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 tablespoon fresh lemon juice
- 5 tbsp extra virgin olive oil
- 2 tablespoon melted butter
- 5 garlic cloves, minced
For Coating
- 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
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 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.
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.
Outstanding recipe Suzy! The seasoning is spot on , very easy to make and a joy to eat . I’m a big fish fan and this recipe is a keeper. The family loved it so I’ll be making this again and again for sure. Thanks for sharing your wonderful recipes with us !
My pleasure, Greg! So glad you're enjoying them!
So yummy! Made a cucumber, artichoke, chickpea, parsley, lemon zest salad and quinoa for sides. Will make again!
Yay! Thanks, Sarah!
This was fantastic! I'm very picky about fish and very intimidated to make fish at home, but this recipe was perfect. I did have to cook my cod for about 12 minutes instead of the 10 in the recipe but my filets were fairly thick. This paired nicely with the Greek lemon rice on this site, too. This is going on our repeat list!
Awesome! Thanks, Sara!
Very good and very easy to make. The flavors are basic and not unusual which is the only reason I gave it 4 stars. It is a great seafood recipe to have on hand. To keep it from getting “gloppy” when breading it make sure there in minimal lemon sauce and flour mixture on the fish. It is quick and easy to make after guests arrive because it finishes in the oven.
Thanks for sharing your tip, Jane!
Suzy, I should have sent this a long time ago. I made your Mediterrean Cod dish as soon as you put it on your blog and have been making it ever since. I don't change a thing and can't count the number of times that I have made it. Everyone always loves it and asks for the recipe!! Thanks for a great, perfect Mediterrean fish recipe. Linda
So awesome! Love to hear it! Thanks, Linda!
Hello,
Tried your recipe today and was the best fish meal I have ever had.. it will be my every time time fish recipe.
Thanks
So great! Thanks, Sana!
I am actually shocked at some of the negative reviews. This recipe, in my opinion, is outstanding and in the realm of gourmet. My husband and I loved it and I would make it again very soon and for definitely for special guests. It was not too greasy or sticky at all as some posted. The crust was crisp and the interior of the fish was and tender. I am a very experienced cook, and was able to make some independent decisions on my own to alter some of the ingredients to my husbands and my taste. For example, I reduce the lemon a little bit as 5 tablespoons seemed a bit much. I transferred the fish after searching to a baking dish and reserved all of the drippings and herbs in the iron skillet that I used to cook the fish. In that skillet, I sautéed baby spinach, which picked up all the wonder seasoning. Sautéing the spinach In all that seasoning was spectacular. I served the fish over a bed of spinach with a crisp salad. I give it five stars and would give it 50 if I could! Absolutely wonderful recipe!
Thank you so much for this feedback! So helpful, and much appreciated!
3 stars for the over abundance of oil, butter and garlic. 4 stars for the ingredients and method.
I made this recipe for my husband tonight. I used less than half the olive, oil, butter, garlic and about 3 Tbs. lemon.
The fish had such a nice texture after searing and was reduced to a soggy mess by pouring the oil, butter, garlic and lemon over top. The garlic was raw and way to pungent, (and we are garlic lovers.). Next time I will reduce the oil and butter even more and pour the garlic sauce around the fish as it continues baking. Then I will plate and spoon the sauce over the fish and garnish right before serving. I served this with Greek style oven roasted potatoes and roasted zucchini rounds.
I read the instructions several times so I don’t know what went wrong but when flouring the fish the flour turned sticky. Also I felt there was way too much olive oil used. The lemon was a bit too much.
I always make sure the fish is well drained. Sometimes there is a thick liquid on the surface, in this case I would give it a quick rinse and pat it dry with paper towels.
Made this last night it was FABULOUSLY DELICIOUS. Really enjoyed. Thanks for the recipe!
Thanks, Lisa!
Ended up a bit geecy
I was looking for something other than salmon and found this recipe. This was the first recipe I made from this site and it turned out fantastic. The spices used with coating the fish along with the lemon garlic sauce is simply amazing flavor.
This is easy to make , yet it packs a big flavor with white fish. I no longer have to keep cooking primarily salmon…. This is a great tasting white fish recipe .
Tony
Hi Suzy,
This was the first time I had used your recipe. It was pretty good. But we liked it more when we added some honey..
Thank you Suzy.
Ester
This sounds delicious. I am always hesitant to make cod as it makes the house stink for days afterwards. Any tips for avoiding that?
Hello! Not sure if I can offer any great tips for that other than popping a window open. This recipe is very flexible, so you could always use another type of white fish fillet like halibut or sea bass, for examples.
How about grilling it instead of baking?
Hi, Andrea. I have never tried this on the grill myself, but you may be able to make it on a cast iron skillet positioned on your grill outdoors.
Soooo Good!! I usually don’t like lemon with my fish! But love this lemony sauce! The paprika was a bit tricky but used reg paprika with chili powder, I’ll be ordering some of that sweet Spanish paprika in my next order! Thanks for this great recipe!
So glad you enjoyed it, Tammy!
Can you use Ling Cod? or Rock Fish? or Surf Perch?
Hi, Tony. I've never tried this recipe with those specific fish, so it's hard to for me to comment on that. I can say, besides cod, this recipe does work well with halibut and sea bass.
I made this recipe it is not just good- it's great!!! so easy and it taste like it took hours. I serves with broccolini pan seared with lemon and garlic sauce and a wild rice pilaf. Thank you for sharing, This will definitely become one of my go to fish recipes. 🙂 yumo!!!
Thanks, Leca! Sounds like a great dinner!