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
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!
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. Reserve the lemon juice mixture for later.
- 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.
- 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. 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
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.