Baked Cod Recipe with Lemon and Garlic
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
12 mins
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Total Time
22 mins
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Servings
5 people (up to)
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Calories
3193 kcal
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Course
Main Course
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Cuisine
Greek
Baked Cod Recipe with Lemon and Garlic
Description
The process begins by mixing lemon juice, olive oil, and melted butter to form a sauce base, set aside until after the fish is coated. The cod fillets are dried and dipped first into this lemon sauce and then into a blend of flour, ground coriander, paprika, cumin, salt, and black pepper. Excess flour is shaken off. A cast iron skillet is heated with olive oil, and the fish is seared quickly on both sides to add color and texture.
The remaining lemon sauce gets minced garlic added to it and is drizzled over the fish before the skillet is transferred to a preheated oven. The cod bakes until it flakes easily with a fork, about ten minutes. Fresh parsley is sprinkled on top before serving. The result is a delicate, moist fish with bright, herbal, and subtly spicy notes.
This dish pairs well with Lebanese rice, Mediterranean chickpea salad, or a Greek salad, enhancing its fresh and citrus flavors. Leftovers can be refrigerated for a few days or frozen, though freezing may affect the fish's texture. Using a fish spatula helps when turning the fillets to maintain their shape and prevent breaking.
Ingredients
- 1.5 lb cod fillet 4-6 pieces, pieces
- 1/4 cup parsley chopped fresh leaves
Lemon Sauce
- 5 tbsp lemon juice fresh
- 5 tbsp extra virgin olive oil
- 2 tbsp butter melted
- 5 garlic minced, cloves
For Coating
- 1/3 cup all-purpose flour
- 1 tsp ground coriander
- 3/4 tsp paprika sweet, Spanish
- 3/4 tsp cumin ground
- 3/4 tsp salt
- 1/2 tsp 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 tbsp 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.
Notes
- Use a fish spatula to gently turn the cod during searing to preserve fillet integrity.
- Serve immediately with Lebanese rice or Mediterranean-style salads for complementary flavors.
- Leftover cod can be refrigerated for 2 to 3 days; freezing is possible up to one month but may affect texture.
- Searing the fish before baking adds desirable color and texture to the finished dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5people (up to)
Amount Per Serving
Calories 3193 kcal
% Daily Value*
| Calories | 319.3kcal | 16% |
| Carbohydrates | 9.6g | 3% |
| Protein | 25.8g | 52% |
| Fat | 19.8g | 30% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 70.6mg | 24% |
| Sodium | 466.1mg | 19% |
| Potassium | 641.5mg | 14% |
| Fiber | 1.2g | 5% |
| Sugar | 0.5g | 1% |
| Vitamin A | 603.3IU | 12% |
| Vitamin C | 14.2mg | 16% |
| Calcium | 45.3mg | 5% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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