glad you enjoyed it!
Jane Ritchuk says
Wow!! Made this for dinner last night using some Basa and it was delicious!! Fast and easy and just yummy. Served it with some fried rice. It will be one of my “go to” fish recipes. Thanks so much for all you do.
J.E. Cromet says
This recipe is delicious! I had it with basmati/vermicelli rice and green beans with tomatoes….just wonderful, all flavors were well balanced…
Suzy Karadsheh says
That’s great! Thanks for giving it a try!!!
Makos(@thehungrybites) says
Hey, Suzy!
Cod is very popular in Greece, nice to see another great recipe! 🙂
Jacque says
This looks simply delicious! Cod never gets old with me.
★★★★★
Suzy Karadsheh says
Oh it is! And so simple! Enjoy!
Jessy says
This looks seriously delicious! I love this flavor combo and am always looking for new ways to prepare fish!
Suzy Karadsheh says
We’re always trying new fish ideas around here! We love this simple recipe 🙂
Ginny says
Wow! Love all the garlic and the coating spices! Sounds delicious!
★★★★★
Suzy Karadsheh says
It is! Thanks so much, Ginny!
Traci says
Omgosh, I want this on my table for dinner, I mean…that coating! YUM!
Suzy Karadsheh says
Hope you give it a try!
Sarah says
This looks so simple to make and absolutely packed with flavor! Can’t wait to try!!
Suzy Karadsheh says
It is so simple! XOXO