Print

Baked Cod Recipe with Lemon and Garlic

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Baked Cod with Lemon and Garlic is a Mediterranean-inspired dish that’s simple yet full of flavor. The cod fillets are coated in a fragrant flour mixture spiced with coriander, paprika, and cumin, then seared lightly for color before being baked in a bright lemon-garlic sauce. In just over 20 minutes, you’ll have tender, flaky cod infused with zesty citrus and warm spices—perfect for a weeknight dinner or a special meal.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: undefined
  • Category: undefined
  • Method: Sear + Bake
  • Cuisine: Mediterranean / Greek

Ingredients

1.5 lb cod fillet pieces (4–6 pieces)

¼ cup fresh parsley, chopped (for garnish)

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 kosher salt

½ tsp black pepper

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a shallow bowl, mix lemon juice, olive oil, and melted butter (set aside; garlic will be added later).
  3. In another shallow bowl, combine flour, coriander, paprika, cumin, salt, and pepper.
  4. Pat cod fillets dry. Dip each piece into the lemon sauce, then dredge in the flour mixture. Shake off excess flour. Reserve remaining lemon sauce.
  5. Heat 2 tbsp olive oil in a cast iron skillet or oven-safe pan over medium-high heat. Sear cod for about 2 minutes on each side to get some color (do not fully cook).
  6. To the reserved lemon sauce, stir in minced garlic. Drizzle over the cod fillets in the skillet.
  7. Transfer the skillet to the oven and bake for 8–10 minutes, or until the cod is opaque and flakes easily with a fork.
  8. Remove from oven, garnish with fresh parsley, and serve immediately.

Notes

  • Cod should be opaque and flake easily when fully cooked.
  • Use a fish spatula when flipping cod to prevent breaking the fillets.
  • Pairs well with Lebanese rice, Greek salad, or Mediterranean chickpea salad.
  • Leftovers can be refrigerated up to 2–3 days or frozen for up to 1 month (though texture may change).

Nutrition

Find it online: https://cheftinaskitchen.com/baked-cod-recipe-with-lemon-and-garlic/