Lemon Garlic Baked Cod
Tender, flaky cod fillets baked in a buttery sauce made with fresh lemon, garlic and herbs. This easy lemon garlic baked cod is ready in just 20 minutes for a simple weeknight seafood dinner.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Seafood
- Diet: Gluten-Free, Pescatarian
Ingredients
Scale
- 4 cod fillets, about 5–6 ounces each
- 3 tablespoons unsalted butter, melted
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon finely grated lemon zest
- 4 garlic cloves, finely minced
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley
- 1 lemon, thinly sliced or cut into wedges for serving
Instructions
- Preheat the oven to 400°F. Lightly grease a glass baking dish with butter or nonstick cooking spray.
- Pat the cod fillets completely dry with paper towels. Arrange them in the prepared baking dish, leaving a little space between each fillet.
- In a small bowl, whisk together the melted butter, olive oil, lemon juice, lemon zest, minced garlic, paprika, onion powder, oregano, salt, black pepper and 1 tablespoon of the parsley.
- Slowly pour the lemon garlic butter mixture over the raw cod fillets. Use a spoon to make sure the garlic and seasonings are distributed evenly over each piece.
- Arrange a few thin lemon slices around the cod.
- Bake uncovered for 10–15 minutes, depending on the thickness of the fillets. Thick cod loins may need 15–20 minutes.
- Remove the cod from the oven when it is opaque, flakes easily with a fork and reaches an internal temperature of 145°F at its thickest point.
- Spoon the warm lemon garlic butter from the bottom of the baking dish over the fish.
- Sprinkle with the remaining fresh parsley and serve immediately with lemon wedges.
Notes
- Thaw frozen cod completely before baking and pat it very dry to prevent a watery sauce.
- Use fillets of similar thickness so they finish cooking at approximately the same time.
- Begin checking thinner fillets after 10 minutes. Overcooked cod can quickly become dry.
- Haddock, pollock or another firm white fish can be substituted.
- Add a pinch of crushed red pepper flakes for a little heat.
- For a crispy variation, sprinkle seasoned panko breadcrumbs over the cod before baking.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Reheat gently in a covered baking dish at 300°F until warmed through.
Find it online: https://www.firsthomelovelife.com/lemon-garlic-baked-cod/