Would you like to save this?
We'll email this post to you, so you can come back to it later!
Baked Cod Recipe
Short Intro
A simple, healthy baked cod recipe bursting with lemon, garlic, and herbs—perfect for busy weeknights or a light, festive dinner.
Full Recipe Introduction
This baked cod is a seafood lover’s dream: flaky white fish roasted gently in the oven with bright citrus notes and just the right amount of seasoning. Years ago, I first tried a version of this dish at a seaside inn in Maine and was struck by how a few fresh ingredients could turn ordinary cod into something truly special. Since then, I’ve tweaked the recipe—slimming it down for a gluten-free, low-carb crowd, dialing up protein for my fitness-minded friends, and making it easy enough that even my grandkids can lend a hand.
Not only is this baked cod recipe oven-friendly, but it’s also naturally low in carbs, gluten-free, and loaded with lean protein (about 20 grams per 4-ounce serving). Whether you’re planning a cozy family supper, a holiday spread, or a make-ahead meal for the week, this dish checks all the boxes: quick, healthy, and downright delicious.
Why You’ll Love This Recipe (H2)
- Ready in under 25 minutes—ideal when you’re short on time
- Gluten-free and low-carb: fits most dietary needs
- Protein-rich: supports muscle recovery and satiety
- Light yet flavorful: lemon zest and garlic pack a punch
- Oven-friendly: minimal hands-on time, less cleanup
- Customizable: swap herbs or add a parmesan crust
- Kid-approved: mild flavors that even picky eaters enjoy
Ingredients (H2)
• 1½ pounds fresh cod fillets (4 to 6 pieces, about 6 oz each)
• 2 tablespoons extra-virgin olive oil (or avocado oil for a neutral taste)
• 3 cloves garlic, minced (use pre-minced in a pinch)
• Zest and juice of 1 large lemon (for bright citrus flavor)
• 1 teaspoon sea salt (adjust to taste)
• ½ teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh parsley (or cilantro for a twist)
• 1 teaspoon dried oregano (substitute basil if you like)
• Optional: 2 tablespoons grated Parmesan cheese (for a crisp topping)
Tip: Pat the fillets dry on paper towels to help the seasoning adhere and promote even browning.
Directions (H2)
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it—this keeps cleanup to a minimum.
- In a small bowl, whisk together olive oil, garlic, lemon zest, and juice. Stir in salt, pepper, oregano, and half the parsley. If you’re using Parmesan, mix it here for a golden crust.
- Arrange cod fillets skin-side down on the prepared sheet. Brush each piece generously with the lemon-garlic mixture, making sure every nook is coated—this is where flavor lives!
- Slide the tray into the middle rack and bake for 12–15 minutes, depending on thickness. You’ll know it’s done when the fish flakes easily with a fork and turns opaque.
- Remove from oven, sprinkle remaining parsley, and let rest for 2 minutes. Resting helps the juices redistribute, so each bite stays moist.
- Serve warm with lemon wedges on the side. Feel free to drizzle any pan juices over top for extra zing.
Servings & Timing (H2)
Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 12–15 minutes
Total Time: About 25 minutes
Variations (H2)
• Garlic-Parmesan Crust: Sprinkle breadcrumbs and Parmesan on top before baking.
• Mediterranean Twist: Add a handful of kalamata olives and cherry tomatoes on the tray.
• Herby Swap: Replace parsley and oregano with dill and tarragon for a fresh finish.
• Spicy Kick: Stir in a pinch of red pepper flakes to the oil mixture.
• Citrus Trio: Use orange zest along with lemon for a sweeter note.
• Dairy-Free: Skip the Parmesan and top with crushed nuts for texture.
Storage & Reheating (H2)
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze portions in freezer-safe bags for up to 2 months. To reheat, thaw overnight in the fridge, then warm in a 350°F oven for 10 minutes or until heated through—this prevents drying out. You can also pop reheated cod under the broiler for 1–2 minutes to revive that just-baked crispness. Make-ahead tip: Marinate the cod in the lemon-garlic mix up to 8 hours before baking for deeper flavor.
Notes (H2)
• While testing, I found that room-temperature fillets bake more evenly—so pull your cod out of the fridge 15 minutes before cooking.
• For super-moist results, cover the baking sheet loosely with foil for the first half of the cook time, then remove to brown the top.
• If you prefer foil packets (minimal mess), wrap each fillet in foil with the seasoning mix and bake for 14 minutes.
• I learned that drying the fish well and using fresh lemon zest makes a surprising difference.
• Serve this alongside roasted veggies or a simple salad to soak up those lovely pan juices.
FAQs (H2)
Q: Can I use frozen cod?
A: Absolutely—just thaw overnight in the fridge, pat dry, and proceed as directed.
Q: What temperature is best for baking fish?
A: 400°F gives a nice balance: it cooks through quickly without drying out.
Q: My cod sticks to the pan—help!
A: Ensure your parchment or oil coat is sufficient, and don’t try to flip until it’s fully opaque and releases easily.
Q: How do I know when the fish is done?
A: It flakes apart with gentle pressure from a fork and loses its translucent quality.
Q: Can other fish work here?
A: Sure—halibut, haddock, or tilapia adapt well; adjust bake time based on thickness.
Q: Is this recipe spicy?
A: Not by default—add red pepper flakes if you want a gentle warmth.
Q: What sides pair best?
A: Cauliflower rice, quinoa salad, or simply steamed green beans for a healthy plate.
Q: Any sauce recommendations?
A: A dollop of Greek yogurt mixed with dill and lemon makes a lovely, creamy topping.
Conclusion (H2)
This baked cod recipe is your ticket to a fuss-free, protein-rich dinner that feels both elegant and homey. Bright citrus, savory garlic, and tender flakes of fish come together in under 30 minutes—hard to beat that. Give it a whirl, then drop a comment below to let me know how it turned out or share your own twist!
Baked Cod Recipe
Ingredients
- 1.5 pounds fresh cod fillets 4 to 6 pieces, about 6 oz each
- 2 tablespoons extra-virgin olive oil or avocado oil for a neutral taste
- 3 cloves garlic minced (use pre-minced in a pinch)
- 1 large lemon zest and juice for bright citrus flavor
- 1 teaspoon sea salt adjust to taste
- 0.5 teaspoon black pepper freshly ground
- 1 tablespoon fresh parsley or cilantro for a twist
- 1 teaspoon dried oregano substitute basil if you like
- 2 tablespoons grated Parmesan cheese for a crisp topping
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it—this keeps cleanup to a minimum.
- In a small bowl, whisk together olive oil, garlic, lemon zest, and juice. Stir in salt, pepper, oregano, and half the parsley. If using Parmesan, mix it here for a golden crust.
- Arrange cod fillets skin-side down on the prepared sheet. Brush each piece generously with the lemon-garlic mixture, making sure every nook is coated.
- Slide the tray into the middle rack and bake for 12–15 minutes, depending on thickness. Fish is done when it flakes easily with a fork and turns opaque.
- Remove from oven, sprinkle remaining parsley, and let rest for 2 minutes. Serve warm with lemon wedges on the side.
