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Baked Cod Recipe with Lemon and Garlic

Best baked cod recipe out there! Prepared Mediterranean style with a few spices and a mixture of lemon juice, olive oil and lots of garlic. Bakes in 15 mins!

Prep Time
10 mins
Cook Time
10 mins
Total Time
22 mins
Servings: 5 people (up to)
Calories: 3193 kcal
Course: Main Course
Cuisine: Greek

Ingredients

  • 1.5 lb Cod fillet pieces, 4-6 pieces
  • 1/4 cup chopped fresh parsley leaves
Lemon Sauce
  • 5 tbsp fresh lemon juice
  • 5 tbsp extra virgin olive oil
  • 2 tbsp melted butter
  • 5 garlic cloves, minced
For Coating
  • 1/3 cup all-purpose flour
  • 1 tsp ground coriander
  • 3/4 tsp sweet Spanish paprika
  • 3/4 tsp ground cumin
  • 3/4 tsp salt
  • 1/2 tsp black pepper

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees F.
  2. Mix together the lemon juice, olive oil, and melted butter in a shallow bowl (do not add the garlic yet). Set aside.
  3. In another shallow bowl, mix the all-purpose flour, spices, salt and pepper. Set next to the lemon sauce.
  4. 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.
  5. 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.
  6. To the remaining lemon sauce, add the minced garlic and mix. Drizzle all over the fish fillets.
  7. 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

  • Serving suggestions: Serve immediately with Lebanese rice and this Mediterranean chickpea salad or traditional Greek salad.
  • Serving suggestions: Serve immediately with
  • Lebanese rice
  • and this
  • Mediterranean chickpea salad
  • 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.
  • 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 Information

Calories 319.3kcal (16%) Carbohydrates 9.6g (3%) Protein 25.8g (52%) Fat 19.8g (30%) Saturated Fat 5g (25%) Trans Fat 0.2g Cholesterol 70.6mg (24%) Sodium 466.1mg (19%) Potassium 641.5mg (18%) 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%)

Nutrition Facts

Serving: 5people (up to)

Amount Per Serving

Calories 3193

% 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.