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 ½ 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 ⅓ cup all-purpose flour with 1 tsp ground coriander, ¾ tsp sweet Spanish paprika, ¾ tsp ground cumin, and ¾ 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
- ¼ 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
- ⅓ cup all-purpose flour
- 1 tsp ground coriander
- ¾ tsp sweet Spanish paprika
- ¾ tsp ground cumin
- ¾ tsp salt
- ½ 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.
This was great! I had some chicken thighs I had to use up, so I subbed those for the fish and was pleasantly surprised. very delicious!
That's a great idea!! Thanks for sharing!
My husband and I agreed this is THE BEST meal we have ever had, anywhere. I felt like a gourmet cook. It was the kind of dish that with every bite you exclaim that it is so delicious. And it was incredibly easy! I used almond flour rather than regular flour and added capers, which we think was fantastic with the other flavors in the dish. I also mixed fresh spinach into the pan with the lemon mixture before putting it in the oven.
Wow!!! I'm thrilled you guys loved this so much! Your additions sound fabulous! Thanks, Suzanne!
I recently changed printers and when I go to print your recipes now it does not show a picture. ?
Is this my printer or has something changed on your side? I’m so sad because I love all your dishes and keep a folder of all my favorites!
I don't think we've changed anything on our end, Janet. I'll check into it some more.
This recipe was delicious! I'm on low carb diet so just used same amount of almond flour instead of all-purpose flour, it was perfect still. More importantly, the spice combination was deliciously perfect too. A keeper recipe. Thanks!
So glad you enjoyed it!
Have you ever tried this recipe with fish other than cod? I have pollock and was thinking I may try it with that. It looks delicious!
You can use another white fish fillet like halibut or sea bass, if you like
I ended up trying it with pollock and it was amazing! My husband loved it. This will definitely become a frequented meal in our house- thank you!
SO delicious! Thanks
Awesome! Thank you for trying it!
This looks so good! I don't have a cast iron skillet, is it ok to use a regular pan to sear and transfer it into a oven-safe dish to bake?
Thanks for sharing!!!
Yes, absolutely! You can use a regular pan and then transfer to an oven safe dish to bake.
I hate fish, but I loved this recipe & will make it again! Wonderful flavours, quick & simple to make.
Marion, that's so great to hear! Thank you so much for giving it a try.
I have fish that says to cook from frozen and that thawing is not recommended... Have you tried this recipe with frozen fish ?
Hi Rachel. For this particular recipe. the fish should be thawed.
simple yet delicious
So glad you enjoyed it, Robert!
Thank you, thank you! I grew up in Wisconsin and every Friday was "Fish Fry Friday", we would go all over the state enjoying all kinds of fish recipes. I retired from the Air Force 11 years ago in middle Georgia and still live here. I found your recipe today and prepared for my family for dinner... Wow this is the best fish we have ever had, this is a home run and I plan on sharing this recipe with everyone I know. Thank you for sharing with us.
Oh thank you so much for sharing! I am glad you found a fish recipe you enjoy 🙂
This is by far the best cod I have had in a VERY long time! Thank you.
Yay! I am so happy to hear it, Shawn!
I cooked this Fish tonight and it came out perfect. I added the butter to the lemon juice and olive oil when I got ready to pour it on the fish.I also used minced garlic from the Jar.I prefer using already minced garlic even though I have a whole garlic in the fridge.I will be making this dish again soon.
Wonderful, Tammy! Thank you for sharing. So glad you enjoyed it.
LOVED this recipe. It got a thumbs up from everyone at the table. So simple, great flavors, a definite keeper.
So glad to hear it, Mimi! Thank you for sharing
This was delicious. I made this with my 8 year old daughter and had so much fun. I served in a bed if white rice flavoring the rice with a little of the lemon mixture salt and pepper. Also served caprese with the cod. One of the best meals we have had in a long time.
Marianne, what a fun thing to include your little one in preparing dinner! So glad you enjoyed this meal too!
This cod recipe is simply delicious!! I used a little bit less garlic (2 garlic buds for 1 lb of fish) but both my husband and I really enjoyed it. Served with sweet potato mash and sauté spinach - wonderful fall meal .
So glad you enjoyed it!
Hi Suzy, for all us diabetics out there, could we use almond or coconut flour instead of all purpose?
Hey Marissa. Sure, you can use a different flour for dredging here.
Delicious
Thank you! So glad you enjoyed it
LOVED this recipe. The flavor was amazing. Sooo good that even my husband, who doesn’t care for fish and tolerates it, agreed it was very good! It’s a keeper in my recipe files
So glad you gave it a try, Yovanna!
Just found your website, and this is the first recipe I tried.
When my kids walked in the house my 4-year old said "I like the smell Mommy made."
Then he ate and loved this fish!!
We all loved it, thank you!
Awwww this makes my day! Thanks for sharing. Happy cooking.