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Greek-Style Baked Cod Recipe with Lemon and Garlic

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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; Grilled Shrimp with Roasted Garlic Cilantro Sauce; Greek Chicken and Potato Dinner

Greek-Style Baked Cod Recipe with Lemon and Garlic

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.

Greek baked cod in skillet, a big bolw of Greek salad to the side

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.

Greek Baked Cod with Lemon and Garlic in Skillet. Served with more lemon wedges

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.

Greek baked cod served over rice with a side of Greek salad

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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Greek-Style Baked Cod Recipe with Lemon and Garlic | The Mediterranean Dish. Easy, weeknight dinner! Baked cod, spiced Greek-style and baked with fresh lemon juice, olive oil and garlic. Takes 15 minutes or less in your oven! #greekfood #codrecipe #mediterraneanrecipe #bakedcod #bakedfish #onepandinner

Mediterranean Baked Cod Recipe with Lemon and Garlic

★★★★★

4.9 from 152 reviews

Print 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

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

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.
  5. 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.
  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 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

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  5. Presbytera Mary says

    June 5, 2019 at 8:43 pm

    I made this for dinner tonight. Both my husband and I loved it. It was superb! Thank you for the recipe. I will ale it again.

    Reply

  6. Amy McCord says

    June 3, 2019 at 8:18 pm

    Saw this recipe today and knew I had to make it tonight. I used Tilapia, as that was what I had on hand. I used an oven proof skillet so I could just pop the whole thing in the oven and save on dishes. I also added some chopped sun dried tomatoes in olive oil to the leftover lemon/garlic concoction and poured over the fish before baking. Only baked for 6-7 minutes in the oven since Tilapia is so thin. Came out fantastic! My Hubby said “You can make this one again!’

    ★★★★★

    Reply

  8. Sarah says

    May 30, 2019 at 4:26 am

    Thank you for this recipe. I didn’t have any ground coriander so subbed ground oregano. The whole family loved it! Will definitely be making this again…yum!

    ★★★★★

    Reply

  9. Michele says

    May 25, 2019 at 4:44 pm

    This was delicious!! I will absolutely make this recipe again — all family members raved about it. And I liked that it was simple to make and a good use of our abundant parsley growing in our garden.

    ★★★★★

    Reply

  10. Cheryl Waldron says

    May 21, 2019 at 9:57 am

    The recipe sounds delicious. My mouth is watering already!

    Will this recipe work with cod that was previously frozen, or just fresh cod? (I find that previously frozen cod does not have as tender a texture, but it is easier to obtain.)

    Reply