Baked Cod with Lemon and Garlic

Why You’ll Love Baked Cod with Lemon and Garlic Recipe

• The combination of lemon and garlic gives the cod a vibrant, uplifting flavor that feels both light and indulgent.

• It comes together with minimal prep — just a marinade, a baking dish, and under 30 minutes from start to finish.

• You’ll get a restaurant‑quality dish at home without the fuss or extra cost.

• The toppings — chopped parsley and lemon slices — add freshness, color, and texture that elevate the dish beyond a basic bake.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cod fillets (4 fillets, about 6 oz each)

• Olive oil (2 tablespoons)

• Garlic, minced (3 cloves)

• Lemon, zested and juiced (1 whole lemon)

• Salt (½ teaspoon)

• Black pepper (¼ teaspoon)

• Paprika (¼ teaspoon, optional)

• Fresh parsley, chopped (2 tablespoons)

• Lemon slices, for serving (as needed)

Directions

1. Preheat your oven to 400 °F (200 °C). Lightly grease a medium baking dish or line it with parchment paper for easier cleanup.

2. In a small bowl, combine the olive oil, minced garlic, lemon zest, lemon juice, salt, black pepper, and optional paprika. Mix until well combined.

3. Arrange the cod fillets in the prepared baking dish, spacing them out so they can cook evenly. Drizzle or spoon the lemon‑garlic mixture over each fillet, ensuring they’re well coated.

4. Bake in the preheated oven for 12 to 15 minutes, or until the fillets are opaque all the way through and flake easily with a fork. Thickness of the fish may require slight adjustments.

5. Remove the baking dish from the oven. Sprinkle the fillets with the chopped fresh parsley, then top with lemon slices for a final burst of color and flavor. Serve immediately with your choice of sides.

Servings and timing

• Makes: 4 servings

• Prep time: approximately 15 minutes

• Cook time: approximately 15 minutes

• Total time: about 30 minutes

Variations

• Swap the cod for another mild white fish like haddock, tilapia, or halibut if desired.

• Add red pepper flakes or a pinch of cayenne for a subtle heat kick.

• For a richer version, add a few small pats of butter on top of each fillet before baking (olive oil alone makes this dairy‑free).

• Change up the herbs: try fresh dill, tarragon, or basil instead of parsley for a new twist.

• For a crusted version, sprinkle a light breadcrumb or panko topping mixed with parmesan and herbs before baking.

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 2 days.

• To reheat, place the cod in a covered baking dish and warm in a 325 °F (160 °C) oven for about 10 minutes or until just heated through. Avoid the microwave if possible, as the fish can dry out quickly.

• If the fish was frozen, thaw it overnight in the fridge before reheating. You can freeze cooked fillets (wrapped tightly) for up to 1 month.

FAQs

What if I only have frozen cod fillets?

Yes — frozen cod works great. Just be sure to thaw completely and pat dry before baking to ensure even cooking and the best texture.

Can I make this dish dairy‑free?

Absolutely — this recipe as written contains no dairy. It uses olive oil instead of butter. If you like, you can add butter for richness, but it’s perfectly dairy‑free without it.

Can I prepare parts of this ahead of time?

Yes — you can mix the lemon‑garlic marinade and marinate the cod for up to 2 hours ahead of time, then bake just before serving.

Does this recipe work with other types of fish?

Definitely — other mild white fish like haddock, tilapia, or halibut are all good substitutes.

What if my fillets are very thick or very thin?

If the fillets are thick, they may need up to about 18 minutes in the oven; if they’re very thin, they might be done closer to 10 minutes. The fish is done when it flakes easily with a fork and is opaque throughout.

What sides pair well with this dish?

This baked cod pairs beautifully with sides like roasted potatoes or a rice pilaf, steamed or sautéed greens, a crisp salad, or crusty bread to soak up the sauce.

Can I use dried herbs instead of fresh parsley?

Yes — you can substitute dried parsley (or another dried herb) if fresh isn’t available, though fresh will give a brighter flavor and nicer presentation. Increase the amount of dried herb slightly to compensate for lower potency.

How can I add more flavor if I like something bolder?

Consider adding a splash of white wine or fish stock to the baking dish, stirring in capers or olives, or adding a drizzle of browned butter after baking for a richer finish.

How should I tell when the fish is perfectly cooked?

The cod (or substitute fish) should turn opaque and easily flake when you insert a fork and twist gently. Avoid overcooking, as it can dry the fish out.

Can I cook this on a stovetop or grill instead?

While the oven is best for even baking, you can pan-sear the fillets on medium heat for about 3–4 minutes per side, or grill them wrapped in foil to retain moisture and flavor.

Conclusion

This baked cod with lemon and garlic recipe is a wonderfully simple yet flavorful dish that works for busy weeknights, casual dinners, or even more special occasions. With minimal ingredients and effort, you’ll end up with flaky white fish infused with bright citrus and aromatic garlic, elevated by fresh parsley and lemon slices. Whether you’re a seafood lover or looking to try something light and satisfying, this dish is sure to become a favorite in your rotation.