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
- 1.5 lb Cod fillet pieces, 4-6 pieces
- ¼ cup chopped fresh parsley leaves
- 5 tablespoon fresh lemon juice
- 5 tbsp extra virgin olive oil
- 2 tablespoon melted butter
- 5 garlic cloves, minced
- ⅓ cup all-purpose flour
- 1 teaspoon ground coriander
- ¾ teaspoon sweet Spanish paprika
- ¾ teaspoon ground cumin
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 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 tablespoon 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.
- 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.
*This post first appeared on The Mediterranean Dish in 2017 and has recently been updated with new information for readers' benefit.
We had some fresh caught ling cod and let me tell you, so glad I found this recipe, as this preparation was delicious. All the spices were complimentary and the fish was cooked perfectly and so tender. Those looking for a more dryer, harder crust are not understanding the essence of this recipe. Hands down, restaurant quality. Thank you!
So glad you enjoyed it, Nina!
Not a fan, i'm sorry. The crust just got soggy when it got poured over with butter.
Coating falls off the fish unless u pass on flour any times which I did but them when u go fry it gets supper grease. Lemmon sauce.
Recipe needs modification.
This was delicious and so easy. Thank you for sharing.
My pleasure, Judy! Thanks for giving it a try!
Amazing flavor!! Made for my husband and I tonight, we have a new favorite. Easy, and flavorful! I severed with roasted vegetables. Thank you!
The coating falls right off the fish. I modified the lemon butter sauce to include egg so that it actually sticks to the fish. Then I made a separate lemon butter sauce to add to the top. Works much better that way
This is one of my favorites! Love it with mashed potatoes (or cauliflower) and sautéed spinach. Thank you!!
Ooo! Great combo! Thanks for sharing!
This is by far the BEST cod recipe I have ever made and eaten! I have made it several al times without fail. Highly recommend. Thanks Suzy.
Wow! So glad to hear that, Christine! Thank you!
Hi just wanted to confirm is the nutritional value for the whole recipe or just one fillet (serving)
Hello! The nutritional information is for just one serving. Please not that we use a program to help us with nutritional information, and it is a best estimate as we are not dietitians. You can find our full nutrition information disclaimer here. Hope you enjoy the recipe! It is a huge fan favorite!
This was my husband’s “welcome home” dinner after having spent 17 days in quarantine at home with COVID. I served it with mashed russet potatoes and a fresh red-tipped lettuce and tomato salad with Lemon Sumac Dressing. The fish was so perfect! Thanks for the recipe. It looked beautiful with the fresh parsley on top, also.
Hi, Carol. He picked a good one! So glad you are out of quarantine and feeling better!
I made this tonight and it was delicious. Everyone loved it. I substituted curry powder for the cumin and added a dash Of red cayenne pepper.
I'm looking forward to making this recipe tonight for a family gathering. My question is about the olive oil it calls for 5 tablespoons. do I put all table all 5 tablespoons in the sauce and then use an additional 2 tablespoons for the frying? Thanks
Hi, Beth. So sorry I'm just seeing this. For the future, yes, 5 TBSP in the sauce, and 2 additional for frying :).
Thanks so much, Beth!
Made tonight for hubby & myself and it was delicious 😋. I served it with brown rice and asparagus.
Best cod recipe I have EVER had. I will make this time and again. My family and I loved it.
I absolutely agree. It was restaurant quality, as far as taste. My side dish was a Spanish style quinoa, brown rice and red bean blend. It is now my favorite cod recipe!
Sounds like a delicious combo! Thanks for sharing!
One of my favorite recipes. Easy yet so flavorful. I made it last night!
Insanely incredible recipe!! I made it for myself, so much flavor! Now I am making it Friday night for girl’s night! Thank you, Suzy!
Awesome! Thanks, Kristin!
Best cod recipe I have ever made. It was SO flavorful and I loved the outer coating and the combination of spices. It reminded me of seafood in New England, where I grew up. I'll definitely make this again! Thanks!
Wow! Thanks so much, KC!
Sorry, but this recipe is not good. The coating on the cod is oily and the texture is off-pudding. If I were to do this dish again, I would use a GF bread crumb or panko and fry the fish in Lemon oil.
Amazing!!! My family loves this recipe. I make it almost weekly. I'm going to pre-order your cookbook. I am typically not a cook book, recipe making kinda gal but yours is legit the best!
Awwww! Thank you, Terra!
Fantastic recipe, I make this at least twice a month!
Yay! Thanks, Robin!